Try this homemade Basic Pasta Pt 1/2 recipe the whole family will love. Made with flour, durum semolina flour, eggs and water. Easy step-by-step instruc…
This Basic Pasta Pt 1/2 relies on simple, everyday ingredients such as durum semolina flour, lrg large eggs and dsh water as needed. It comes together quickly and makes 4 servings, at about 981 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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FOOD PROCESSOR METHOD: Place the flour in the bowl of the food processor.
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With the motor running, add in the Large eggs, one at a time.
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Continue processing for 10 seconds after the last egg has been added.
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Add in drops of water if the dough seems too dry.
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Turn out onto a lightly floured work surface and knead for 6 to 8 min or possibly till the dough is smooth and satiny and springs back when pressed with a finger.
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HAND MIX METHOD: Place the flour in a mound on a clean work surface.
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Form a well in the center and break the Large eggs into the well.
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Mix the Large eggs with a fork.
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Pulling from the sides of the well, gradually incorporate the flour into the Large eggs.
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Continue to mix till the dough forms a ball, adding drops of water as necessary.
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Begin kneading the dough, pushing the dough with the heel of your hand.
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Knead till soft and satiny.
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Most important, the dough should spring back when poked with your finger.
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This will take 10 to 15 min of continuous kneading.
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Divide the dough into 4 pcs, wrap in plastic wrap, and chill for at least 45 min.
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The dough may also be frzn at this point, thaw in the refrigerator before proceeding.
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of pasta, serving 4
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SPINACH-BASIL PASTA
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Roll out by hand or possibly with a hand-cranked pasta machine, according to themanufacturer's directions.
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3 c. lightly packed spinach leaves 1 c. lightly packed basil leaves 2 c. unbleached all-purpose flour 2 large Large eggs
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In a saucepan of lightly salted boiling water, blanch the spinach and basil 5 seconds.
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Remove and immediately plunge into ice water to set the color.
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Drain, pat dry, and then squeeze in a towel to remove any excess liquid.
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Chop very fine and add in as the Large eggs are incorporated into the flour.
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Proceed as directed above.
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CARROT-SAGE PASTA
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1/4 c. fresh carrot puree or possibly juice 2 tsp.
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chopped fresh sage 2 c. unbleached all-purpose flour 2 large Large eggs
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Add in the carrot puree or possibly juice and chopped sage to the Large eggs as they are incorporated into the flour.
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Proceed as directed above.
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GREMOLATA PASTA
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2 tsp.
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finely grated lemon zest 1 Tbsp.
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finely chopped garlic 1 Tbsp.
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finely chopped fresh parsley 2 c. unbleached all-purpose flour 2 large Large eggs
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Add in the zest, garlic, and parsley to the Large eggs as they are incorporated into the flour.
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Proceed as directed above.
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SAFFRON-WHITE WINE PASTA
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1/4 c. dry white wine 1/4 c. water I tsp.
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crumbled saffron threads 2 1/4 c. unbleached all-purpose flour 2 large Large eggs
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In a small saucepan, combine the wine, water, and saffron.
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Bring to a boil.
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Remove from the heat and let cold.
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Add in the mix to the Large eggs as they are incorporated into the flour mix.
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Proceed as directed above.
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FETTUCCINE WITH FRESH AND SUN-Dry TOMATOES
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1 lb.
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fresh Gremolata Pasta, cut into fettuccine 1/2 c. extra-virgin extra virgin olive oil 1/4 c. slivered shallots or possibly red onion 1 Tbsp.
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roasted garlic 2 12 c. seeded and diced fresh tomatoes, several varieties, if possible
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Cook the pasta in lightly salted boiling water till just al dente, about 3 to 4 min if fresh.
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Drain and immediately run cool water over to stop the cooking.
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Drain again and toss with 2 Tbsp.
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of the extra virgin olive oil to prevent the pasta from sticking.
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Hot the remaining extra virgin olive oil in a pan, add in the shallots and garlic, and sauteefor 3 min.
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Remove from heat and cold.
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Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese.
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Season with salt and pepper and toss with the pasta.
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Serve in bowls, sprinkled with freshly grated cheese, a drizzle of basil oil around, and a basil sprig.
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Recommended wine: A lighter-style Cabernet or possibly Merlot would add in a rich note to this dish.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 c. unbleached all-purpose flour ((or possibly)), 2 c. durum semolina flour, 3 lrg Large eggs, 1 dsh water as needed.
Yes, Basic Pasta Pt 1/2 Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.