How to Make Homemade Pasta

By: Mady D.C.

Recipe for Homemade Pasta

-2 cups flour

-1/2 teaspoon sea salt

-3 large eggs


1. Combine flour and salt in a very large bowl and mix. Make a well in the center and crack 3 eggs and place them in the center of the dry ingredients.

2. Begin mixing the eggs together, gradually adding in flour with each stroke. A dough will start to form. If the dough won't stick together add 1/2 teaspoon of water; if the dough is too wet add more flour. Knead the pasta for 8-10 minutes. The longer you knead it the easier it will be to work with.
3. Wrap the dough up in plastic-wrap and let it rest for 45 minutes.
4. After you let the dough rest for 45 minutes, unwrap the plastic-wrap and cut the dough into four pieces.
5. Flatten the dough and start at the lowest setting on your pasta roller. Work your way up the settings until your pasta is paper thin. Repeat these steps for each piece of dough. You may have to cut your pasta while you are rolling it out.
6. Once you have rolled out all of your dough, you must cut the dough in strips using the cutter attachment of the pasta. It is exactly the same as rolling out your dough, but instead you are cutting. Once you have cut out all the pasta, you are ready to cook your pasta.

The History of Pasta

Since pasta is one of the most accessible foods, each country has their own take on pasta. Germany and Hungary has spaetzle, Greece has orzo, and Poland has pocket-like pierogi. America however, has pasta similar to Italy, except all-American spaghetti and meatballs. When most people think pasta they usually think of Italian food. However, pasta originally came from Asia, with their rice noodles. A common belief is that pasta was brought from China to Italy by Marco Polo during the 13th century. Noodles were first created in Asia and brought westward. Early Spanish settlers were the first to bring pasta to America. It was not a popular dish until Thomas Jefferson went to Paris and ate pasta, he enjoyed the dish so much he brought two cases back to America. Once supply ran out, he ordered more via a friend in Naples. During the late 19th century, many immigrants came to America from Naples and they made pasta a common household item. Pasta has not changed for centuries and when we eat pasta, it is likely our ancestors ate something similar when they ate pasta.

Different Regions of Pasta in Italy

Italy has a ton of different types of pasta. Each of Italy’s 20 regions have a certain type of cuisine. You will find cured meat and flavorful tomatoes in the central region of Umbria and artichokes and seafood in Sicily. Penne pasta comes from Campania, southern Italy. Penne is cut on an angle and commonly has sauce in the middle. Chitarra is found in Abruzzo, central Italy. Chitarra is a long thin pasta that is cut using a harp-like tool. Bigoli is from Veneto, north Italy. It is a thick, noodle-like spaghetti usually made from whole wheat flour and duck eggs.