There’s something incredibly satisfying about crafting your own homemade penne pasta from scratch. The tender, slightly chewy texture of fresh pasta, paired with its delicate ridges that perfectly cradle sauces, is unmatched.
In just 55 minutes, you can create a dish that feels both rustic and luxurious, blending simplicity with a touch of culinary artistry.
This recipe delivers a symphony of flavors and textures, from the silky smooth dough to the al dente bite of the cooked pasta.
Whether tossed in a rich tomato sauce or a creamy Alfredo, each forkful is a celebration of freshness and authenticity. It’s a rewarding process that transforms basic ingredients into a meal that’s as comforting as it is impressive.
What You’ll Need
- 1 recipe 2-Ingredient Homemade Pasta (made with flour and eggs, or substitute with store-bought fresh pasta sheets if short on time)
- Semolina flour (for dusting the baking tray to prevent sticking)
How to Make Homemade Penne Pasta
- Prepare the dough: Divide your 2-Ingredient Homemade Pasta into quarters. Work with one portion at a time, keeping the rest covered with a damp tea towel to prevent drying.
- Roll the dough: Pass one piece of dough through a pasta maker on setting #5 twice to achieve the desired thickness.
- Cut the dough: Slice the rolled dough into 2-inch (5 cm) squares. Keep the squares covered with a tea towel while you work.
- Shape the penne: Place one square on a gnocchi board in a diamond orientation. Using a ¼-inch (6 mm) thick dowel, roll the dough around the dowel, pressing into the board to create ridges. Roll from one corner to the opposite corner to form a tube with pointed ends.
- Seal and remove: Press firmly at the seam to seal, then gently slide the tube off the dowel. Place it on a baking tray dusted with semolina flour.
- Dry the pasta: Repeat with the remaining dough. Let the shaped penne dry in a single layer on the tray for several hours. Once fully dried, store in an airtight container at room temperature for up to 8 weeks.
- Cook the pasta: Bring a pot of salted water to a rolling boil. Add the penne and cook for 6-10 minutes, or until tender and fully cooked. Check for doneness before draining.
Perfect Pairings: Sauce and Topping Ideas
Homemade penne pasta pairs beautifully with a variety of sauces. Try a classic marinara for simplicity or a rich alfredo for something indulgent. For a lighter option, toss it with pesto and grated Parmesan. Feeling adventurous? Add sautéed mushrooms, spinach, and a sprinkle of chili flakes for a hearty, earthy flavor.
Storage and Reheating Tips
If you’re not cooking the pasta right away, let it dry completely on the baking tray for several hours. Store it in an airtight container at room temperature for up to 8 weeks. To reheat cooked pasta, simply toss it in a saucepan with a splash of water or sauce and warm it gently over medium heat.
Equipment Guidance for Success
A pasta maker is essential for rolling the dough to the perfect thickness. If you don’t have a gnocchi board, you can use a fork to create ridges. A dowel (like a thin rolling pin) helps shape the penne tubes. Dust your baking tray with semolina to prevent sticking while drying.
Recipe Variations to Mix It Up
Customize your penne dough by adding spinach puree or tomato paste for a pop of color and flavor. For a gluten-free option, use a blend of rice and tapioca flour. You can also experiment with shapes—try cutting the dough into rectangles instead of squares for a unique twist.
Time-Saving Tips for Busy Cooks
Prep your dough in advance and store it in the fridge for up to 2 days, wrapped in plastic. If you’re short on time, skip the drying step and cook the pasta immediately—it’ll still taste amazing. Double the batch and freeze the extra for future quick meals!
Homemade Penne Pasta Recipe
Ingredients
2-Ingredient Homemade Pasta
- 1 recipe 2-Ingredient Homemade Pasta
Instructions
- Divide your 2-Ingredient Homemade Pasta into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
- Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
- Place the dough on a gnocchi board in a diamond orientation. Using a ¼ inch (6 mm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges. (The tube should have a point at either end from rolling it up from one corner to the opposite corner.)
- Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.