Skip to Content

The Best Recipe for Making Homemade Pasta Noodles (plus a look at the Kitchenaid Pasta Press Attachment)

Sharing is caring!

This recipe for homemade pasta noodles uses only 3 ingredients! Read on to learn my secrets for perfect pasta noodles every time.

homemade pasta noodles

Over the Christmas holiday, my family gifted me with a Kitchenaid Pasta Press attachment — the one that makes the cute little noodle shapes like fusilli, rigatoni, elbow macaroni — yeah — that one.

I was so excited to get it because I have been wanting it for years. The thing is — I had NO CLUE how hard it was going to be to find the right dough recipe for making homemade pasta noodles.

But never fear — I finally found the perfect recipe so today I am going to share my tips and tricks with you!

A Foolproof Recipe for Making Homemade Pasta Nooodles

best recipe for making homemade pasta noodles

When I first pulled my pasta press out of the box I was so excited to get started making my favorite shaped noodles. However, after making the recipe in the book that comes with the press, I was deeply disappointed.

The dough was SO wet that it kept sticking to the inside and would not come out of the press.

homemade pasta noodles

Then I tried another dough, and it wound up being too dry. I had no clue what I was going to do. I was at the point that I was ready to pack up my pasta press and send it back to Amazon where it came from. 

Then I came upon another recipe that said you could add extra eggs and olive oil to the dough and it would make all the difference in the world. And you know what? It did!

Last night we successfully made over a pound of pasta dough with this easy and simple recipe. You can use this pasta in my Southern Cream Cheese noodles recipe.

homemade pasta noodles

Let me take a moment to explain what extruded pasta is and how it’s different from other pasta. Extruded pasta is made by forcing a dry flour and egg dough through a die.

Spaghetti, rotini, fusilli, penne, bucatini, macaroni, and rigatoni are all examples of extruded pasta. Fresh extruded pasta is rare, but most of the dried pasta sold at the grocery store are actually extruded.

homemade pasta noodles

Rolled pasta, like spaghetti and fettucini, on the other hand, is made by rolling out a flour-and-egg dough using your pasta roller attachment, into a thin sheet and then cutting the sheet into strips of the desired width.

Examples of rolled pasta include lasagna, linguini, fettuccini, tagliatelle, and pappardelle. When pasta is made at home, it’s usually the rolled type of pasta. 

How to Make the Best Pasta Dough for Extruding Pasta

So — are you wondering what my recipe is? Here's the secret —

homemade pasta noodles

You need to use 3 1/2 cups of flour and 5 large eggs to get your dough going. Instead of using water to make it come together, use olive oil!

The olive oil will help the dough stay dry enough to come together and will keep the dough from sticking to the inside of the attachment. This means your noodles will come out perfect and easy every single time.

Now – the amount of olive oil that you use will determine the area where you live. Start with two tablespoons and move on from there. It took me about 3 tablespoons of oil and 1 tablespoon of water to make my dough come together. 

It turned out beautiful and cooked up even better!

homemade pasta noodles

Check Out These Other KitchenAid recipes

Yield: 1 pound of fresh pasta

The Best Recipe for Making Homemade Pasta Noodles (plus a look at the Kitchenaid Pasta Press Attachment)

homemade pasta noodles

This recipe is a base for making easy homemade extruded pasta noodles from scratch

Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes


  • 3 1/2 cups of all-purpose flour
  • 5 large eggs
  • 2 tbsp olive oil (may need more depending on the dryness of your dough)


  1. In your Kitchenaid mixer, combine the flour and 5 large eggs and mix. Add in olive oil to make the dough come together just a bit. The dough should be very dry—so dry that it won’t even come together into a single mass.
  2. Pour the dough out onto the work surface and pinch off walnut-size pieces to feed into the extruder.
  3. Don't shove it down in there as that will cause a big clog and mess everything up.  Larger amounts of dough tend to bind up in the extruder as they reach the auger.
  4. Using the cutter on your attachment, as the pasta comes out, cut it off and lay it in a single layer on a floured surface to dry.
  5. Cook the homemade extruded pasta as you would any other pasta, in a large pot of boiling, salted water until al dente. Cooking time will vary depending on how wet the dough was and how long the pasta was dried. Mine took about 4 minutes.
  6. Finally, disassemble the extruder, remove any large gobs of dough, and let the rest dry overnight before attempting to clean the parts. The dough will flick right off once it’s completely dry.
  7. Remove using a slotted spoon and add to your sauce
  8. Toss to coat the pasta and serve

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:

2 ounces

Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 36mgCarbohydrates: 34gFiber: 1gSugar: 0gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Joanna Gaines Chocolate Chip cookies
Joanna Gaines Chocolate Chip Cookies
Slow Cooker Beef Stew
Best Ever Slow Cooker Beef Stew

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 8th of January 2021

How do you suggest I store the pasta once I’ve made it that I don’t cook immediately? I tried with my first batch and it became a crumbly mess. Thanks

Jennifer Sikora

Saturday 9th of January 2021

I usually lay it out on a sheet pan with parchment paper and put it in the freezer. Once frozen, I store in the freezer until ready to use. It will stay fresh.


Tuesday 5th of January 2021

I just tried your recipe after a disaster using the recipe that came with the kitchenaid attachment! Although it wasn't perfect (I know it takes trial and error depending on environment humidity, particular ingredients, even the pasta shape etc) but already it is so much better than my first attempt! I made spaghetti and it came out OK but when I hung it on the drying rack it started to break right away. I cooked it anyway,but it then all broke into 1cm pieces... have you ever had this happen? What could I try differently? Thanks for sharing your recipe and experience with it!

Jennifer Sikora

Saturday 9th of January 2021

I have not tried this recipe with spaghetti. I just did it with the noodles like penne and rigatoni. I usually use my other recipe when I am making spaghetti -- it is a little wetter I think.

Jennifer Marie Cummins

Sunday 27th of December 2020

How long does it take for the dough to process through the press? I just used mine for the first time with the recipe in the manual and it took forever.

Jennifer Sikora

Friday 1st of January 2021

The recipe in the manual is ALL WRONG! Trust me. The recipe I share in this post is so different from the one in the manual. If you use this one, it should not take long at all for it to process.

Cathy Mayo

Saturday 18th of July 2020

Can you tell me how long the dough needs to be mixed? Does it need to be needed?

Jennifer Sikora

Monday 27th of July 2020

It needs to be mixed until it comes together. You can knead it a little if you want, but the machine does most of the work for you.

Jodie Reid

Tuesday 12th of May 2020

Your recipe worked like a gem! I was about to give up on my KA Pasta Press and send it back. My noodles were very sticky and cooked up like a blob! Thank you for sharing!

Jennifer Sikora

Wednesday 13th of May 2020

So glad to hear that. I think we have all been ready to throw that attachment away for sure!

This site uses Akismet to reduce spam. Learn how your comment data is processed.