Is there anything better than the taste of fresh pasta!?  I always assumed it was difficult to make pasta…wow was I wrong.  It takes a bit of time and a little elbow grease but the end result is absolutely delicious.  I love that it’s become a family affair and everyone is in the kitchen helping out.  Luke and hubs take turns cutting the pasta fresh out of the attachment.

Served with a hearty sauce or with a simple garlic + olive oil, the al dente texture you can achieve with this recipe is worth every ounce of effort.

There are so many pasta recipes on the internet.  Just google and you’ll find hundreds that are all slightly different.  I encourage you to start with this recipe and make it your own as you get skilled in making pasta.

This recipe is perfect for a pasta attachment that makes shapes.  For the dough to come out without being too sticky and properly formed, it needs to be on the drier side so it holds shape.

While pictures are great, I find it much easier to learn by seeing someone make pasta so you can see every step of the dough process.  That’s where the magic is.

Below you will find my IGTV video with all the details.  Hope it helps and inspires you to try it out!

Bon Appetit friends!   Be sure to tag me on IG at @jaclynjameshome if you try this recipe.

PS – click HERE my favorite sauce + meatball recipe!


Homemade Pasta

Course Main Course
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 4 minutes
Total Time 52 minutes


  • Stand Mixer
  • Pasta Attachment for Mixer (mine is linked here)
  • Cook Processor


  • 2 cups all purpose flour (plus additional to coat pasta)
  • 3 eggs
  • 2 tsp olive oil
  • 1 tsp salt
  • water as needed


  • In a food processor with a dough blade, quickly pulse flour + salt.
  • In a separate bowl, beat the 3 eggs + olive oil.
  • Slowly add egg mixture to the food processor while pulsing.
  • Continue pulsing as dough starts to come together into a cornmeal like consistency.
  • If needed, quickly whisk a 1/4 c water into the same bowl as the eggs + olive. VERY SLOWLY add water dough until you can grab a clump of dough together in your hand and it stays formed. You may not use all of the water so use sparingly as needed and continue checking
  • Once the dough is moist enough, dump the dough onto a work surface and kneed the dough for a good 8-10 minutes until it become smooth and the shape bounces back when pressed.
    *NOTE - this is definitely a dry dough and needs to be for the attachment we will be using.
  • Wrap the dough tightly in cling wrap and refrigerate for 30 minutes.
  • Attached your pasta maker to your stand mixer with the pasta disc of your choice.
  • Working in small walnut size pieces, the feed dough into the machine cutting as needed to shape.
  • Add a touch of flour to your pasta to prevent sticking.
  • Pasta can be store covered in the refrigerator for 48 hours or cooked immediately in salted water. Cooking time will vary based on pasta shape. Fresh pasta can take 60 seconds to 4 minutes to reach an al dente texture.
  • Serve with your favorite sauce or even a simple garlic + oil!
  • ENJOY!

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