{"id":159011,"date":"2025-03-27T04:32:47","date_gmt":"2025-03-27T04:32:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/how-to-make-homemade-pasta-without-a-machine\/"},"modified":"2025-03-27T04:32:47","modified_gmt":"2025-03-27T04:32:47","slug":"how-to-make-homemade-pasta-without-a-machine","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=159011","title":{"rendered":"How to make homemade pasta without a machine"},"content":{"rendered":"


\n<\/p>\n

\n

If there is one thing Baking School<\/a> instructor Jen Rein wants you to know about homemade pasta, it\u2019s this: \u201cIt\u2019s super accessible!\u201d<\/p>\n

She embodies that ethos herself. \u201cI\u2019ve made homemade pasta while camping,\u201d she recounts. \u201cI used a wine bottle for rolling, a tarp-covered picnic table for a work surface, and boiled it in a pot over the fire.\u201d If Jen\u2019s escapades prove anything, it\u2019s that homemade pasta doesn\u2019t have to be complicated \u2014 and you can definitely make it without a machine. It just might be a slightly more labor-intensive process.<\/p>\n

There are plenty of handmade pasta shapes that don\u2019t require a machine at all, from simple pici to pillowy gnocchi<\/a>. However, this article will focus on flat, ribbon-cut noodles \u2014 like Fresh Pasta<\/a> or Semolina Pasta<\/a> \u2014 since these noodles typically require a pasta machine<\/a>.<\/p>\n

\n
\n \"Coiling<\/p>\n

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Photography and food styling by Liz Neily<\/p>\n<\/div>

Looking for recipes? We like Fresh Pasta<\/a> or Semolina Pasta<\/a>.<\/figcaption><\/figure>\n

How to make homemade pasta without a machine<\/h4>\n

First, a rundown of what you need:<\/p>\n

Prep your work surface with an ample dusting of flour, to prevent sticking. \u201cNever be worried about how much flour you use on your work surface,\u201d says Jen, since most of it will come off while boiling the noodles.<\/p>\n

Let the dough rest about a half hour after initially kneading it, then begin to roll the dough out using a rolling pin. You can fold the dough a few times at the beginning of rolling to help achieve a cleaner rectangle shape, making sure the dough is evenly thick every time you make a fold. If the dough feels weak and is breaking easily, incorporate more folds while rolling to add strength.<\/p>\n

\n
\n \"Folding<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography and food styling by Liz Neily<\/p>\n<\/div>

Letter folds at the beginning of rolling help the dough stay in an even rectangular shape.<\/figcaption><\/figure>\n

If the dough is too strong, it may start to snap back and become difficult to roll. Like bread dough, the gluten just needs a few minutes to relax: Let the covered dough rest for 5 to 10 minutes, then return to rolling. If your dough is consistently giving you trouble, Jen recommends adding a portion of durum flour<\/a> to your recipe, or increasing the percentage of durum flour if it\u2019s already in your dough, to increase extensibility. (Or try this Golden Durum Pasta recipe<\/a>.)<\/p>\n

To roll, start in the middle of the piece of dough and roll away from you. Return your pin to the middle of the piece, then roll towards you. This will help you get a long thin piece and more consistent length noodles than rolling in a round. Repeat this movement: Start in the middle again, roll away from you, then return your pin to the middle and roll towards you. You want to roll all the way to the edge of the dough, so that it is evenly thick.<\/p>\n

\n
\n \"Hand-rolled<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography and food styling by Liz Neily<\/p>\n<\/div>

Make sure to use plenty of flour to prevent sticking!\u00a0<\/figcaption><\/figure>\n

You want to shoot for your dough to be roughly 1 mm thick, but this isn’t exact: a little thinner or thicker is fine. Once you\u2019ve worked your dough from thick to thin, you can test if it\u2019s ready using a nifty trick that Jen likes to teach in her classes: Line the rolled-out dough up to the edge of the table you\u2019re working on, bend so that your mouth is even with the table, and blow on it. If the dough ruffles as you blow, it\u2019s thin enough. If it doesn\u2019t move, it\u2019s too thick and needs to be rolled out more. (Cook pasta noodles that are too thick and you\u2019ll get \u201cbeef jerky,\u201d as Jen describes it.) If the dough moves a lot while blowing, it\u2019s very thin and will cook quickly \u2014 keep an eye on it while boiling. (Learn more: How to cook fresh pasta<\/a>.)<\/p>\n

Another way to tell if your dough is thin enough: You can see light through it if you hold it up; you may even be able read a newspaper through it. You may choose to roll a thicker noodle if you’d like a more robust bite to your pasta, in which case aim for your dough to be about the thickness of a quarter.<\/p>\n

\n
\n \"Cutting<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography and food styling by Liz Neily<\/p>\n<\/div>

Roll the dough loosely, then cut into noodles.\u00a0<\/figcaption><\/figure>\n

To cut your noodles, use a bench knife to cut the dough into 12″ long strips. Using one length at a time, lightly coat the top with a little flour (semolina<\/a> is particularly good if you have it), then loosely roll it up. Use a sharp chef\u2019s knife to cut the rolled-up dough into strips, making noodles as narrow or as wide as you\u2019d like \u2014 about 3\/4″ wide for pappardelle, 1\/4″ wide for fettuccine, and just over 1\/8″ wide for linguine. Unroll the strips and place the noodles onto a flour or semolina-dusted baking sheet and toss to coat lightly.<\/p>\n

The more times you roll pasta by hand, the more comfortable you\u2019ll get with the process. And remember Jen\u2019s advice: \u201cDon\u2019t overcomplicate it!\u201d<\/p>\n

Cover photo by Patrick Marinello; food styling by Yekaterina Boytsova.<\/em><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

If there is one thing Baking School instructor Jen Rein wants you to know about homemade pasta, it\u2019s this: \u201cIt\u2019s super accessible!\u201d She embodies that ethos herself. \u201cI\u2019ve made homemade pasta while camping,\u201d she recounts. \u201cI used a wine bottle for rolling, a tarp-covered picnic table for a work surface, and boiled it in a […]<\/p>\n","protected":false},"author":1,"featured_media":159012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[9936,1952,12896],"dealstore":[],"offerexpiration":[],"class_list":["post-159011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-homemade","tag-machine","tag-pasta"],"yoast_head":"\nHow to make homemade pasta without a machine - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=159011\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to make homemade pasta without a machine - 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