Homemade Pasta with Fresh-Milled Flour: Chewy, Golden, and Made from Scratch
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There’s nothing quite like homemade pasta. It’s soft, chewy, and tastes so much better than store-bought — and when you use fresh-milled flour, it’s even more special. Milling your own wheat means your pasta is full of flavor, nutrition, and freshness that you just can’t get from a box.
This recipe makes about 1½ pounds of pasta, which is great for feeding a family or saving some for later. It uses just a few simple ingredients — eggs, freshly milled flour, and a little olive oil and salt. That’s it!
I’ve tested a few different flour combos, and the one I love best uses 2 cups of durum wheat berries and 1 cup of hard white wheat berries, both freshly milled. This blend gives the pasta a nice chew while still being soft and easy to roll out.
If you’ve never made pasta before, don’t worry — I use my KitchenAid mixer to do the kneading, so it’s really simple. Let’s walk through it!
Why Fresh-Milled Flour for Pasta?
Fresh-milled flour brings a depth of flavor and texture you just don’t get from store-bought flour. But pasta dough can be a bit tricky — you need just the right amount of gluten development and strength to hold its shape and give it that satisfying bite.
Durum Wheat
Durum wheat is the classic choice for traditional Italian pasta. When milled fresh, it has a beautiful golden hue and creates a dough that’s slightly coarse but very sturdy and chewy — just what you want in a noodle. I use 2 cups of durum wheat berries in this recipe, milled on the finest setting.
Hard White Wheat
Hard white wheat is my favorite flour to blend with durum. It helps soften the dough a bit and makes it easier to roll and shape while still offering enough protein to give the pasta structure. I add 1 cup of hard white wheat berries, milled fine.
Together, these two create a silky, chewy, well-behaved dough that cooks up beautifully.
Why Make Homemade Pasta at All?
I get it — it’s easy to buy pasta from the store. But once you make it from scratch, it’s hard to go back. Here’s why it’s worth the effort:
The taste: Homemade pasta has a fresh, rich flavor that dried pasta just doesn’t have.
Better texture: You get that perfect chew and silkiness that makes every bite feel special.
Simple ingredients: Just flour, eggs, and a bit of oil or salt — no weird preservatives or additives.
Connection to your food: When you mill your own flour and make your dough by hand (or with your mixer), you feel more involved. It’s slower, more intentional, and honestly kind of peaceful.
Fun to make: Rolling out pasta and cutting it into ribbons is a really satisfying, hands-on process. It’s great for doing with kids or for a cozy weekend activity.
Plus, you can batch it and freeze some for later, which makes future meals a breeze.
What You’ll Need
Here’s everything you need to make this delicious pasta dough:
Dry Ingredients:
2 cups (240g) durum wheat berries, freshly milled
1 cup (120g) hard white wheat berries, freshly milled
¾ teaspoon salt
Wet Ingredients:
4 large eggs
1½ tablespoons olive oil (optional, for richness and smoothness)
1–3 tablespoons water, only if needed
Let’s Make It: Step-by-Step Pasta Dough with a KitchenAid Mixer
You can make this dough by hand, but if you have a stand mixer, it’ll save you time and elbow grease.
1. Mill Your Flour
Grind your durum and hard white wheat berries on the finest setting your mill allows. If you want a super smooth dough, you can sift out a bit of the bran — but I often leave it in for extra nutrition and texture.
2. Combine Ingredients
In the bowl of your stand mixer, add all the freshly milled flour and salt. Crack in the eggs and add the olive oil if using.
Start mixing with the paddle attachment on speed 2 for 1–2 minutes, just until the dough starts to look shaggy and combined.
3. Knead It Smooth
Switch to the dough hook. Knead on speed 2 for about 10–12 minutes. The dough should form into a firm, slightly tacky ball. If it’s too dry and crumbly after a few minutes, add water 1 teaspoon at a time. If it’s sticky, sprinkle in a little extra flour.
You’re looking for a dough that’s:
Firm, but not stiff
Smooth and elastic
Slightly tacky to the touch, but not sticking to your fingers
4. Let It Rest
Wrap your dough tightly in plastic wrap or place it in a sealed container. Let it rest at room temperature for 30–60 minutes. This rest time is crucial with fresh-milled flour — it allows the grain to fully hydrate and makes the dough easier to roll and cut.
5. Roll & Cut
Divide the rested dough into 5 or 6 pieces. Working one piece at a time, flatten it and roll through a pasta roller (or roll out by hand) to your desired thinness. I use a KitchenAid pasta roller attachment, usually stopping at setting 5 or 6 for fettuccine or linguine. (affiliate link)
Or cut into the shape you want — bucatini, rigatoni, fusilli, etc. Shop the KitchenAid attachment I use for these shapes below. (affiliate link)
6. Cook or Store
Cook the pasta immediately in boiling salted water for 1.5 to 3 minutes, just until al dente. Fresh pasta cooks incredibly fast, so keep an eye on it!
Or dry it on a rack and store it in an airtight container for later. You can also freeze it in nests — just dust with flour and pop into a bag once frozen solid.
Common Pasta Dough Mistakes (and How to Fix Them)
Even with simple ingredients, fresh-milled pasta dough can take some getting used to. Here are a few common hiccups and how to solve them:
Dough is too dry and crumbly?
Add a teaspoon of water at a time until it comes together. Fresh-milled flour absorbs more moisture than store-bought flour, so this is totally normal.
Dough is too sticky?
Dust with a little more flour. Be careful not to add too much at once — you still want it slightly tacky, not bone dry.
Dough feels tough and won’t roll out?
Let it rest longer. Resting helps the gluten relax, which makes the dough easier to roll.
Pasta breaks or cracks when rolled?
This usually means the dough is too dry. Mist it lightly with water, re-knead gently, and let it rest again before rolling.
Serving Ideas
This pasta tastes great with just about anything. Here are a few simple ways to serve it:
Toss with olive oil, garlic, and parmesan
Mix with your favorite tomato sauce or meat sauce
Add it to soup
Use in a creamy chicken or veggie pasta
Turn it into homemade ravioli or lasagna
You can also dust extra pasta with flour and freeze it in little nests, or dry it on a rack for later.
A Little Note Before You Go
Making pasta with fresh-milled flour feels like a slow, intentional kind of cooking — the kind that brings you back to the basics and lets you really enjoy the process. Don’t stress if it’s not perfect the first time. Every time you make it, it gets easier. And honestly, even imperfect homemade pasta still tastes amazing.
If you try this recipe, I’d love to hear how it goes! Leave a comment, tag me on Instagram @leahanngrace, or share your photos. I love seeing your kitchen creations.
By Leah Ann Grace
