Homemade Pasta

America's Test Kitchen

Makes about 1/3 lb of pasta, serves 2 or 3 as fettuccine

Fresh pasta is quite a bit of extra work to make, but it gets a lot easier with practice. The results are delicious and worth it on days you have the extra time to haul out the pasta machine.


  • 2/3 c AP flour, plus extra as needed
  • 1 egg
  • water

Put the flour and egg into a small food processor and run until the dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add a 1/2 tsp of water of water at a time until it comes together. If the dough is sticking to the sides, add one tablespoon of flour at a time until it comes together. Turn out the dough onto a clean counter. Knead dough until it is smooth, about 2 minutes. Cover with plastic wrap and let it rest for 15 minutes (or up to 2 hours - but not more than that) until it is ready to be rolled as per the directions on your pasta machine.

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