Why Make Pasta From Scratch?
Homemade pasta has a tender, silky texture that dried pasta simply can't match. It absorbs sauces beautifully and cooks in just 2–3 minutes. The basic recipe uses only flour and eggs — ingredients you likely already have.
Ingredients (Serves 2–3)
- 200g (1⅔ cups) tipo 00 flour or all-purpose flour
- 2 large eggs, at room temperature
- A pinch of salt
- A drizzle of olive oil (optional, makes dough easier to work)
Tip: For a richer, more golden pasta use egg yolks only — try 3 yolks plus 1 whole egg per 200g of flour.
Step-by-Step Method
Step 1: Make the Dough
Pour the flour onto a clean work surface and make a well in the center. Crack the eggs into the well. Using a fork, beat the eggs gently, gradually incorporating flour from the inner walls of the well. Once a rough dough forms, set the fork aside and knead by hand.
Step 2: Knead the Dough
Knead the dough for 8–10 minutes until it is smooth, elastic, and slightly tacky — not sticky. This develops the gluten structure that gives pasta its bite. If the dough is sticky, add a little flour. If it's crumbly, add a few drops of water.
Step 3: Rest the Dough
Wrap the dough tightly in cling film and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it much easier to roll out. Don't skip this step.
Step 4: Roll It Out
Divide the dough into 2–3 portions. Using a pasta machine (or a rolling pin and a lot of patience), roll each portion progressively thinner:
- Pasta machine: Start at the widest setting, fold and roll 2–3 times, then progressively work down to setting 5 or 6.
- Rolling pin: Roll out on a lightly floured surface as thin as possible — you should almost be able to see your hand through it.
Step 5: Cut Into Noodles
Lightly flour each sheet and loosely roll it up like a scroll. Use a sharp knife to cut across into ribbons:
- Tagliatelle: ~6mm wide
- Fettuccine: ~5mm wide
- Pappardelle: ~2cm wide
Unroll the ribbons and toss lightly with flour to prevent sticking. Shake into nests to store.
Step 6: Cook It
Bring a large pot of well-salted water to a rolling boil. Add fresh pasta and cook for just 2–3 minutes — taste as you go. Fresh pasta cooks much faster than dried. Drain and toss immediately with your chosen sauce.
Sauce Pairing Guide
| Pasta Shape | Best Sauce |
|---|---|
| Tagliatelle | Bolognese, ragù |
| Fettuccine | Alfredo, carbonara |
| Pappardelle | Slow-braised meats, mushroom |
Storage Tips
- Fresh: Cook immediately or refrigerate for up to 1 day.
- Dried: Let the cut pasta dry on a rack for 30–60 minutes, then store in an airtight container for up to 2 days.
- Frozen: Freeze pasta nests on a tray first, then transfer to a bag. Cook from frozen in 3–4 minutes.
Once you've tried homemade pasta, you won't go back to the box. It's one of those kitchen skills that seems impressive but is genuinely straightforward with a little practice.