How To Make Homemade Pasta
All the tips on how to make homemade pasta the authentic Italian way, with only 2 ingredients!
If you have ever wondered how to make homemade pasta from scratch, I'm here to show you how simple it is!
This authentic homemade pasta recipe calls for just 2 ingredients and is SO easy and satisfying to make.
Pasta is one of the most popular foods worldwide and has many variations, but the homemade version is a special treat for those who love the authentic taste and texture.
Growing up in Italy, my mum would often make us fresh pasta during the weekend, and I do the same for my family these days.
We have always followed the traditional homemade Italian pasta recipe, which is incredibly simple.
All you have to do is mix eggs and flour to create the pasta dough.
The dough is then rolled out into thin sheets and cut into various shapes.
You can use it to make homemade tagliatelle as I did, or follow the same pasta dough recipe to make lasagne, fettuccine, linguine, tortellini, ravioli and so much more.
Once ready, cook the pasta al dente, just like the Italians do, and mix it with your favorite sauces, tomato sauce, bolognese ragu' sauce, and shrimp sauce are just a few favorite options.
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Fresh Italian Pasta Ingredients
All you need to make authentic fresh Italian pasta is two ingredients, yes, just two super simple ingredients!
- Flour: Traditional Italian pasta is made with 00 flour, which is finely milled and has a low protein content. If you can't find 00 flour, you can use all-purpose flour.
- Eggs: use the freshest eggs you can find, they will give your pasta a richer flavor and a better texture. I use medium-large eggs that weigh around 70 g each.
How To Make Pasta
This fresh egg pasta recipe is easy and totally satisfying to make.
All you need are two ingredients, eggs and flour, and a rolling pin (or a pasta machine) and you're done!
Here below you can find a simple step-by-step recipe on how to make homemade pasta.
I used the pasta machine here, but if you scroll below you'll find instructions on how to make pasta without a pasta machine.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Place flour on a surface, make a hollow in the center and beat in the eggs. Slowly incorporate the flour, then knead with your hands to form the dough.
STEP 2. Cut a piece of the dough, dust it with flour, and flatten it with a rolling pin. Roll it through the rollers once for each number, starting with number 1 until you get the desired thickness based on the type of pasta you want to make.
STEP 3. Form tagliatelle pasta using the pasta cutter accessory, alternatively you can simply roll the dough on itself (like a Swiss roll) and cut it into thin strips using a sharp knife.
STEP 4. Cook the homemade pasta straight away, or form little nests of pasta with your hands and arrange them on a tray, lightly floured, to let them dry slightly.
You can store homemade pasta in the fridge for up to 2 days, or in the freezer for up to 1 month.
How To Create Different Pasta Shapes
Pappardelle: To make pappardelle pasta, roll the pasta dough on itself, then cut it into strips 2-3 cm / 1 inch wide.
Tagliolini: To make tagliolini pasta, roll the pasta dough on itself, then cut it into strips 3 mm / ⅛ inch wide.
Lasagna: To make lasagna pasta, divide the rolled-out pasta dough into rectangles of equal size using a smooth pastry wheel.
Homemade Pasta Tips
Making fresh Italian pasta can be a bit time-consuming, but the end result is well worth the effort. Here are some tips for making the best homemade pasta:
- Use the right flour: The type of flour you use is crucial to the texture of your pasta. Traditional Italian pasta is made with 00 flour, which is finely milled and has a low protein content. If you can't find 00 flour, you can use all-purpose flour.
- I like to use 1 large egg for 100 g of flour, it should weigh at least 70 g/2.4 oz.
- To make the pasta dough more elastic and easier to work with, you can add 1 teaspoon of water to the mixture.
- Knead the dough thoroughly, which is essential to create a smooth, elastic dough. This can take up to 10 minutes, so be patient.
- Let the dough rest: After kneading the dough, let it rest for at least 30 minutes. This will allow the gluten to relax, making it easier to roll out the dough.
- Roll the dough thinly: To create the perfect texture, the dough needs to be rolled out thinly. You can use a pasta machine or a rolling pin to achieve this.
