There's something magical about fresh pasta. The silky texture, the way it clings to sauce, the satisfaction of creating something beautiful from simple ingredients. Once you master homemade pasta, you'll never look at the dried stuff the same way again.
The Basic Dough
Traditional Italian pasta requires just two ingredients: flour and eggs. The classic ratio is 100 grams of flour per large egg.
Ingredients (serves 4)
- 400g (3¼ cups) "00" flour or all-purpose flour
- 4 large eggs
- Pinch of salt
- 1 tablespoon olive oil (optional)
Choosing Your Flour
- "00" Flour: The gold standard for pasta. Super fine grind creates silky, tender pasta.
- All-Purpose Flour: Works well, slightly more rustic texture.
- Semolina: Add 25% for chewier pasta with more bite.
- Whole Wheat: Substitute up to 50% for nutty flavor and added nutrition.
Step-by-Step Instructions
1. Make the Dough
- Mound flour on a clean surface, make a well in the center
- Crack eggs into the well, add salt
- Using a fork, beat eggs while gradually incorporating flour from the walls
- When too thick for a fork, use your hands to bring it together
- Knead for 8-10 minutes until smooth and elastic
2. Rest the Dough
Wrap tightly in plastic and rest at room temperature for at least 30 minutes (up to 2 hours). This relaxes the gluten and makes rolling easier.
3. Roll the Pasta
By Machine:
- Divide dough into 4 pieces, keep unused portions covered
- Flatten one piece, pass through widest setting
- Fold in thirds, pass through again (repeat 3-4 times)
- Gradually decrease settings until desired thickness
- For most pasta: setting 5-6 on a standard machine
By Hand:
- Use a long rolling pin on a lightly floured surface
- Roll from center outward, rotating frequently
- Aim for 1-2mm thickness (you should almost see your hand through it)
Shaping Different Pastas
Fettuccine/Tagliatelle
Let sheets dry 10-15 minutes, roll loosely, cut into ribbons (fettuccine: 6mm, tagliatelle: 8mm). Toss with flour, unravel into nests.
Pappardelle
Cut into wide ribbons (2-3cm). Perfect for rich meat sauces.
Lasagna Sheets
Cut into rectangles to fit your pan. No pre-cooking needed for fresh pasta!
Ravioli
- Place small mounds of filling on one sheet
- Brush water around filling
- Top with second sheet, press around filling to seal
- Cut with knife or ravioli cutter
Cooking Fresh Pasta
- Use plenty of well-salted water (it should taste like the sea)
- Fresh pasta cooks in 2-4 minutes (much faster than dried!)
- It's done when it floats and tastes tender but not gummy
- Reserve pasta water - it's liquid gold for sauces
- Toss immediately with sauce (never rinse!)
Storage Tips
- Fresh: Use within a few hours, or refrigerate up to 2 days
- Dried: Let pasta dry completely (24-48 hours), store in airtight container
- Frozen: Freeze on sheet pan, transfer to bag. Cook from frozen, add 1-2 minutes
Classic Sauce Pairings
- Fettuccine: Alfredo, carbonara, cream sauces
- Tagliatelle: Bolognese, mushroom ragù
- Pappardelle: Wild boar, duck, braised meat sauces
- Ravioli: Brown butter and sage, light tomato sauce
Making pasta is a skill that improves with practice. Don't be discouraged if your first attempts aren't perfect - even imperfect fresh pasta is delicious. Soon, you'll develop a feel for the dough and create restaurant-quality pasta at home!