Homemade Pasta

I love making fresh homemade pasta. It’s super satisfying, fairly simple, and the end result is insanely delicious. Making fresh pasta has never been something I would consider difficult, and if that’s a concern for you, I’d love to try to convince you otherwise. When you’re making homemade pasta, you can go slowly, take your time, and make adjustments as needed. There isn’t any part of the process where you can totally screw things up. It’s just a matter of mixing eggs and flour together and then shaping it. The shape I chose to go with here is tagliatelle, but you can choose any shape you like—go thick with some pappardelle or a thin spaghetti, or any hand-rolled shapes you prefer. The choice of shape is yours!

The thing I like about making fresh pasta is that it’s a fairly monotonous task. I’m not making it because I need to quickly get dinner on the table (though it is good for that when you have some stashed in the freezer). When I make fresh pasta, I do it because I enjoy the process. I set aside time to mix, knead, roll, and cut. It’s a highly enjoyable kitchen task, one I would honestly do every day if I had the time. Make an evening or afternoon out of it, and just enjoy yourself and the whole process. And then you get to enjoy a ton of delicious pasta later. It’s a win-win-win.

This recipe makes enough pasta for about 2-3 servings. The general rule of thumb is 1 egg per serving, and for every egg, you’ll use 100g of flour. However, if you’re only eating pasta (no sides) and you’re hungry, I would say aim closer to 1.5 eggs per serving. And, like most things that take a long time in the kitchen, make extra! Double or triple this recipe and then freeze what you’re not planning on eating right away. It takes just minutes to cook the frozen pasta, so dinner can be moments away. You’ll be happy you made extra.

Jump to Recipe

The thing I like about making fresh pasta is that it’s a fairly monotonous task. I’m not making it because I need to quickly get dinner on the table (though it is good for that when you have some stashed in the freezer). When I make fresh pasta, I do it because I enjoy the process.

A little history about fresh pasta

While the exact origins of fresh pasta are a bit unknown, it is believed that pasta-making techniques were developed independently in various cultures around the world. In Italy, fresh pasta has been made for centuries, with records dating back to the 14th century. And those pasta making techniques were originally brought to Italy from China by Marco Polo in the 13th century.

Initially, pasta was made by hand using simple ingredients such as flour, water, and sometimes eggs. The dough was kneaded, rolled out, and cut into various shapes. Fresh pasta was a staple in Italian cuisine, especially in regions like Emilia-Romagna and Tuscany, where it was often served with rich sauces or in soups.

With the invention of the pasta machine in the 17th century, pasta production became more efficient, and fresh pasta became more widely available. Over time, different shapes and varieties of fresh pasta were developed, each with its own unique texture and flavor.

While dried pasta is more commonly found in stores, fresh pasta is still made by hand in many homes and restaurants, keeping alive the tradition of this ancient culinary art.

What ingredients do I need to make homemade pasta?

What we’re making here is egg pasta, also known as fresh pasta or pasta all’uovo. It’s a type of pasta made with flour and eggs. The dough is mixed and kneaded, then rolled out into thin sheets before being cut into various shapes, such as fettuccine, tagliatelle, or even lasagna sheets. Egg pasta is often considered richer and more flavorful than pasta made without eggs, and it has a slightly different texture. So, the ingredients we need to make homemade fresh pasta are eggs and flour. Simple.

Eggs

I used large eggs, chicken eggs to be clear, for a total of 3 eggs and 1 yolk for the full recipe. You can also use extra large eggs. You really don’t need to be too specific since you can always add in a touch or water or a bit more flour if your pasta dough seems too wet or too dry.

What Flour to use for homemade pasta?

I used 00 for this recipe, but you can certainly use all purpose flour. I’ll tyically use whichever one I have available.

00 Flour
00 flour, often labeled “doppio zero” in Italian, is a finely ground flour that is highly refined and low in gluten. It is commonly used in Italian cooking, especially in making pasta, pizza dough, and pastries. The fine texture of 00 flour results in a smooth and elastic dough, making it ideal for producing light and airy baked goods. Its low gluten content also helps create a tender and delicate texture in pasta and pastries.

