This recipe for homemade pasta noodles uses only 3 ingredients! Read on to learn my secrets for perfect pasta noodles every time.
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, and elbow macaroni — yeah — that one.
I was so excited to get it because I have been wanting it for years. Finding the right dough recipe for making homemade pasta noodles can be difficult, but I have you covered.
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 Noodles
Using my pasta press for the first time was exciting. The recipe in the book was disappointing at best. So, I keep going until I found one that worked.
The dough in the original recipe sticks to the inside and won't come out of the press.
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.
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 dry flour and egg dough through a die.
Spaghetti, rotini, fusilli, penne, bucatini, macaroni, and rigatoni are all examples of extruded pasta. Freshly extruded pasta is rare, but most of the dried pasta sold at the grocery store is actually extruded.
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.
Also, another thing to keep in mind: it can go bad and there are a few ways to notice it's off.
How to Make the Best Pasta Dough for Extruding Pasta
So — are you wondering what my recipe is? Here's the secret —
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 easily 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!
Check Out These Other KitchenAid recipes
- How to make homemade butter
- Cinnamon Swirl Bread
- Homemade Cream Cheese Frosting
- Southern Cream Cheese Noodles
The Best Recipe for Making Homemade Pasta Noodles (plus a look at the Kitchenaid Pasta Press Attachment)
This recipe is a base for making easy homemade extruded pasta noodles from scratch
- 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)
- 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.
- Pour the dough out onto the work surface and pinch off walnut-size pieces to feed into the extruder.
- 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.
- 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.
- 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.
- 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.
- Remove using a slotted spoon and add to your sauce
- Toss to coat the pasta and serve
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Serving Size:2 ounces
Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 36mgCarbohydrates: 34gFiber: 1gSugar: 0gProtein: 8g
Tuesday 3rd of January 2023
So... I hate to go against the grain with my comment, but this recipe didn't work at ALL for me. I've been making my own roll / cut pasta for about 4 years, and have that pretty much mastered. I basically substituted olive oil for the water that I usually use, and the dough was kind of a mess. Now, a couple of caveats... First, I was using "00" flour, which I know has a higher protein % than all purpose. Second, I live in Colorado, so the amount of olive oil I used was much more than what the recipe called for, but it just wasn't coming together. Dough was stiff, oily and somehow STILL dry. Kind of blew my mind. The amount of olive oil also really screwed up how it cooked. Total bummer.
Anyhow, I just made another batch of dough with the help from a chef friend of mine who does recipe optimization in an industrial production setting, and I basically did 50g semolina flour and 50g of all purpose flour per egg. I did that 4x (400g flour + 4 eggs) along with a shot glass of water. Dough is resting in the fridge right now, and looks just like hers usually does.
I still may use an olive oil spray to coat the extruder well and auger if it's still a bit tacky, will have to see. Regardless, just wanted to provide my experience and provide the alternative I'm taking...
Sunday 8th of January 2023
Had you made it exactly like I did with what I used, it would have come out. But since you changed it completely it is no wonder it did not work for you.
Saturday 2nd of July 2022
This recipe saved me a return and made me fall in love with my pasta press. It was perfect right out of the gate! Thanks Jen!
Sunday 10th of July 2022
You are so welcome. I was ready to return ours too. So glad it worked for you!
Wednesday 13th of April 2022
I was excited to try this recipe, but unfortunately all my rigatoni was smashed together and misshapen when cut from the extruder. This recipe makes pasta that is too soft for this pasta attachment.
Saturday 16th of April 2022
I am sorry that you had issues Lindsey. Try again because 95% of the people who have used this recipe have no issues and it turns out perfect for them.
Thursday 10th of February 2022
Please help. I’ve used various recipies including yours, and when I let the rigatoni dry out, it it splits apart. If I make it and cook it immediately, I have no problem. I experimented with drying it with a fan, no fan, in the oven, or simply leaving it on the counter, and every time they split down the middle when finally dry. I even contacted Kitchenaid and they suggested changing the speed while extruding, nothing worked.
Monday 14th of February 2022
Hi Mary -- after doing some research, other people have had the same problem. Their solution is to just freeze the pasta. I wish I had better news for you but not sure.
Friday 28th of January 2022
Made this recipe twice now and both times turned out perfect! Thank you!
Monday 31st of January 2022
So glad to hear that!