There’s something truly rewarding about making fresh pasta at home. The dough comes together with just a few ingredients, but the texture and flavor are on another level compared to dried pasta. Using fine Italian semola flour gives the pasta a beautiful bite and silky texture that works perfectly for homemade tagliatelle. Once you try these homemade pasta, it’s hard to go back.
For years, I made pasta using all-purpose flour, but recently I started using fine Italian semola flour and absolutely loved the difference. It gives the pasta a wonderful texture with just the right amount of bite while still staying tender. The pasta hold their shape beautifully and pair perfectly with everything from a simple butter sauce to a rich meat ragù.
Making homemade pasta is also a fun kitchen project. I enjoy watching the dough transform as it passes through the pasta machine, becoming smoother and thinner with each roll. There is something satisfying about turning a small ball of dough into a plate of fresh pasta that the whole family can enjoy.
If you’ve never made pasta from scratch before, don’t be intimidated. Once you try it, you’ll see that it’s easier than it seems, and the flavor and texture make it well worth the effort.
How to make homemade pasta
Begin by placing the Italian semola flour on a clean work surface or in a large bowl. Make a well in the center and add the eggs and extra yolk, if using.
Using a fork, gradually incorporate the eggs into the flour until a shaggy dough begins to form.
Knead the dough for 8–10 minutes, until it becomes smooth, elastic, and firm. At first, the dough may seem dry, but continue kneading, as semola absorbs moisture slowly. If needed, lightly dampen your hands while kneading to help the dough come together.
Cover the dough and let it rest for at least 30 minutes at room temperature. This resting time relaxes the gluten and makes the dough easier to roll out.
Roll the pasta
Cut the dough into smaller pieces, keeping the remaining pieces covered while you work.
Flatten one piece slightly and pass it through the pasta machine on the widest setting. Fold the dough in half and repeat a few times until the sheet is smooth and even.
Gradually reduce the thickness setting, passing the dough through each level until you reach your preferred thickness for tagliatelle.
Cut the tagliatelle
Lightly dust the pasta sheets with semola flour to prevent sticking. Run them through the tagliatelle cutter attachment.
Arrange the pasta into small nests or lay it flat on a lightly floured tray until ready to cook.
Cook and serve
Bring a large pot of generously salted water to a boil. Fresh pasta cooks very quickly, usually in just 2–3 minutes.
Drain and serve immediately with your favorite sauce.
Hope you will try this homemade pasta recipe. Share your photos on Instagram and tag me so I can see how it turns out for you. Enjoy!
Recipes you may like to try with homemade pasta
This Mushroom Pasta is a creamy, comforting dish with golden mushrooms, garlic, and Parmesan, perfect for an easy weeknight dinner.
This Chicken Alfredo Pasta is a rich and creamy pasta recipe made with tender chicken and a silky Parmesan sauce for a comforting family meal.
Pasta Primavera is a fresh and colorful pasta dish loaded with seasonal vegetables and a light, flavorful sauce perfect for any time of year.
For more recipes check our full collection of Pasta Recipes.
YOU MAY ALSO LIKE:
Homemade Lasagna
Spaghetti with Baked Meatballs
Caesar Chicken Pasta Salad
15 Pasta Recipes
Toasted Orzo with chicken
Strawberry Pasta Salad
Broccoli and Prosciutto Pasta
Pasta ai Quattro Formaggi
Mediterranean Summer Pasta Salad
Spaghetti Pie
Chicken Marsala
Creamy Tuscan Chicken
Pistachio Pesto Pasta
Spaghetti Carbonara
Shrimp Spaghetti
Homemade Pasta – Easy Fresh Tagliatelle
Ingredients
- 4 medium eggs
- 2 ⅔ cup (400g) Italian semola flour , semola rimacinata
- 1 egg yolk , optional, if needed
- extra semola flour , for dusting
Instructions
Prepare the dough.
- Place the semola flour on a clean work surface or in a large bowl. Make a well in the center and add the eggs end extra yolk if used.
- Using a fork, slowly start mixing the eggs into the flour.
- Mix until a shaggy dough forms.
- Transfer the dough to a working surface. Knead the dough for about 8–10 minutes until smooth, elastic, and firm. At first, it may seem dry, but keep kneading, semola flour absorbs moisture slowly.
- If the dough feels too dry, wet your hands slightly while kneading.
- Cover the dough and let it rest for at least 30 minutes at room temperature. This relaxes the gluten and makes rolling much easier.
- Cut the dough into smaller pieces. Keep the remaining pieces covered while working.
- Flatten one piece slightly and pass it through the pasta machine on the widest setting.
- Place the pasta sheets on the working surface and continue with the remaining pieces of dough.
- Gradually reduce the thickness setting.
- If the pasta sheets become too long, cut them in half to make them easier to handle.
- Continue to reduce the thickness setting until you reach your preferred thickness for tagliatelle.
Cut into tagliatelle.
- Dust the pasta sheets lightly with semola flour so they don’t stick. Run them through the tagliatelle cutter attachment.
- Arrange the pasta into little nests or lay flat on a floured tray.
How to cook the pasta.
- Bring a large pot of salted water to a boil. Fresh pasta cooks quickly, usually in about 2–3 minutes.
- Serve immediately with your favorite sauce.
Notes
- Fine Italian semola flour gives homemade pasta a wonderful texture and slightly chewy bite.
- The dough should feel firm, not sticky. Don’t panic if it seems dry at first, keep kneading.
- Resting the dough is essential. It makes rolling much smoother and prevents the pasta from shrinking back.
- Always keep unused dough covered so it doesn’t dry out.
- Lightly dust pasta sheets with semolina before cutting to prevent sticking.
- Fresh pasta cooks much faster than dried pasta, so keep an eye on it.
- If the dough becomes sticky while rolling, dust lightly with flour, but avoid adding too much.
- Homemade pasta freezes beautifully. You can freeze the tagliatelle nests on a tray, then transfer to a bag once frozen.
- To dry homemade pasta for longer storage, allow it to dry completely for 12–24 hours in a cool, dry place until it becomes brittle. Store the fully dried pasta in an airtight container. Properly dried pasta can be stored at room temperature for up to 1–2 months.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
