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How to Make Pasta Recipe?

Pasta is one of my favorite foods. There’s just something so satisfying about a big bowl of spaghetti topped with marinara sauce and Parmesan cheese. As much as I love store-bought pasta, nothing compares to the taste and texture of homemade pasta. Making pasta from scratch is easier than you might think. With just a few simple ingredients and basic equipment, you can make fresh pasta right in your own kitchen. Once you get the hang of it, you’ll never want to go back to the boxed stuff again.

To add a unique twist, consider trying a Sacchetti pasta recipe, a delightful variation that involves creating small, pouch-like pasta shapes filled with your favorite ingredients.

Pasta Making Equipment

Pasta Making Equipment

You don’t need any fancy gadgets or machines to make great pasta at home. Here is the basic equipment you’ll need:

  • Mixing bowl – Choose a large, deep bowl for mixing and kneading the pasta dough. Stainless steel is best.
  • Rolling pin – A long, wooden rolling pin without handles works best for rolling out pasta dough.
  • Pasta machine – This handy tool evenly rolls and cuts the dough for you. More on how to use pasta makers later in this article.
  • Knife or pizza cutter – For cutting pasta sheets or strips into desired shapes.
  • Drying rack – Lets homemade pasta air dry before cooking. A wire cooling rack works perfectly.
  • Flour – Use “00” tipo flour, semolina flour, all-purpose flour or a combo. The finer the grind, the more tender the pasta.
  • Salt – A pinch of salt is added to the dough for flavor.
  • Eggs – Whole eggs add richness and color to pasta. Use 1 egg per 100g of flour.

And that’s it for basic pasta making equipment! Now let’s go over the ingredients you’ll need for homemade pasta dough.

Pasta Dough Ingredients

The three main ingredients for making pasta dough are flour, eggs, and salt. Here they are in more detail:

Flour – Choose a high-protein flour for the best texture. I prefer using “00” flour, which is finely ground Italian flour, or semolina flour. All-purpose flour also works well. You can even do a 50/50 combo of all-purpose and “00” flour.

Eggs – Eggs give pasta its rich flavor and vibrant yellow color. Use 1 large egg for every 100 grams of flour in the recipe. Crack them right into the flour well before mixing.

Salt – Just a pinch of salt is enough to enhance the flavor of the dough. Kosher or sea salt is ideal.

Water – You most likely won’t need extra water since there is enough moisture in the eggs. But you can add 1 tablespoon of water at a time if the dough seems too dry.

That’s really all you need for basic homemade pasta! Now let’s go over the steps for mixing, kneading and rolling out the dough.

Mixing and Kneading the Dough

Mixing and Kneading the Dough

Making pasta dough is very similar to making bread. It just has fewer ingredients. Here is the process:

  1. Combine the flour and salt: Pour the flour into a mixing bowl. Sprinkle the salt over top and stir to integrate. Create a well in the middle.
  2. Crack in the eggs: Break the eggs right into the well in the flour. This helps prevent the eggs from spreading out and making a mess.
  3. Mix it together: Using a fork, gently beat the eggs while slowly incorporating a bit of flour from the inner walls of the well. Continue mixing and pulling in flour until it forms a shaggy dough.
  4. Knead the dough: Turn out the dough onto a clean surface. Knead it by pressing and folding for about 10 minutes until smooth, elastic, and not sticky. Add a splash of water if it seems too dry.
  5. Let it rest: Wrap dough in plastic and let it rest at room temperature for 30 minutes before rolling. This helps relax the gluten.

The kneading process takes some elbow grease, but it’s what gives homemade pasta its wonderful chewy, al dente texture when cooked. Now the dough is ready for rolling!

