homemade spaghetti

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Homemade Spaghetti Recipe: From Scratch to Plate

There’s nothing like a plate of homemade spaghetti, with its comforting, rich flavors and the satisfaction of knowing you made it yourself. This recipe takes you through making everything from scratch—pasta and sauce included! Perfect for a family dinner or a special occasion, homemade spaghetti is sure to become a favorite in your recipe collection.

Ingredients:

For Fresh Spaghetti Pasta:

  • 2 cups all-purpose flour (or 1 cup all-purpose flour + 1 cup semolina flour for a more authentic texture)
  • 3 large eggs (room temperature)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For Homemade Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 large carrot, grated (optional for sweetness)
  • 2 cans (14 oz each) crushed tomatoes or 6 fresh tomatoes, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions:

1. Making Fresh Spaghetti Pasta:
  1. Prepare the Dough: On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, slowly whisk the eggs, gradually incorporating the flour from the edges until a dough forms.
  2. Knead the Dough: Knead the dough for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a bit more flour. If too dry, add a few drops of water. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  3. Roll the Dough: After resting, divide the dough into smaller portions. Using a pasta roller or a rolling pin, roll each portion into a thin sheet. Aim for a thickness of about 1/8 inch.
  4. Cut the Pasta: Using a knife or a pasta cutter, cut the sheets into thin strips (about 1/8 inch wide) for spaghetti. Dust with flour to prevent sticking.
  5. Cook the Pasta: Boil a large pot of salted water. Cook the fresh pasta for 2-3 minutes until al dente (it cooks much faster than dried pasta). Drain and set aside.
2. Making Homemade Tomato Sauce:
  1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and grated carrot, and cook for another 2-3 minutes.
  2. Simmer the Sauce: Add the crushed tomatoes, tomato paste, oregano, and basil to the skillet. Stir well to combine. Add sugar if desired to balance the acidity. Season with salt and pepper. Bring to a simmer and cook for 20-30 minutes, stirring occasionally, until the sauce thickens and flavors meld.
  3. Adjust Seasoning: Taste and adjust seasoning as needed. Add a few fresh basil leaves for extra flavor.
  4. Combine and Serve: Toss the freshly cooked pasta with the homemade tomato sauce until well coated. Garnish with fresh basil leaves and grated Parmesan cheese if desired.

Tips for Perfect Homemade Spaghetti:

  • Flour Choice: Use a blend of all-purpose and semolina flour for the best texture. Semolina gives the pasta a slightly rough surface, which helps the sauce adhere better.
  • Rest the Dough: Letting the pasta dough rest is crucial for easier rolling and better texture.
  • Sauce Sweetness: Adding a grated carrot or a pinch of sugar can help balance the acidity of the tomatoes.
  • Fresh Herbs: Fresh basil adds a burst of flavor to the sauce. Add it just before serving to retain its vibrant color and aroma.

Calories:

A serving of homemade spaghetti (about 1 cup of pasta with sauce) contains roughly 300-350 calories, depending on portion size and ingredient amounts. Adding cheese or more oil will increase the calorie count.

Why Eat Homemade Spaghetti?

  • Healthier Ingredients: Homemade spaghetti allows you to control the quality of ingredients, avoiding preservatives and excess sodium often found in store-bought versions.
  • Flavorful and Fresh: Freshly made pasta has a unique texture and flavor that can’t be matched by dried pasta.
  • Customizable: You can tailor the ingredients to suit dietary preferences, such as using gluten-free flour or adding extra vegetables to the sauce.
  • Cooking Therapy: Making pasta from scratch can be a therapeutic and fun kitchen activity!

Enjoy Your Homemade Spaghetti!

Making homemade spaghetti from scratch is a delightful way to bring authentic Italian flavors to your dinner table. Enjoy the process and savor the delicious results

Quick Sauce Variations for Homemade Spaghetti

If you’re looking to mix things up with your homemade spaghetti, here are a few quick and delicious sauce variations to try. These sauces are easy to prepare and can add a different flavor profile to your pasta dishes!

