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How to Make Handmade Pasta Without a Machine

For the home cook, the idea of making fresh pasta may sound intimidating. But starting noodles from scratch is actually incredibly easy: Our recipe for Fresh Pasta Without a Machine doesn’t require any specialized equipment, and it only requires four everyday ingredients (flour, eggs, olive oil, salt). Moreover, using fresh pasta makes a world of difference when it comes to turning out an all-star dish.

For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we create a super-malleable dough that doesn’t snap back when you roll it. A generous splash of olive oil coats the flour proteins and limits their ability to form gluten so the dough stays more elastic. We also mixed in six extra egg yolks. Yolks are loaded with fat and emulsifiers that also limit gluten development—but because their proteins coagulate when heated, adding structure, they ensure that the pasta is strong enough to stay intact when boiled.

Additionally, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique (which we outline below).

What’s the trick to turning a lump of pasta dough into long, silky strands—all without a pasta roller? Starting with a soft, malleable dough is half the battle. You should be able to easily make an indent in the dough as shown:

After that, all there’s left is dividing the dough into small, manageable pieces and working with them one at a time. Here’s how. (Want to make homemade shaped pasta, like farfalle? Learn how here.)

1. WORK WITH SMALL PIECES

Shape the dough into a 6-inch cylinder; wrap it in plastic wrap and let it rest for at least 1 hour. Divide it into 6 equal pieces. Reserve 1 piece; rewrap the remaining 5.

2. START SQUARE

Working with the reserved piece, dust both sides with flour, then press the cut side down into a 3-inch square. With a rolling pin, roll the dough into a 6-inch square, then dust both sides again with flour.

3. ROLL FROM CENTER, ONE WAY AT A TIME

Roll the dough to 6 by 12 inches, rolling from the center of dough one way at a time, then dust it with flour. Continue rolling until the dough is 6 by 20 inches, lifting it frequently to release it from the counter. Transfer the dough to a kitchen towel and air-dry for about 15 minutes.

4. FOLD INTO FLAT ROLL

Starting with the short end, gently fold the dried sheet at 2-inch intervals to create a flat, rectangular roll.

5. CUT INTO STRIPS

With a sharp knife, cut the dough into 3/16-inch-thick noodles.

6. UNFURL

Use your fingers to unfurl pasta, then transfer to a floured baking sheet.

Braised to perfection, this Wild Boar Ragu is the essence of homey Italian comfort food.
Braised to perfection, this Wild Boar Ragu is the essence of homey Italian comfort food.

Braised to perfection, this Wild Boar Ragu is the essence of homey Italian comfort food.

Rescuing Pasta alla Norma
To ensure cooking success, we used a simple technique to extract moisture from our eggplant and called upon a surprise ingredient to impart deep, savory flavor.
Get the recipe.
Rescuing Pasta alla Norma
To ensure cooking success, we used a simple technique to extract moisture from our eggplant and called upon a surprise ingredient to impart deep, savory flavor.
Get the recipe.

Rescuing Pasta alla Norma

To ensure cooking success, we used a simple technique to extract moisture from our eggplant and called upon a surprise ingredient to impart deep, savory flavor.

Get the recipe.

Learn to Cook: Baked Manicotti

This classic Italian Pasta Dish can come from your very own kitchen. Baked Manicotti is a lot easier than it looks when you learn the step-by-step technique from our experts in the Test Kitchen Cooking School. Try out this lesson or hundreds of other when you sign up for a trial membership. Happy Learn to Cook Week!

Meet: Bacon-Cheeseburger Pasta Bake
Crowd pleasing and simple. By combining a favorite fast-food guilty pleasure and a weeknight pasta dish, we’ve developed a fool-proof dinner. 
Get the recipe here.
Meet: Bacon-Cheeseburger Pasta Bake
Crowd pleasing and simple. By combining a favorite fast-food guilty pleasure and a weeknight pasta dish, we’ve developed a fool-proof dinner. 
Get the recipe here.

Meet: Bacon-Cheeseburger Pasta Bake

Crowd pleasing and simple. By combining a favorite fast-food guilty pleasure and a weeknight pasta dish, we’ve developed a fool-proof dinner. 

Get the recipe here.

Which pasta shape goes with which sauce? America’s Test Kitchen’s Dan Souza gives you a quick guide a mixing and matching pasta to sauce.

We’re celebrating Pasta Week this week in honor of our newest cookbook, Pasta Revolution!

Spaghetti Carbonara (Minus 210 Calories and 18 Grams of Fat)



For creamy, silky carbonara without all the fat, three secret ingredients are essential in this recipe. 

Find them out here on: The Feed
Spaghetti Carbonara (Minus 210 Calories and 18 Grams of Fat)



For creamy, silky carbonara without all the fat, three secret ingredients are essential in this recipe. 

Find them out here on: The Feed

Spaghetti Carbonara (Minus 210 Calories and 18 Grams of Fat)

For creamy, silky carbonara without all the fat, three secret ingredients are essential in this recipe. 

Find them out here on: The Feed