Rolling Out the Dough

There are a couple options for rolling out pasta dough – by hand or with a pasta maker. Here’s how to do both:

Rolling By Hand

  1. Cut the dough into 4 pieces: Divide kneaded dough into 4 equal pieces. Keep unused dough covered while you work.
  2. Flatten each piece into a rectangle: Use a rolling pin to flatten and lengthen each dough piece into a rough rectangle.
  3. Roll from center outward: Start rolling from the center and work your way out, turning the dough 90 degrees after each roll.
  4. Flip and repeat: Flip dough over and repeat rolling on the other side until dough is thin enough to see your hand through. Don’t roll too thin or pasta will be fragile.
  5. Let rest if shrinking: If dough starts shrinking back as you roll, cover and let relax for 15-20 minutes before continuing with final thinnest roll.
  6. Cut into shape: Trim uneven edges then cut rolled sheets into desired pasta shapes using a knife, pizza cutter, ravioli cutter, etc.

It takes some practice to roll pasta dough by hand into perfectly thin and even sheets. A pasta maker makes this process so much easier!

Using a Pasta Maker

Pasta makers have two rollers that feed the dough through to flatten it into sheets or strips. Here’s how to use one:

  1. Divide dough into 4 pieces: Keep 3 pieces covered while you work with 1 piece at a time.
  2. Flatten dough into a rectangle: Use your hands or a rolling pin to flatten the dough into a rough rectangle small enough to fit through the rollers.
  3. Set pasta machine to widest setting: Adjust rollers to their widest setting to start. Crank the handle while feeding the dough through the rollers.
  4. Fold and re-roll: Fold the dough sheet into thirds like a letter. Feed this folded dough through the rollers on the same widest setting.
  5. Progressively narrow settings: Keep feeding dough through at progressively narrower settings until you reach the desired thinness. Dust with flour if it sticks.
  6. Cut dough into shapes: Change out the roller attachment to the desired cutting shapes. Feed thin sheets through to cut the pasta.

Using a pasta maker helps you easily achieve thin, uniform pasta sheets and strips. Now the fun part – deciding which pasta shapes to make!

Types of Homemade Pasta

There are dozens of pasta shapes you can make by hand. Here are some of the most popular:

  • Fettuccine – This flat, ribbon-like pasta is perfect for hearty meat sauces or rich Alfredo. Cut sheets about 1/4-inch wide.
  • Tagliatelle – Similar to fettuccine but slightly wider (about 3/8-inch). Great with Bolognese sauce.
  • Pappardelle – The thicker, eggier version of tagliatelle. Works well with chunky vegetable sauces.
  • Lasagna – Large, rippled sheets that are layered with sauce and fillings to make lasagna.
  • Ravioli – Small pillows filled with cheese, meat or veggies. Use a ravioli cutter to seal the filling inside.
  • Gnocchi – Thick, soft dough dumplings made from potatoes and flour. Boil or bake then sauce.
  • Spaghetti – This classic long, thin pasta is perfect with tomato, bolognese or olive oil-based sauces.

The options are endless when making homemade pasta. Now let’s go over how to cook it to perfection.

Cooking Homemade Pasta

Cooking Homemade Pasta

Fresh pasta cooks very quickly – usually just 1 to 3 minutes! Here are tips for flawlessly cooking homemade pasta:

  • Use lots of water – You need ample room for pasta to move around. Use at least 4 quarts of water for every 1 pound of pasta.
  • Salt the water – Adding salt is vital to infuse flavor. Use at least 2 tablespoons salt for a big pot of water.
  • Get water boiling – Allow water to come to a complete rolling boil before adding pasta. Then drop pasta in swiftly.
  • Stir frequently – Gently stir at first to prevent sticking. Pasta may sink at first then rise back up.
  • Cook until al dente – Taste pasta 1 minute before stated time and then every 30 seconds until it has a nice chewy, al dente bite.
  • Sauce it – Have sauce heated and ready to toss with drained pasta. The starchy pasta water helps thicken and cling to the sauce.
  • Serve immediately – Homemade pasta waits for no one! Get it from pot to plate to enjoy its irresistible fresh texture.

Follow these tips and your homemade pasta will turn out perfectly cooked with that mouthwatering fresh texture. Now let’s talk about storing and freezing any leftovers.