- Cook the pasta in salted boiling water: When cooking the pasta, be sure to use plenty of salted boiling water. This will help to flavor the pasta and prevent it from sticking together.
- Don't overcook the pasta: Fresh homemade Italian pasta cooks much faster than dried pasta, so keep an eye on it while it's cooking. It should only take a few minutes to cook until al dente.
Pasta Dough Recipe Faqs
To dry long homemade pasta, use a pasta drying rack with wooden handles.
Make sure each pasta strip is sufficiently spaced from the others.
This is a necessary precaution so that all the threads can have the same degree of drying, thus avoiding that part of the pasta dries earlier and the other still remains fresh.
Fresh pasta cooks faster than dried pasta. Cook it for 3-4 minutes for perfectly al dente pasta.
Yes, you can freeze fresh pasta dough!
Wrap the pasta dough in plastic wrap and place it in an airtight container or freezer bag, you can store it in the freezer for up to one month.
To use it, just thaw the dough overnight in the refrigerator before rolling it to form the desired pasta shape.
More Italian Recipes To Try
- Homemade Pizza Dough - Italian Recipe
- Pollo alla Cacciatora (Chicken Cacciatore)
- Ricotta Meatballs - Italian Recipe
- Pumpkin Risotto
- Traditional Bolognese Sauce- Beef Ragu'
- Polpette - Italian Meatballs
- Pasta Pomodoro
- Steak Pizzaiola - Carne alla Pizzaiola
- Authentic Italian Potato Frittata
- Ossobuco alla Milanese
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Recipe
How To Make Homemade Pasta
Ingredients
- 4 large eggs, at least 70 g/2.5 oz each, preferably organic
- 400 g flour 00 or all-purpose flour, about 3.2 US cups
Instructions
- Place the flour on a clean work surface and create a hollow in the center.
- Break the eggs, place them in the center of the flour, and start beating them with a fork, incorporating more and more flour while you do that.
- Once you have a well-mixed mixture, knead it with your hands for about 15 minutes until you have a smooth and elastic dough.
- Wrap the pasta dough in cling film and let it rest in a cool dry spot in your kitchen, for 30-60 minutes.
- Cut the dough in half, leaving the remaining dough well covered to prevent it from drying out.
- Sprinkle with a little flour a clean work surface, and roll the dough to create a thin sheet, about 42 cm/ 16-inch wide.
- Dust the surface with a little more flour and roll the dough on itself, like a swill roll.
- With a sharp knife, cut strips about 1 cm/ ⅓-inch wide in order to make tagliatelle pasta. Repeat the process with the remaining pasta dough.
- Gently unroll the homemade pasta obtained, taking care to do it quickly to prevent the dough from drying out.
- Cook the homemade pasta straight away, or form little nests of pasta with your hands and arrange them on a tray, lightly floured, to let them dry slightly, then you can store it in the fridge for up to 2 days, or in the freezer for up to 1 month.
Notes
- Use the right flour: The type of flour you use is crucial to the texture of your pasta. Traditional Italian pasta is made with 00 flour, which is finely milled and has a low protein content. If you can't find 00 flour, you can use all-purpose flour.
- I like to use 1 large egg for 100 g of flour, it should weigh at least 70 g/2.4 oz.
- To make the pasta dough more elastic and easier to work with, you can add 1 teaspoon of water to the mixture.
- Knead the dough thoroughly, which is essential to create a smooth, elastic dough. This can take up to 10 minutes, so be patient.
- Let the dough rest: After kneading the dough, let it rest for at least 30 minutes. This will allow the gluten to relax, making it easier to roll out the dough.
- Roll the dough thinly: To create the perfect texture, the dough needs to be rolled out thinly. You can use a pasta machine or a rolling pin to achieve this.
- Cook the pasta in salted boiling water: When cooking the pasta, be sure to use plenty of salted boiling water. This will help to flavor the pasta and prevent it from sticking together.
- Don't overcook the pasta: Fresh homemade Italian pasta cooks much faster than dried pasta, so keep an eye on it while it's cooking. It should only take a few minutes to cook until al dente.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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