Fresh Pasta

Rated 5 out of 5
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This recipe calls for mixing and kneading the pasta dough with an electric stand mixer. Then the dough is rolled out and cut using attachments that are specially designed for the mixer.
Prep Time 40 minutes
Cook Time 0 minutes
Servings 6


  • 2 1/3 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 4 eggs
  • 2 Tbs. water, plus more as needed


In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds.

In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed into the egg mixture, about 2 minutes.

Stop the mixer and, using your hands, squeeze a small amount of dough into a ball. It should be moist enough to hold together but not sticky; if it is too dry, add more water, 1 tsp. at a time.

Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap, then flatten each ball into a disk. Let stand at room temperature for at least 30 minutes or up to 2 hours.

Attach the pasta roller to the electric mixer according to the manufacturer's instructions.

Unwrap 1 dough disk and dust lightly with all-purpose flour. Using a rolling pin, roll out the dough into a rectangle about 1/2 inch thick and no wider than the pasta roller. Roll the dough through the rollers once at the widest setting, then lay the pasta on the work surface and fold it into thirds. Repeat the process 2 more times, rolling out the dough, rolling it through the rollers at the widest setting, and folding it into thirds each time.

Now thin the dough by rolling it through the rollers at the second-to-widest setting. Repeat, setting the rollers one notch narrower each time, until the desired thinness is reached. Transfer the dough to a baking sheet, cover loosely with plastic wrap and roll out the other dough disk.

Attach a pasta cutter to the mixer according to the manufacturer's instructions and cut the pasta into the desired shape. If not cooking the pasta immediately, transfer it to a baking sheet and dust lightly with flour to prevent sticking. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Makes about 1 lb. dough.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Great pasta recipe Made fettuccine from this recipe last night with our Kitchenaid mixer. I liked the thickness at 7, while my husband preferred a thickness of 6. Excellent flavor, color and texture. Will definitely be using this recipe again in the future.
Date published: 2017-11-30
Rated 5 out of 5 by from Light and fluffy So easy to make and so good, this recipe is my go-to for fresh pasta. The cooked pasta is so light and "fluffy". Delicious with marinara or olive oil or cream sauce. Very versatile.
Date published: 2015-09-21
Rated 5 out of 5 by from Fantastic pasta I made this pasta dough today and it came out beautifully! It had great texture and strength. I used my Kitchenaide pasta attachments and it went through smoothly. It had wonderful elasticity. It also tasted wonderfully.
Date published: 2015-05-06
Rated 5 out of 5 by from Best Recipe! I heard from all of my friends that I wouldn't be able to make homemade pasta on the first try....I used this recipe to make spaghetti bolognese and it turned out perfectly! One more reason to LOVE Williams Sonoma! I didn't have semolina on hand so I ended up using white and wheat flour and again it just turned out perfect! Thank you, thank you, thank you!!!
Date published: 2014-12-30
Rated 5 out of 5 by from Late Night Pasta Since I recently started making pasta I wanted to try new recipes. This one turned out perfect!!!! I will certainly keep this on the top of my list
Date published: 2013-08-18
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