Fresh Spaghetti Pasta

This fresh spaghetti dough builds on the country-style noodles we’ve been using, but with a slightly firmer structure and cleaner bite—perfect for pairing with sauces like Chicken Parmesan. By blending all-purpose flour, bread flour, and semolina, the pasta rolls smoothly, cuts cleanly, and cooks up with that ideal balance of tenderness and elasticity. Mixing the dough in a KitchenAid stand mixer keeps the process simple and consistent, while a short finish by hand lets you dial in the texture before rolling.

Ingredients

• 180 g (about 1½ cups) all-purpose flour
• 60 g (about ½ cup) bread flour
• 75 g (about ½ cup) semolina flour
• 3 g (about ½ tsp) table salt
• 100 g (about 2 large) eggs
• 36 g (about 2 large) egg yolks
• 15 ml (1 tbsp) olive oil
• 15–30 ml (1–2 tbsp) water, as needed

Directions

Mix the Dough

Add the all-purpose flour, bread flour, semolina flour, and salt to the bowl of a KitchenAid stand mixer. Fit the mixer with the paddle attachment and mix briefly on low speed just to combine.

Add the eggs, egg yolks, and olive oil. Mix on low speed until the mixture becomes evenly crumbly.

With the mixer still on low, add water 5–15 ml (1 tsp–1 tbsp) at a time, just until the dough begins to come together. It should still look fairly firm and somewhat shaggy at this stage.

Knead

Switch to the dough hook and knead on speed 2 for 5–7 minutes, until the dough becomes smooth, firm, and elastic.

Transfer the dough to a clean work surface and knead by hand for 1–2 minutes to finish bringing it together and check the texture.

The dough should feel firm and slightly resistant, but still pliable. It should not be sticky.

Rest the Dough

Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

Roll the Dough

Divide the dough into 3–4 pieces. Flatten one piece into a rectangle and pass it through a pasta roller, starting on the widest setting.

Fold and re-roll as needed, then gradually reduce the thickness setting until you reach a medium-thin sheet, typically setting #4 or #5.

Cut the Spaghetti

Pass the sheet through a spaghetti cutter attachment. Lightly dust the strands with flour and lay them on a floured surface or hang them to dry for 15–30 minutes.

Cook

Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes, until tender but still firm (al dente). Drain and serve immediately.

Yield: 4 servings.

Notes

Preparation

• For the most consistent results, use a kitchen scale for the flour, eggs, egg yolks, and water.
• This dough is intentionally firmer than country-style noodles to create a cleaner bite and better structure for spaghetti.
• The addition of bread flour increases elasticity and chew, while semolina adds texture and helps the pasta hold sauce.
• You may need the full 30 ml (2 tbsp) water due to the higher protein content. Add it gradually, stopping as soon as the dough just comes together.
• If the mixer strains or struggles, stop and finish kneading by hand.

Variations

• All-Purpose Flour: For a more traditional, tender pasta, replace the bread flour with additional all-purpose flour.
• More Semolina: For firmer, more rustic spaghetti, use 155 g (about 1¼ cups + 1 tbsp) all-purpose flour and increase the semolina to 100 g (about ⅔ cup), leaving the other ingredients unchanged. The dough may require closer to the full 30 ml (2 tbsp) water.
• No Olive Oil: Skip the olive oil for a more traditional Italian-style dough.

Serving Suggestions

• Perfect with Chicken Parmesan, marinara, or light olive oil-based sauces.
• Also works well with garlic butter, pesto, or simple tomato sauces.

Make-Ahead & Storage

• Fresh pasta can be refrigerated for up to 24 hours before cooking.
• To freeze, portion into loose nests, dust lightly with flour, and freeze on a sheet pan until solid before transferring to a container or freezer bag. Cook directly from frozen.
• Freshly cut pasta can also be dried thoroughly and stored at room temperature for several days if fully dried.