There’s nothing quite like the taste of fresh, homemade pasta. Whether you’re craving tender fettuccine, delicate ravioli, or classic spaghetti, making pasta from scratch is a game-changer for any home cook. And guess what? It’s not as complicated as you might think and even the kiddos can help! With just a few simple ingredients, a little bit of patience, and some incredibly helpful (yet NOT necessary) you can create restaurant-quality pasta right in your own kitchen. Plus, there’s something incredibly satisfying about rolling out dough, cutting noodles, and serving up a dish that you crafted entirely by hand.
In this short read, I’ll walk you through the basics of making homemade pasta, from the essential ingredients to step-by-step instructions. If you’re new to pasta making this will help you have the confidence to turn flour and eggs into delicious, fresh pasta that will impress your family and friends.
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What You’ll Need to Make Homemade Pasta
One of the best things about making pasta from scratch is that you only need a few basic ingredients. Here’s what you’ll need to get started:
- Flour: The most common types of flour used for pasta are all-purpose and semolina. All-purpose flour is great for beginners, as it’s easy to work with and widely available. For a more authentic, slightly chewier texture, you can try semolina flour or even mix it with all-purpose (equal ratio). For those that prefer Gluten free options, this is also possible! I wouldn’t recommend for beginners, as the dough is harder to work with; however, we will cover that in another post.
- Eggs: Eggs provide richness and structure to the pasta dough. The classic ratio is 1 egg per 100 grams (about ¾ cup) of flour, but you can adjust this depending on the size of your batch. I enjoy adding eggs if I am aiming for a heavier, denser noodle. Eggs make an incredible difference with stews, soups, and meat dishes!
- Salt: A pinch of salt adds flavor to the dough, although some purists prefer to skip it and add salt to the pasta water instead.
- Olive Oil (optional): Some recipes call for a little olive oil in the dough for added smoothness and elasticity, but this is entirely optional.
I prefer to use Semolina flour over the other options – I think it makes for a much smoother dough to work with. I have found you get the most for your dollars when you order this from Amazon! Also, eggs are entirely optional in this process. I enjoy adding eggs if I am aiming for a heavier, denser noodle. Eggs make an incredible difference with stews, soups, and meat dishes! If we are going straight Italian, I usually skip the eggs. Salt in the dough is a must (assuming I don’t forget, then water it is) and I always make sure to have olive oil on deck just in case!
For supplies, you’ll need:
- A large mixing bowl for kneading
- Flour (King Arthur Premium Semolina Flour is what I love using)
- Wax paper
- A rolling pin or pasta machine to roll out the dough.
- Ravioli rolling pin – optional (but incredibly fun)
- A pasta cutter or pizza cutter for cutting the pasta into shapes.
Step-by-Step Guide to Making Homemade Pasta
Step 1: Make the Dough
Start by piling your flour on a clean surface and creating a well in the center, almost like forming a volcano. Crack the eggs into the well, add a pinch of salt, and use a fork to gently whisk the eggs, slowly incorporating the flour from the sides. Continue until the mixture forms a shaggy dough.
If the dough is too dry, add a little water; if it’s too wet, sprinkle in more flour. Once it holds together, knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic. The key to good pasta dough is in the kneading—don’t rush this step!
Step 2: Rest the Dough
After kneading, wrap the dough in plastic wrap or cover it with a clean kitchen towel. Let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Step 3: Roll Out the Dough
Once your dough has rested, it’s time to roll it out. If you’re using a rolling pin, divide the dough into smaller sections and roll it out as thin as possible. Using a rolling pin I have found is helpful even if you are opting to put the pasta through a machine as well. If using a pasta machine, start at the widest setting and run the dough through several times, folding it over after each pass, to build strength. Gradually decrease the machine’s thickness setting until the dough is paper-thin. Also, if using a pasta machine, the brand/unit will often give recommendations for thickness settings based on the type of pasta you are looking to make – it does make a difference!
Hot Tip: Using a machine to make pasta makes the entire process significantly easier – I do recommend the ‘proper tools’ for this so you set yourself up for success!
Step 4: Cut the Pasta
Now comes the fun part—cutting the pasta! If you’re making long noodles like fettuccine or tagliatelle, roll the dough into a loose cylinder and slice it into thin strips with a knife or pizza cutter. For ravioli, cut the dough into squares and stuff them with your favorite fillings. Ravioli are very fun to make if you enjoy stuffed pasta! You can get seasonally or taste specific for the filling and have fun experimenting. I bought this rolling pin to help make ravioli and it was an amazing addition to the pasta tool collection! If you’re feeling adventurous, try shaping orecchiette or even hand-rolled pici! The options are endless, and the best news is no matter how the shapes turn out, the pasta will taste amazing!
Step 5: Cook the Pasta
Fresh pasta cooks much faster than dried pasta—typically only 2-3 minutes in boiling salted water. Watch closely to avoid overcooking. Once it’s al dente, drain the pasta, but save a little bit of the cooking water to help bind your sauce. I have found this is a great time to add a bit of olive oil to help the pasta not stick together! I also save some pasta water for this purpose too.
Tips for Perfecting Your Pasta
- Use a Pasta Machine: While rolling out dough by hand works well, a pasta machine makes it much easier to achieve thin, even sheets. It’s especially helpful if you’re making a large batch.
- Don’t Skip the Resting Period: Resting the dough is crucial for a smooth texture. It allows the gluten to relax, making it easier to roll and less likely to shrink back when stretched.
- Flour Lightly: When rolling out and cutting the dough, sprinkle it with just enough flour to prevent sticking, but not so much that it becomes dry or tough. Same goes for your hands!
- Experiment with Flavors: Once you’ve mastered basic pasta, try adding fresh herbs, spinach, or even squid ink to the dough for a colorful twist. This part is SO fun! Be on the lookout for future posts covering this topic!
The Joy of Fresh Pasta
There’s something incredibly rewarding about making pasta from scratch. The process itself can be meditative, from the rhythmic kneading of the dough to the delicate cutting of noodles. And the result? Fresh pasta that’s tender, flavorful, and infinitely customizable. Whether you’re serving it with a simple marinara, a creamy Alfredo, or stuffed with ricotta for ravioli, the flavor and texture of homemade pasta are worlds apart from store-bought varieties.
So why not give it a try? With just a handful of ingredients and a bit of time, you’ll be able to craft delicious, fresh pasta that will impress your family and friends. Plus, once you get the hang of it, you can experiment with different shapes, flavors, and sauces to create your own signature dishes. The pride you feel is incredibly worth it, I promise!
Happy pasta making!