How to Make Fresh Pasta

I’m in Seattle for Christmas and one of my favorite places in Seattle is Pike Place Market – full of small shops selling jewelry, arts & crafts, handcrafted foods, flowers, fresh fish, books, vintage stores – I could spend an entire day here. One of my favorite places there is the Papardelle’s store next to the Fish Market. They have a range of fresh-made pasta including basil garlic fettuccine, artichoke lemon tagliatelle, dark chocolate linguine (!), orange szechuan linguine and so on. You can check out the entire list here, they also have some excellent oils and vinegars! That place made me want to try making fresh pasta from scratch, especially because I have some time this week as I’m taking it easy on the work. We ended up making pasta dough using half-semolina and half-all purpose flour. Though I didn’t flavor it this time, next time I intend to use some basil and oregano in the dough as well. More excitingly, I can’t wait to try and make fresh ravioli!

Fresh Pasta

Letting the pasta air dry before cooking it


  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 1 pinch salt
  • 6 large eggs
  • 2 tablespoons olive oil


  • Put all the ingredients in a stand mixer and follow your respective mixer’s instructions regarding speed and time to mix the ingredients.
  • Knead the dough, divide it into two discs and store it in the refrigerator for at least an hour. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut. At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.
  • Once the disc is cold, take it out of the refrigerator. Sprinkle flour on a surface and divide the disc into quarters.
  • Now take the quarters one by one and flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller set to the widest setting.
  • Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings. Roll until the pasta is as thin as you’d like it.


    Roll out the pasta dough as thin as you’d prefer before putting it through the noodle cutter

  • If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter.
  • Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

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