Making pasta from scratch is one of the most satisfying things you can do in the kitchen. There’s something magical about transforming simple ingredients into silky, delicate noodles that taste better than anything store-bought. And the best part? It’s easier than you think! Whether you want to impress guests or just enjoy the pure pleasure of handmade pasta, this guide will take you through each step like a pro.
Homemade pasta has an unmatched texture and flavor. The chew, the richness, and the way it absorbs sauces—once you taste fresh pasta, you’ll never look back. Plus, making it yourself means you control the quality of the ingredients, and you can customize it to your liking.
✔ Incredibly rewarding – You’ll feel like a pasta master in no time. ✔ No fancy ingredients – Just flour, eggs, and salt. ✔ Perfect texture – Tender yet firm, never mushy. ✔ Endlessly versatile – Make spaghetti, fettuccine, ravioli, or even lasagna sheets!
Place the flour directly on your work surface and create a well in the center. In Italy, this is called the Fontana di Farina, or “fountain of flour.”
Sprinkle the salt into the well and crack in the eggs.
Using a fork, break up the eggs and start moving your fork in a circular motion, gradually incorporating the flour from the inside walls of the well.
Keep mixing until the dough starts to come together and you can no longer incorporate more flour.
The dough should start forming a rough ball and lift off the table.
Knead the dough by stretching it, sprinkling flour on top as needed.
Push the dough with the heel of your hand, fold it, and continue kneading for about 10 minutes.
If you have a pastry scraper, use it to cut and fold the dough as you work.
The dough may feel firm at first, but don’t worry—it will soften after resting.
Wrap the dough in plastic wrap or a damp cloth and let it rest for 30-60 minutes. This allows the gluten to relax, making rolling much easier.
Divide the dough into smaller portions.
If using a pasta machine, start at the largest setting and gradually roll down to the thinnest setting.
If the dough is sticky, dust with flour.
Cut into desired shapes (fettuccine, pappardelle, or even hand-cut rustic noodles).
Bring a large pot of salted water to a rolling boil.
Drop in the fresh pasta and cook for 2-3 minutes until al dente.
Drain and toss with your favorite sauce!
✔ Use good-quality eggs – They add color and richness to your dough. ✔ Knead properly – This develops the gluten for the perfect bite. ✔ Let it rest – Don’t skip this step, or the dough will be tough to roll. ✔ Flour generously when rolling – This prevents sticking. ✔ Cook in plenty of water – Fresh pasta needs room to move.
No all-purpose flour? Use 50/50 all-purpose and semolina for more bite.
Want a richer pasta? Add one extra yolk.
No pasta machine? Roll it out by hand with a rolling pin.
Looking for a gluten-free version? Use a high-quality gluten-free flour blend with xanthan gum.
🚫 Avoid over-kneading. Knead until smooth but don’t overdo it, or the pasta will be too firm. 🚫 Don’t skip the resting time. This makes rolling much easier. ✅ Use a light touch when rolling. Over-flattening can make it tough. ✅ Salt the boiling water generously. It should taste like the sea!
Fresh pasta: Store in an airtight container in the fridge for up to 2 days.
Freezing: Dust with flour, shape into nests, and freeze on a tray before transferring to a bag.
Dried pasta: Let the pasta dry completely on a floured surface for 24 hours before storing in an airtight container.
Can I use whole wheat flour? Yes! Just note that it will be denser and require a bit more hydration.
How do I prevent my pasta from sticking? Use plenty of flour when rolling and semolina to separate cut noodles.
Can I use a food processor to mix the dough? Absolutely! Pulse until the dough comes together, then knead by hand.
How do I make different pasta shapes? Use a knife for pappardelle, a pasta cutter for fettuccine, or roll and shape by hand for orecchiette and farfalle.
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Find it online: https://blog.theculinarystudio.ca/recipes/homemade-pasta/