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Homemade pasta on drying rack
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5 from 1 vote

Homemade Pasta - Fettucini, Linguini, Spaghetti, and Vermicelli

Homemade pasta turns an ordinary dinner into a special occasion. Serve it with a favorite sauce this pasta recipe is easy to impress.
Prep Time10 mins
Cook Time4 mins
rest time1 hr
Total Time14 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 275kcal


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  • stand mixer
  • pasta roller and cutter (optional but very helpful)
  • Pasta Drying Rack


  • 2 cups flour unbleached all-purpose 8.5-ounces or Italian 00 (240g)
  • 3 eggs large
  • ½ tsp salt
  • 2 Tbsp water optional (see notes)


  • Mix all the ingredients together in the bowl of the stand mixer. Knead the dough on medium-low until you have a firm, smooth dough. About 2 minutes.
    pasta dough in mixer
  • Let the dough rest for 60 minutes. Divide the dough into 8 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness is achieved. Add flour as needed if the dough is a little sticky. You can also roll the dough by hand.
    rolling pasta dough
  • Cut the rolled dough into the desired width with either the spaghetti or fettuccini attachment. Alternately cut the dough by hand with a knife.
    Homemade fettuccini on drying rack
  • Cook the pasta in 4 quarts of boiling water until desired doneness (about 4 minutes).
  • Drain into a colander and run under cool water briefly to stop the cooking process.
  • Serve with your favorite sauce or my Sage Browned Butter Sauce.
    fresh sage
  • You can store the pasta fresh in the refrigerator for three to four days. Dry the pasta on a drying rack and store for 6 to 8 months in a container with an airtight lid,



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Don't add the 2 tbsp of water unless the pasta is very dry.  The dough should be firm and not at all sticky.  In the winter when the moisture in the air is low, you will want to add the 2 Tbsp. of water.  In the summer I sometimes have to add up to 2 extra tbsp. of flour.  Remember the hour rest period will help the flour absorb the water and the pasta will become a little softer. 


Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 48g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 339mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Calcium: 28mg | Iron: 3mg