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5 from 3 votes
Penne pasta is drying on a wooden board. It's an eggless tubular-shaped pasta, cut diagonally on the ends and resembles an old-fashioned writing quill that was dipped in ink. A small glass bowl of flour is in the bottom right corner.
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Homemade Penne Pasta Recipe
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 

Make this foolproof classic Penne Pasta Recipe to enjoy versatile quill-shaped pasta tubes with a perfect balance of taste and texture.

Servings: 4 people
Author: Gemma Stafford
Ingredients
  • 1 recipe 2-Ingredient Homemade Pasta
Instructions

  1. Divide your 2-Ingredient Homemade Pastai nto quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.

  2. Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.

  3. 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.
  4. 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.)
  5. 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.
  6. 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’)
  7. 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.