Homemade pasta is one of those dishes that inspires Ooo’s and Ahh’s. There are so many yummy possibilities when making homemade pasta; Fettuccine Carbonara, Spaghetti Bolognese, Roasted Vegetable Lasagna, Lobster Stuffed Ravioli… yum! However, homemade pasta has a reputation for being tricky.

Homemade pasta is often viewed as daunting to the home-cook, and is usually left to the professionals. It’s a shame because with the right tools, homemade pasta is so delicious and is not difficult at all!

PastaMaker_ProductShotOur Electric Pasta Maker makes homemade pasta so simple to make. Simply measure the ingredients, add the dry ingredients to the machine, then the liquid. And finally, let the machine knead the dough and extrude the pasta. We have made it even easier by including a handy measuring cup that has the suggested measurements printed right on it, as well as 5 pasta dies that extrudes your dough into; Spaghetti, Fettuccine, Lasagna/Ravioli, Linguine or Rigatoni pasta.

If you have one of our Electric Pasta Makers, let me suggest you try this light summer pasta, Mediterranean Shrimp Fettuccine. If you don’t have a Pasta Maker, head over to Ronco.com and order one today. Your marinara sauce will thank you. Plus, for a limited time, take 20% off your order for our Mother’s Day Sale!


Homemade Fettuccine Ingredients

  • 2 cups Bob’s Semolina Flour  or other brand of semolina pasta (found in most grocery stores)
  • about 2 tablespoons of olive oil
  • 2 eggs
  • couple splashes of water


  1. Set up Pasta Maker with fettuccine die.
  2. Use our included measuring cup to measure 2 cups of semolina pasta flour and pour into Pasta Maker.
  3. Close the top of your Pasta Maker. Using included cup, measure oil to oil fill line, add 2 eggs and top off with water. Mix slightly with a fork.
  4. Turn Pasta Maker MODE to mix and set POWER button to mix.
  5. Slowly add liquid ingredients through the liquid slot on the Pasta Maker lid, adding it to semolina flour with machine mixing.The machine will gently incorporate the wet and dry ingredients. Leave machine on and set to mix for 5-6 minutes to allow machine to knead dough. (Your pasta dough should not be too wet or too dry. If it is too wet or too dry, add either a touch of water or more 1 tablespoon semolina flour at a time while the machine is mixing the dough to get your pasta to the right consistency.)
  6. When the dough is kneaded and looks smooth and elastic, turn power to off. Let pasta dough rest for about 5 minutes. Set MODE to extrude, set POWER to extrude. Fettuccine will begin to extrude from the machine after a few minutes.
  7. Cut fettuccine into desired lengths as the pasta comes out of the machine and lay pasta out onto a board or drying rack for several minutes until ready to cook.

To cook Homemade Fettuccine

  1. Add pasta to about 4 quarts of boiling, salted water.
  2. Cook for only 3-4 minutes or until pasta begins to float. Homemade pasta cooks very quickly!

Mediterranean Shrimp Sauce


  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 cup sliced mixed color peppers
  • 1 cup mixed colored cherry tomatoes
  • 12-15 large precooked peeled and deveined shrimp
  • 2 tablespoons chopped black olives
  • 1/2 cup of store-bought pesto
  • 1/2 cup crumbled feta cheese
  • 5-6 fresh basil leaves, sliced
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • One batch of cooked Homemade Fettuccine (recipe above)


  1. Add olive oil to saute pan over medium-high heat. Saute garlic for 1-2 minutes. Add 1 tablespoon of liquid to pan (water, white wine or chicken broth will do). Add in bell peppers and tomatoes and saute for 4-5 minutes until tomatoes begin to burst and peppers are cooked.
  2. Stir in shrimp and black olives. Allow to cook for 1-2 minutes to warm.
  3. Turn off heat and stir in pesto, basil, and feta. Add in homemade Fettuccine and toss together. Add salt and pepper to taste. Serve with Red pepper flakes if you like a little spice.

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Watch the video:

* Tips for Optimum Pasta
  • The dough should be evenly kneaded, and slightly moist to form a soft malleable dough. The dough should have the consistency which is not too dry or too moist.
  • The dough is too dry if it has a powdery, grainy consistency and breaks into small chunks. Add more liquid (water or vegetable juice) by the teaspoon until it has formed a smooth, malleable dough that is not sticking to the sides or the kneading spiral.
  • The dough is too moist if large lumps of dough remain stuck to the kneading spiral. Add flour by the teaspoon until it has formed a smooth, malleable dough that does not stick to the sides or the kneading spiral.
  • If you add a little bit of olive oil to the pasta dough, it will slide better through the outlet openings of the pasta attachments.
  • For the pasta dough, you can use both normal household flour as well as wholegrain flour, gluten free flour, or flour made from durum wheat semolina. Different types of flours will require a different amount of liquids. Reserve some liquid and add it slowly for best results. Document your process so you can repeat it in the future.
  • Sprinkle flour on your pasta directly as it emerges from the die.
  • Separate pasta and place it down separated on a smooth floured surface to dry. This will prevent the pasta from sticking together.
  • Cooking time for fresh pasta is much shorter than for dried pasta from the supermarket; 2-4 minutes is usually sufficient. Thinner pastas, however, may require an even shorter cooking time. We recommend youcheck the pasta at regular intervals until the pasta is “al dente”.
  • Fresh pasta can be kept for 1-2 days in the fridge and frozen in the freezer for as long as 6 months. To stop the pasta from sticking, you should lay the pasta out to dry for 1-2 hours before you store it in the fridge or freeze it.


Chef Paja Sanchez