All-Purpose Flour
All-purpose flour is a versatile type of flour that is commonly used in cooking and baking. It is made from a blend of high- and low-protein wheat, which gives it a moderate gluten content. This makes all-purpose flour suitable for a wide range of recipes, including bread, cakes, cookies, and pastries. It is the go-to flour for many home bakers and is readily available in most grocery stores.

My homemade pasta dough is too wet, or too dry. What do I do?

If your dough seems too wet, or too dry, you can adjust it by adding in a sprinkle of flour, or a spoonful of water. Make small adjustments a little at a time till you get the right texture. It shouldn’t take much. You want the dough to be pretty firm, but not so firm that you can’t knead or roll it out. And, on the opposite end of the spectrum, you don’t want your dough sticking to everything. It should form a nice solid, but malleable ball.

What pasta maker am I using?

I use an Atlas pasta machine. It’s a manual pasta roller that comes with attachments to cut fettuccine and tagliolini. I’ve had this since I was a little kid. They are wonderful and I expect it to last for my lifetime and then some. So if you’re planning on making lots of homemade pasta it’s a very worthwhile purchase.

You can also certainly just use a rolling pin (or wine bottle) and a knife to shape and cut the dough. When I was a kid I would use a pizza cutter, safer for little Rachel. You get the idea.

What are the various types of fresh pasta dough?

Each type of fresh pasta dough has its own characteristics and uses. A few of the most common types include:

Egg pasta dough
What we’re making here. It is made with a combination of flour and eggs, this dough is rich and flavorful, with a tender texture. It is commonly used for making tagliatelle, fettuccine, and other ribbon-shaped pasta.

Eggless pasta dough
Also known as water-based pasta dough, this dough is made with just flour and water. Very simple in flavor and texture compared to egg pasta dough and is often used for making shapes like orecchiette and cavatelli.

Semolina pasta dough
Made with semolina flour and water, this dough is firmer and more elastic than regular pasta dough. It is commonly used for making shapes that require a firmer texture, such as gnocchi and orecchiette.

What are some of the fresh pasta shapes I can make with this dough?

Here are a few of the more popular shapes you can make with this dough, but there are certainly lots, and lots of others.

Tagliatelle
What I made here. Long, flat ribbons of pasta, similar to fettuccine but slightly narrower.

Pappardelle
Wide, flat pasta noodles, similar to fettuccine but broader.

Ravioli
Square or round parcels of pasta dough filled with a variety of ingredients such as cheese, meat, or vegetables.

Agnolotti
Agnolotti are similar to ravioli but are usually smaller and have a distinctive shape, with the edges often crimped to seal the filling inside.

Tortellini
Small, ring-shaped pasta stuffed with meat, cheese, or other fillings.

Lasagna
Large, flat sheets of pasta used to layer with sauce and cheese in a baked dish.

Garganelli
Garganelli are a type of pasta from Emilia-Romagna, a region in northern Italy. They are tube-shaped, similar to penne, but are made by rolling squares of pasta dough diagonally around a wooden stick or tool called a “pettine” or comb.

How can I store my homemade pasta? Can I freeze my homemade pasta?

I think freezing is the best way to store homemade pasta. Unless you are planning on eating it all that day, I would suggest freezing it. Fresh pasta typically lasts for about 2-3 days in the refrigerator when stored properly. It is best to store fresh pasta in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out. It is also a good idea to sprinkle a little flour on the pasta to prevent it from sticking together.

Fresh pasta can be stored in the freezer for longer-term storage. It can last for up to 8-12 months in the freezer if properly stored. To freeze fresh pasta, first, let it dry for about 15-30 minutes to prevent sticking. Then, you can either freeze it in a single layer on a baking sheet and transfer it to a freezer-safe bag once frozen, or you can portion it into nests or coils and freeze them on a baking sheet before transferring them to a bag. When ready to use, cook the frozen pasta directly from frozen, adding a few extra minutes to the cooking time.

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The Video

@mosthungry FRESH PASTA #pasta #recipe #freshpasta ♬ original sound – Rachel Lerro

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