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How to Make Pasta at Home

Sapana Behl
Eggless tricolor homemade pasta made from semolina with natural carrot and spinach colors. Preservative-free, healthy, and made from scratch.
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Prep Time 45 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Homemade
Cuisine Italian
Servings 4 People
Calories 260 kcal

Ingredients
  

Plain (White) Dough

  • 1 cup semolina fine or medium
  • ¼ tsp salt
  • ⅓ 1/2 cup water as needed

Orange Dough (Carrot)

  • 1 cup semolina
  • ⅓ tsp salt
  • ½ cup thick carrot purée cooled
  • 1-2 tbsp water only if needed

Green Dough (Spinach)

  • 1 cup semolina
  • ¼ tsp salt
  • ½ cup thick spinach purée cooled
  • 1-2 2 tbsp water only if needed

Instructions
 

Prepare Doughs

  • In three separate bowls, mix semolina and salt.
  • Add water (plain dough) or vegetable purée (carrot/spinach) gradually.
  • Bring together into a firm dough.

Knead

  • Knead each dough for 8–10 minutes until smooth and elastic.

Rest

  • Shape into balls, lightly oil, cover, and rest for 30 minutes at room temperature.

Roll

  • Divide dough into portions. Roll thin using a rolling pin or pasta machine.
  • Dust lightly with semolina.

Create Tricolor Pasta

  • Stack white, green, and orange sheets (lightly brushing water between layers), then roll and cut
  • OR
  • Cut each color separately and mix after shaping.

Shape

  • Cut into fettuccine, tagliatelle, or desired pasta shape.

Dry Slightly

  • Rest shaped pasta on a floured tray for 20–30 minutes.

Cook

  • Boil in well-salted water for 2–3 minutes.
  • Drain and toss with sauce of choice.

Notes

  • Semolina Choice:
    Use fine or medium semolina (durum wheat) for best results. Very coarse semolina may cause cracking while rolling.
  • Purée Consistency Matters:
    Both carrot and spinach purées should be thick and smooth. Watery purées will make the dough sticky and difficult to handle. Always cool purées completely before kneading.
  • Water Control:
    Add water gradually and sparingly. Eggless semolina dough should feel firm, not soft. A tight dough ensures pasta that holds shape and cooks al dente.
  • Kneading Is Key:
    Proper kneading (8–10 minutes) develops gluten, giving the pasta strength without eggs. If the dough springs back slightly when pressed, it’s ready.
  • Resting Time Is Non-Negotiable:
    Resting relaxes the gluten and prevents tearing while rolling. Skipping this step will make the dough hard to roll thin.
  • Rolling Thickness:
    Roll pasta thin but not paper-thin. Eggless pasta needs a bit more body than egg pasta to avoid breaking during cooking.
  • Cooking Time:
    Fresh semolina pasta cooks very quickly—usually within 2–3 minutes. Overcooking will make it mushy.
  • Color Retention Tip:
    Blanch spinach briefly and cool immediately in ice water to maintain its bright green color.
  • Flavor Pairing:
    Because the pasta itself is mild and natural, it pairs best with simple sauces that let the colors and texture shine.

Nutrition

Serving: 1bowl without sauceCalories: 260kcalCarbohydrates: 52gProtein: 9gFat: 1.5gFiber: 4gSugar: 3g
Keyword homemade pasta, how to make pasta at home
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