Storing and Freezing Homemade Pasta

Fresh pasta is best eaten the same day it’s made but it will keep for a few days in the fridge. Here are some storage tips:

  • Let pasta dry completely – Allow cut pasta shapes to dry out completely on a wire rack before storing to prevent sticking.
  • Layer between parchment – Place portions of dried pasta in a zip top bag with sheets of parchment or wax paper between layers.
  • Refrigerate up to 3 days – Store homemade pasta in the fridge for 2-3 days max. The texture deteriorates quickly.
  • Freeze for 1 month – For longer storage, freeze pasta for up to 1 month. Thaw in fridge before cooking.
  • Toss pasta in flour – Before freezing pasta, dust with flour to prevent sticking. Shake off excess before cooking.
  • Don’t freeze stuffed pasta – Fillings like cheese make ravioli and tortellini highly prone to bursting when frozen. Eat fresh.

With proper storage, you can still enjoy the fruits of your pasta making labor all week long. Now that you know the full process, let’s make some pasta!

Basic Homemade Pasta Dough Recipe

Basic Homemade Pasta Dough Recipe

Now that you’re a homemade pasta pro, let’s make some dough! Here is my easy recipe for basic egg pasta dough:


  • 2 cups (250g) “00” or all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt


  1. Mound the flour on a clean work surface or in a large mixing bowl. Create a well in the center.
  2. Crack eggs into the well then sprinkle salt over top.
  3. Beat the eggs with a fork while slowly drawing in flour from the walls of the well.
  4. Knead dough for 10 minutes until smooth, adding drops of water if it seems dry.
  5. Cover dough and let rest for 30 minutes before rolling out.
  6. Cut rolled dough into desired pasta shapes. Dust with flour to prevent sticking.
  7. Bring a large pot of salted water to a boil. Cook pasta for just 1-3 minutes until al dente.
  8. Drain pasta then toss immediately with your favorite sauce and serve!

This recipe makes enough pasta dough for 4 generous portions. The options are endless for sauces to top your homemade pasta creations.

Now that you know how to DIY pasta like an Italian nonna, here are some frequently asked questions:

Frequently Asked Questions

What’s the difference between store-bought and homemade pasta?

Homemade pasta has superior flavor and texture over store-bought. The eggs give it great richness. And the freshness means it has an irresistible firm yet tender, chewy bite when cooked al dente. Dried pasta lacks that fresh texture and egg flavor.

What’s the best flour to use for pasta?

Finely ground “00” flour, semolina flour, or a combo of all-purpose and “00” flours make the most tender pasta. Durum semolina gives pasta a nice golden hue and texture. All-purpose works too.

How thin should I roll pasta dough?

For most types of pasta like fettuccine or tagliatelle, roll sheets to about 1/16 inch thick. If you can slightly see your hand through the sheet, it’s thin enough but not too thin. Lasagna sheets can be a little thicker at about 1/8 inch.

How do I cut pasta into shapes?

Use a sharp knife or pizza cutter to cut sheets of rolled dough into your desired widths. Or use a pasta machine with interchangeable cutting attachments. Let your creativity run wild with fun shapes!

Can I use a food processor or stand mixer for pasta dough?

It’s best to mix and knead pasta dough by hand. The low-speed mixing action develops gluten for that perfect tender yet toothsome texture. Over-mixing makes pasta tough.

How long does homemade pasta last in the fridge or freezer?

Fresh pasta keeps 2-3 days refrigerated buttexture deteriorates quickly. Freeze uncooked pasta for 1 month max. Make sure to toss in flour and layer between parchment before freezing.


Homemade pasta truly elevates any Italian meal. With just flour, eggs, salt, and a rolling pin, you can have fresh noodles ready in under an hour. While it does take some elbow grease to knead and roll the dough, the end result is so worth it. The flavor and texture of handmade pasta is unmatched. Once you master the simple art, you’ll never crave the boxed stuff again.

Start with the basic mixing, kneading and rolling steps. Then get creative with fun pasta shapes using a knife, cutters or pasta machine attachments. Indulge in the art of sous vide cooking with a succulent pork roast, ensuring a perfectly tender result that pairs seamlessly with thick pappardelle ribbons for hearty vegetable sauces or delicate ravioli pillows filled with cheese. The options are endless, just like the magic of homemade pasta—so set the temperature, immerse the pork, and embark on a culinary journey that promises unparalleled flavors.

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