Homemade Gemelli Pasta

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Creamy, comforting, and delightfully chewy, this Homemade Gemelli Pasta is a small twist on classic Italian comfort food that feels special without the fuss.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Italian

Keyword: Easy

Servings: servings

Calories: 200kcal

Equipment

Mixing Bowl
Rolling Pin
Pasta Cutter
Baking Sheet

Ingredients

2 cups All-purpose flour Leveled, room temperature
2 large Eggs Room temperature
1/2 teaspoon Salt Fine or kosher, measured
1-2 tablespoons Olive oil Extra virgin preferred, room temperature
as needed teaspoon Water Warm, 1 teaspoon at a time if dough is dry

Instructions

In a large bowl, mix together the flour and salt. Make a well in the center and add the eggs, olive oil, and a bit of water.
Use a fork to mix the eggs with the flour, slowly incorporating more flour from the sides until a shaggy dough forms. If it’s too dry, add water a teaspoon at a time; if too sticky, dust with a bit more flour.
Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it’s smooth, elastic, and slightly tacky but not sticky. A well-kneaded dough springs back when pressed.
Break the dough into small pieces (about the size of a walnut). Roll each piece into a thin rope, about 1/4 inch thick. Cut each rope into 2-inch pieces.
To shape the Gemelli Pasta, take each piece and gently twist it along its length. The goal is a neat, spiral-like twist — not too tight.
Place the twisted pasta on a baking sheet lined with parchment paper. Let it dry for at least 30 minutes before cooking; this helps them hold shape in boiling water. To cook, drop into plenty of salted boiling water and simmer for 2–4 minutes depending on thickness, until al dente. Drain and toss with your favorite sauce.

Notes

For best results, let the pasta rest for at least 30 minutes before cooking. You can also experiment with different types of flour for varied textures.

Nutrition