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Homemade Pasta Family Night

This post may contain affiliate links. All reviews are my own.

Want to have fun in the kitchen?!

How about a homemade pasta night!?

Something about homemade pasta just makes the whole meal taste better.

And what's even better? It only takes two simple ingredients!

I'm not going to lie... this post may just change your life.

For starters, making your own pasta is WAY easier than you may think.

Secondly, it just tastes better.

And lastly, you were there when I said it only takes two ingredients, right?


- 2 1/2 Cups Flour*

- 4 Eggs

*Nerd alert: although it may not be that serious for novices, if you want to become a serious pasta maker, there are some differences in the type of flour you use.

00 Flour = This is the real pasta making flour. 00 Flour is very close in relation to all purpose flour, but pasta made with 00 flour just feels silkier. You likely won't find this in your regular supermarket, but if you become a serious pasta make, you can order some online, or look for an Italian supermarket near you.

This flour is great for pasta's like fettuccine, spaghetti, angel hair, etc..

All-purpose flour = This will be the easiest flour to find in stores and will get the job done perfectly fine. Also the cheapest way to make pasta :).

Semolina Flour = A very coarse flour that is high in protein and creates a type of pasta that is easier to shape and play with.

This flour is great for pasta's like penne, rigatoni, ravioli, etc.


1. Start with a (literal) mound of flour on a flat surface (2 1/2 Cups flour).

2. Push down the center of the mound with a spoon to make a hole (think, inverted volcano for the eggs to sit in).

3. Add eggs to the center of the mound (4 eggs).

4. Whisk the eggs and gradually add flour from the mound.

5. Whisk until dough comes together.

6. Form into a little ball.

7. Knead for 5 minutes.

8. Once the ball is smooth, cover with plastic wrap and let is sit for 30 minutes

9. Cut the ball into quarters, and let each family member have a section of dough.

(If you're working on your own, be sure to wrap the other sections back up in plastic wrap while you work the other section into pasta)

10. Roll out each section into flat pieces

11. Lightly dust with flour and let sit for another 5 minutes

12. Gently fold your dough over itself 2 times and then cut into pasta shapes!


- If the hole in the mound falls, whisk flour and egg quickly together.

- If the dough seems too dry, keep kneading; if after 5 minutes of kneading, it's still too dry, add a little bit of olive oil and knead some more.

- If your dough is too sticky, add flour to your hands and the surface; if still too sticky, mix 1 tbsp of flour and continue to knead. Keep gradually 1 tbsp of flour adding until it's no longer sticky.

Don't want to get your hands dirty? Use a Stand Mixer!

Using the paddle attachment, add only 2 1/4 Cup of Flour (reducing flour is important since when using your hands, you'll miss a bit of flour on your workspace. However, when using a stand mixer, all the flour you add will be used. We need to make sure the ratio of egg to flour is perfect). Add your 4 eggs and mix. Let is sit for 30 minutes and then start working it on a flour-dusted surface. Cut the dough into four sections and give a section to each family member! If you're making pasta alone, be sure to wrap up the other dough quarters in plastic wrap while they're waiting their turn :). Roll the dough into a long flat piece and then let sit for a few minutes. (If your dough is sticking to your surface, add more flour to your working area.). Dust your dough with a little bit of flour and fold the pasta over itself a few times. Cut your pasta length-wise to make fettuccine or any other long-shaped pasta.

*If your pasta starts to get dried out, mist it with water.

Make your pasta as thin or thick as you want! Don't forget, it will thicken a little as it cooks.

Not making your pasta right away? Save it for future use!

If you plan on making extra pasta to use at a later date, let that excess pasta sit out and dry for 30 minutes (after cutting).

How do I dry it?

- Pasta drying rack

- Draping pasta over parchment paper on something like a drying wrack, a towel holder, hangers, dowels, or the back of a chair (honestly, this method works just as good as the pasta rack does!)

I want to use my Pasta Machine!

If you have a pasta machine and want to use it, I am jealous! My birthday & Valentine's Day are coming up though, so... what is your favorite pasta michine!?

I know there are countertop pasta rollers, or a pasta rolling attachment for your Kitchenmaid, as well as pasta cutting attachments. All of these will make professional looking pasta! Don't forget to look for other pasta attachments like this one that does spaghetti, bucatini, rigatoni, fusilli, and large or small macaroni!

How to use your machine:

- Cut your dough ball into quarter's

- Work one quarter at a time - flatten it into a disk

- Roll it through your machine, then fold it in thirds and roll again

- Roll until pasta is 1/8" thick

- Cut rolled pasta into 2 sheets

- Lightly dust each sheet with flour and let them sit for 5 minutes

- Fold and cut (or send through pasta cutting attachments)

- Drape over pasta drying rack


- Dust your machine with floour

- Make dough disk thinner on the edges

- Use the widest setting on your pasta roller

- Send it through the roller 3 times total, rotating each time

- Do not use water to clean your machine (only use a dry towel to dust off)

Okay, I'm ready to get cookin', good lookin'!

Great! It's been an adventure to get here. So many different ways to make such a simple recipe!

Now, are you ready to taste the most tender made pasta you have ever eaten before?!

- Salt your water and bring it to a rolling boil

- After a generous boil, add pasta and stir immediately to make sure it doesn't stick to the bottom or sides of the pot

- cook for 2-4 minutes (depending on thickness of pasta)

- Reserve some starchy pasta water and set it to the side (to add to your sauce, thank me later)

- Drain the pasta

*Fresh pasta will start to float when it's done. Don't overdo it!

Want to make your own sauce?!

Here are a few of my favorites:

- Classic Béchamel Sauce

- Italian Tomato Sauce

- Alfredo Sauce

Your pasta is hanging off the back of your chair... now what?

Storing your fresh, homemade pasta:

- Dust pasta with flour and gently form into "nests"

- Layer between parchment paper in airtight container

- Store in fridge for up to 2 days

- Store in freezer for up to 3 months

You are now a professional pasta maker! Congrats :)

Let us know what you think in the comments, or tag us in your homemade pasta photo's on Instagram @kppliving

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