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pasta by hand

[Gather the family and share joy creating a meal together that’s healthy and wholesome.  Whether you want to knead and cut the dough by hand, or use a kitchen aid to mix, and a roller to flatten and cut…..Today we are sharing 2 pasta recipes and some basic and easy tips!

Homemade Pasta Recipe (Traditional)

Making Fresh Pasta is a Two Part Process:

  • Make the dough. After a rest period, roll it out and cut it to your desired shape.
  • Next, throw the fresh pasta in a pot of salted boiling water for a few minutes and toss with your favorite sauce to eat immediately. Or, you can store it in an air tight container in the refrigerator or the freezer. Or, you can hang your pasta on a drying rack.



1 1/2 cups Semolina Pasta Flour
1 1/2 cups all-purpose flour
4 eggs room temperature and slightly beaten
4 tablespoons Olive Oil
4 tablespoons Water
1 teaspoon salt



2 cups fine almond flour
2 cups tapioca flour/ a bit more for kneading
2 large organic farm eggs (you want a fresh egg, as that rich yolk makes this pasta)
1/4 cup water


Homemade pasta can either be made by hand or in a stand mixer.

If making by hand: Combine semolina, flour, beaten eggs, water, oil, and salt. Mix to make a stiff dough. Knead 10 minutes by hand.

If using a stand mixer: combine semolina, flour, beaten eggs, water, salt and oil in stand mixer bowl. Knead on medium speed with a dough hook.

Working with small pieces of well-floured dough, send through the pasta roller on the widest setting. Fold the dough into thirds and send it back through with the folded ends on the sides. Do this one more time and send it through the widest setting.

Continue to work the dough through the roller, rotating the dial each time to make the pasta sheet thinner and thinner. Ensure your dough always has enough flour so that it doesn’t stick to your roller!!

It’s up to you, how thick you would like your pasta- utilizing the dial setting, choose which works for you- the higher the number the thicker the pasta.  We like 4-5, but that’s us.

Once you have your sheet of pasta, you can send it through the cutting side to make spaghetti or Fettucine (depending on your pasta machine). You can also hand cut your noodles into any shape you like.

Ensure your noodles are well floured so they don’t stick. Don’t worry about the extra flour, as it will come off in the water!



Incorporate the almond flour and tapioca flour/starch – either in a cuisine art mixer with blade attachment, or in a large bowl to make on your counter top (same as above method). I highly suggest this is done in the mixer, as it is a much wetter dough, and not as easy to work with.

Once the flours are combined (just 3-4 pulses) add the eggs and half the water, pulsing 5-6 times.  Scrap all your sides down and pulse until combined, adding more of your measured out water if needed.

You want this dough to feel and resemble play-dough.

Transfer dough the dough to a large counter top work area, dusted with ample tapioca flour.  If dough is sticky, use more tapioca!

See above method to prepare the dough for cutting, cooking, and storage.

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All recipes property of Cultivating Good Inc./Chef LDD