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Are you a pasta fan in need of something better than the boiled stuff you get from the grocery store? We’ve got a recipe for you.

While many homemade pasta recipes require the use of a stand mixer with a pasta flattening attachment, that’s not always so practical. How many of us actually own such a gadget, or have the budget to splurge on one? We had to find a pasta that would taste delicious and be easy to make without any special tools:

That’s why we decided upon a good linguine. The wide, flat noodles are much easier to cook compared to other pastas like angel hair or spaghetti. All you need is time and patience. Read on to learn how you can make this great pasta from scratch…

Linguine From-Scratch

(makes about 1 pound of pasta or 4 servings)


  • 1 1/2 cups all purpose flour plus reserve flour for shaping and cutting
  • 1 1/2 cups semolina flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 tablespoons water


1. Combine flour and salt in a medium-sized bowl. Mix well so it’s a nice, even mixture. Crack the eggs into a mixture and with a fork (or hands if you want to be a traditionalist) mix it together until it begins to form a stiff dough. Incorporate the water until you are left with a big ball of dough.

2. Place the dough onto a lightly floured surface and knead it with your hands for five minutes until you end up with a smooth pasta free of any air pockets.

3. Re-flour the surface, then roll out your dough until it’s nice an thin. If the dough tries to spring back, allow it to rest for about 10 minutes, then roll again. Letting the dough rest between rollings will allow you to get it as thin as you like without constantly fighting or risking tearing the dough.

4. Once the dough is as thin as you like, trim the edges and roll it up. Slice the roll into small rounds (You can decide the width). After you slide each round, imediately unroll it and lay the noodle flat.

5. To cook, add the fresh pasta to a pot of boiling water for around four minutes. It’ll be done when it starts to float. Drain the pasta, then serve.

6. Enjoy!

Recipe adapted fromThe Food Network.

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