1. Aglio e Olio (Garlic and Olive Oil Sauce)

A classic and simple Italian sauce that highlights the rich flavors of garlic and olive oil.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 4-5 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions:

  1. Heat Oil: In a large skillet, heat olive oil over medium heat.
  2. Cook Garlic: Add the sliced garlic and cook until it becomes fragrant and slightly golden (about 1-2 minutes). Be careful not to burn the garlic.
  3. Add Pepper Flakes: Stir in red pepper flakes for a spicy kick.
  4. Toss Pasta: Add the cooked spaghetti directly into the skillet and toss to coat evenly in the garlic-infused oil. Season with salt and pepper.
  5. Serve: Garnish with chopped parsley and grated Parmesan cheese if desired.

2. Puttanesca Sauce

A tangy, salty sauce made with tomatoes, olives, capers, and anchovies. Perfect for adding bold flavors to your spaghetti!

Ingredients:

  • 2 tablespoons olive oil
  • 4-5 cloves garlic, minced
  • 4 anchovy fillets (optional, for depth of flavor)
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup black or Kalamata olives, pitted and sliced
  • 2 tablespoons capers, drained
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add garlic and anchovies, and sauté until fragrant, mashing the anchovies with a spoon until they dissolve.
  2. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, olives, capers, and red pepper flakes. Simmer for 10-15 minutes, allowing the flavors to meld.
  3. Toss Pasta: Mix the sauce with cooked spaghetti and toss well.
  4. Serve: Garnish with fresh basil or parsley and serve immediately.

3. Alfredo Sauce

A creamy, rich sauce made with butter, cream, and Parmesan cheese, perfect for a decadent meal.

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 2 cups grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Melt Butter: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  2. Add Cream: Pour in the heavy cream and simmer for 2-3 minutes.
  3. Incorporate Cheese: Gradually add the Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Season with salt and pepper.
  4. Toss Pasta: Combine with cooked spaghetti and toss until well coated.
  5. Serve: Garnish with fresh parsley.

4. Pesto Sauce

A fresh, vibrant green sauce made with basil, garlic, nuts, Parmesan, and olive oil.

Ingredients:

  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts (or walnuts/almonds)
  • 2-3 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
  • Lemon juice (optional, for brightness)

Instructions:

  1. Blend Ingredients: In a food processor, combine basil, nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
  2. Add Olive Oil: Slowly add olive oil while blending until smooth. Season with salt, pepper, and a squeeze of lemon juice if desired.
  3. Toss Pasta: Mix the pesto with cooked spaghetti, adding a splash of pasta water to thin the sauce if needed.
  4. Serve: Top with extra Parmesan cheese and serve immediately.

5. Arrabbiata Sauce

A spicy tomato sauce with a kick of heat from red pepper flakes, perfect for those who like their pasta with a bit of spice!

Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Cook Garlic and Peppers: Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
  2. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.
  3. Toss Pasta: Mix with cooked spaghetti and toss well.
  4. Serve: Garnish with fresh herbs.

6. Carbonara Sauce

A creamy, savory sauce made with eggs, cheese, pancetta, and black pepper—no cream needed!

Ingredients:

  • 4 oz pancetta or bacon, diced
  • 2 large eggs
  • 1 cup grated Pecorino Romano or Parmesan cheese
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • Salt to taste
  • Fresh parsley (for garnish)

Instructions:

  1. Cook Pancetta: In a skillet, cook the pancetta or bacon over medium heat until crispy. Add minced garlic and cook for another minute. Remove from heat.
  2. Prepare Egg Mixture: In a bowl, whisk together eggs and grated cheese.
  3. Combine with Pasta: Immediately after cooking and draining the spaghetti, toss it in the skillet with the pancetta and garlic (off the heat). Quickly add the egg mixture, tossing continuously to create a creamy sauce (the heat of the pasta will cook the eggs).
  4. Serve: Season with plenty of black pepper and garnish with parsley.

Tips for Quick Sauce Variations:

  • Balance Flavors: Taste as you cook and adjust seasoning. For example, if a tomato-based sauce is too acidic, add a pinch of sugar.
  • Fresh Ingredients: Use fresh garlic, herbs, and high-quality olive oil for the best flavors.
  • Save Pasta Water: Save a little pasta cooking water to thin out the sauces if needed. The starchy water helps the sauce cling to the pasta better.

Enjoy Your Sauce Adventures!

These quick sauce variations offer a range of flavors from creamy to spicy, giving you many delicious ways to enjoy homemade

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