how to Make your own pasta (+ recipe)

Recently I stumbled across the idea of making fresh pasta. At first I was like, nahhhh, I’d need that silly, expensive attachment for my KitchenAid mixer, until I realized you can make your own pasta without it.

Sold.

I did a trial run – kept it super simple – by making thick ribbon-like fettuccine. This literally required almost zero more effort than you would making bread or pizza dough. Simply roll out the egg-dough mixture as flat as possible (yes, some elbow grease is needed for this), then roll it up like you would a piece of paper and cut 1/4 inch sections.

It’s that easy. And it was freakin’ delicioso – like I was in Italy all over again.

Not only will I go through the fresh pasta making process with you (as slowly as I can), but what’s a good pasta without a recipe? You’ll get that, too. And it’s something super simple to put together (because it’s made with leftovers).