There’s something undeniably satisfying about making pasta from scratch. The process allows you to connect with your food in a way that store-bought versions can’t replicate. The dough is soft, elastic, and full of potential. Once shaped, it can be transformed into a variety of pasta types, from delicate ravioli to hearty pappardelle. Homemade pasta not only tastes better, but it also brings a sense of accomplishment, and the fresh texture is incomparable.
In this guide, we’ll walk you through the basics of making fresh pasta from scratch, share tips for kneading and shaping the dough, and suggest perfect sauce pairings to elevate your homemade creation.
The Basics: Pasta Dough Ingredients
Before you start kneading and rolling, you’ll need to gather your ingredients. For a basic homemade pasta dough, you’ll need:
Ingredients:
- 2 cups all-purpose flour (you can substitute with “00” flour for a finer texture)
- 2 large eggs (room temperature)
- 1 tablespoon olive oil (optional, but adds richness)
- ½ teaspoon salt
- Water (as needed)
Instructions: Making the Dough
- Form the Dough:
- On a clean countertop or in a large bowl, create a mound of flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt.
- Using a fork, gently whisk the eggs, slowly incorporating the flour from the sides of the well as you go. As the mixture begins to come together, use your hands to continue mixing until a shaggy dough forms.
- Knead the Dough:
- Once the dough has come together, begin kneading it by folding it over and pressing it down with the palms of your hands. Continue kneading for about 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch.
- If the dough feels too dry, add a little water, a teaspoon at a time. If it’s too sticky, sprinkle a small amount of flour.
- Rest the Dough:
- Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes. Resting allows the gluten to relax, which makes rolling out the dough easier.
Rolling and Shaping Pasta
Once your dough has rested, it’s time to roll and shape it. You can roll the dough out by hand or with a pasta machine, depending on your preference.
Rolling by Hand (Traditional Method)
- Divide the Dough:
- Cut your dough into 4 equal pieces. Work with one piece at a time and keep the others wrapped to prevent them from drying out.
- Roll Out the Dough:
- Using a rolling pin, start rolling the dough on a lightly floured surface. Roll from the center outward, rotating the dough frequently to keep the shape even. Roll the dough as thin as possible, aiming for about 1/16-inch thickness. This process may take some time, so be patient!
- Shape the Pasta:
- Once the dough is thin enough, it’s time to cut it into the desired pasta shape. You can use a sharp knife or pizza cutter to create different shapes. Here’s how to shape a few classic types:
- Fettuccine: Simply roll the dough into a loose log, then cut it into strips about ¼ inch wide. Unravel the strips and dust them with a little flour to keep them from sticking together.
- Pappardelle: For wider pasta, cut the dough into ½-inch strips for pappardelle. These broad ribbons work perfectly with hearty sauces.
- Ravioli: Roll out two sheets of dough, then spoon small mounds of your filling (like ricotta and spinach or meat) onto one sheet, spaced about 1-2 inches apart. Brush the edges with water, then place the second sheet of dough on top. Press around the edges of each filling to seal, and cut into squares or circles.
Rolling with a Pasta Machine
If you have a pasta machine, the process becomes quicker and more uniform.
- Flatten the Dough:
- After resting, cut the dough into smaller pieces, and flatten each piece with your hands or a rolling pin until it’s small enough to fit through the widest setting of your pasta machine.
- Pass Through the Machine:
- Set your machine to its widest setting and feed the dough through. Fold the dough over onto itself and pass it through again. Repeat this 3-4 times until the dough becomes smooth and elastic.
- Narrow the Settings:
- Gradually decrease the width setting and pass the dough through each setting once, until the dough reaches the desired thinness (about 1/16-inch thick).
- Shape the Pasta:
- Once you have your long, thin sheets, you can either cut them into fettuccine, tagliatelle, or other shapes using the machine’s cutter attachment or simply by hand.
Sauce Pairings for Homemade Pasta
Now that you’ve made your fresh pasta, it’s time to pair it with the perfect sauce. The sauce should complement the pasta, enhancing its flavor without overpowering it. Below are some classic homemade pasta shapes with the best sauce pairings.
1. Fettuccine with Alfredo Sauce
Perfect for: Fettuccine is a broad, flat pasta, making it ideal for rich, creamy sauces.
Sauce Recipe: Classic Alfredo Sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- In a saucepan, melt butter over medium heat.
- Add the heavy cream and bring to a simmer. Cook for about 5 minutes, stirring frequently.
- Stir in the grated Parmesan cheese, then season with salt and pepper.
- Toss the cooked fettuccine in the sauce and serve immediately.
2. Pappardelle with Bolognese Sauce
Perfect for: Pappardelle’s wide ribbons are ideal for soaking up rich, meaty sauces.
Sauce Recipe: Bolognese Sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 lb ground beef (or a mix of pork and beef)
- 1/2 cup red wine
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup milk
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, and cook until softened.
- Add the ground meat and cook until browned.
- Pour in the wine and cook until it evaporates. Add the tomatoes, tomato paste, and milk. Stir to combine.
- Simmer the sauce on low for 1.5-2 hours, stirring occasionally, until thickened.
- Toss the pappardelle in the sauce and serve with Parmesan.
3. Ravioli with Brown Butter and Sage
Perfect for: Ravioli is often stuffed with cheese, meat, or vegetables, so a light sauce like brown butter and sage lets the filling shine.
Sauce Recipe: Brown Butter and Sage
- 1/2 cup unsalted butter
- A handful of fresh sage leaves
- Salt and pepper, to taste
Instructions:
- Melt the butter in a skillet over medium heat until it starts to foam and turn golden brown.
- Add the sage leaves and cook until crispy.
- Season with salt and pepper, then pour over the cooked ravioli.
4. Pesto with Fresh Linguine
Perfect for: Linguine’s thin, flat shape pairs perfectly with vibrant, aromatic pesto sauce.
Sauce Recipe: Classic Basil Pesto
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions:
- Combine basil, pine nuts, Parmesan, and garlic in a food processor. Pulse until finely chopped.
- With the processor running, drizzle in the olive oil and process until smooth.
- Season with salt and pepper, then toss the linguine in the pesto.
Tips for Success
- Flour Choice: While all-purpose flour works, “00” flour is often preferred for its fine texture, especially in pasta-making. It helps achieve a smoother dough.
- Resting Time: Don’t skip resting the dough. It’s essential for the gluten to relax, which will make rolling the dough easier and help achieve a tender texture.
- Work Quickly: Fresh pasta cooks very quickly, usually in 2-4 minutes. Be sure to keep an eye on the pot to avoid overcooking.
- Use Plenty of Salt: Salt your pasta water generously. It should taste like the sea! This is where much of the flavor for the pasta comes from.
Making fresh pasta at home is a rewarding culinary experience that brings a special touch to any meal. Whether you’re crafting delicate ravioli, broad pappardelle, or classic fettuccine, the key to success lies in the dough’s simplicity and the perfect sauce pairing. Once you’ve mastered the art of pasta-making, you’ll find that your kitchen becomes a true Italian trattoria. So, grab your rolling pin (or pasta machine) and get cooking!
