Menu

Homemade Pasta

  • Save Recipe
Homemade Pasta
  • Prep 40 min
  • Total 1 hr 25 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Looking for a classic Italian dinner? Enjoy this homemade pasta - a delightful meal.
Updated Jul 26, 2010

Ingredients

  • 2 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup water
  • 1 tablespoon olive or vegetable oil

Steps

  • 1
    In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)
  • 2
    Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes.
  • 3
    Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
  • 4
    In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.
  • tip 2
    Add 1 tablespoon chopped fresh or 1 teaspoon dried herb leaves, crumbled, to the flour mixture before adding eggs.

Nutrition

150 Calories, 3 1/2g Total Fat, 5g Protein, 24g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 3/4 cup)
Calories
150
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
160mg
7%
Potassium
50mg
1%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved