Homemade Pasta – Spaghetti

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Spaghetti can be made by hand like fettuccine, however the quality of your pasta will not be as good if you don’t use a pasta maker. This was my first time using a pasta maker and it is shocking how thin you can get your dough and how uniform the pasta ends up coming out. If you would like to make spaghetti without a pasta maker, follow the directions for fettuccine however cut your dough thinner for smaller pasta. You can find these instructions here. So below I’ll be giving you instructions for how to make pasta with a pasta maker.

I did make some mistakes in this, but I have corrected them down below. My biggest mistake was not flouring my dough before I ran it through the cutting roller. The noodles immediately began to stick together and though some detached during cooking, there were still several stuck together by the time it was plated. The only other thing I changed was that I had rolled and cut the dough in halves instead of quarters. This made for a very long roll of pasta that I had to cut in half before running through the cutting roller. This recipe made 6 adult sized portions of pasta. I cooked this pasta in half batches, using half in this spaghetti dish, and using the other half in my recipe for tomorrow, ramen.

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What You Will Need

  • 2 Cups Flour
  • 2 Eggs
  • 2 Tbsp Oil
  • Pasta roller
  • Flour to dust
  • Saran Wrap
  • Optional Freezer Bag

Directions

1. In the bowl of a stand mixer with a paddle attachment, add flour, eggs, and oil, and mix until it becomes a shaggy dough. Switch to a dough hook, and knead the dough until it comes together. It is a drier dough that should not be sticky or wet, you may add a bit of warm water if it won’t come together. Divide the dough into quarters and wrap 3 of the sections in saran wrap.

2. Using a pasta roller, begin rolling out your pasta starting at the thickest setting. Fold the dough in half and place the ends of the dough through the roller first on the next pass. Continue to fold and roll until the dough is consistent in appearance and there are no holes in the dough. Then, begin making the dough thinner one setting at a time until the pasta is as thin as you desire. (I stopped at 5 for a standard spaghetti thickness). Dust both sides of the pasta sheet with a layer of flour, send through the cutting roller, then transfer to a clean and dry counter space. Repeat this step for remaining quarters.

3. Form pasta into nests to place in freezer bags and freeze, or place into boiling water and cook for 2-3 minutes before straining. Serve as desired.

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