Few things compare to the simple joy of fresh, homemade pasta. Whether tossed in a classic marinara, a rich Alfredo, or a simple garlic and olive oil sauce, homemade pasta transforms an ordinary meal into a culinary masterpiece.
The texture is tender yet slightly chewy, the flavour is rich, and the experience of making it by hand is deeply satisfying. Unlike store-bought dried pasta, fresh pasta absorbs sauce beautifully, has a more delicate bite, and can be customized with different flavours, colours, and shapes. Best of all, making pasta from scratch is easier than you think.
This guide will walk you through everything you need to know—from selecting the right ingredients to kneading, rolling, cutting, and cooking your pasta to perfection.
What makes fresh pasta so irresistible?
Superior Texture – Homemade pasta is silky, tender, and has a pleasant bite.
Freshness You Can Taste – No preservatives, just simple, wholesome ingredients.
Versatility – You can create endless variations by changing the flour, adding flavour, or shaping it differently.
Quick Cooking Time – Fresh pasta cooks in just 2-3 minutes compared to dried pasta’s 10-12 minutes.
On a clean surface (or in a large bowl), mound the flour and make a well in the centre. Add eggs & salt: Crack the eggs into the well and sprinkle with salt. Add olive oil if using. Using a fork, gently whisk the eggs, gradually pulling in the flour from the edges.
Once it becomes thick and sticky, use your hands to bring everything together into a shaggy dough. If the dough is too dry, add water 1 teaspoon at a time. If too sticky, sprinkle with a little extra flour. Turn onto a floured surface and knead for 8-10 minutes.
Use the heel of your hand to push the dough away, then fold it back and rotate slightly. The dough should become smooth, elastic, and slightly firm—not sticky. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes (this allows gluten to relax for easier rolling).
When you press your finger into the dough, it should slowly bounce back. Divide the dough into 2-4 smaller portions for easier handling. By Hand: Roll out with a rolling pin, keeping it as even as possible and dusting lightly with flour as needed. Aim for 1-2mm thickness.
With a Pasta Machine: Flatten the dough slightly and dust it with flour. Start at the widest setting and pass the dough through. Fold the dough in half and repeat 2-3 times to strengthen it. Gradually decrease the roller setting until you reach the desired thickness.
If the dough is too elastic and keeps shrinking back, let it rest for 5 minutes before rolling again. Once your dough is rolled out, it’s time to shape your pasta.
For Long Pasta:
Fettuccine/Tagliatelle: Roll the sheet into a loose cylinder and slice into ¼-inch strips.
Pappardelle: Cut into ¾-inch ribbons for hearty sauces.
Linguine: Use a pasta cutter for thin, delicate strands.
For Stuffed Pasta:
Ravioli: Cut into squares, add the filling, and seal with a fork.
Tortellini: Cut into circles, add filling, fold into a half-moon, then bring the edges together.
For Short Pasta (Hand-Shaped):
Orecchiette: Press small dough pieces with your thumb to form “little ears.”
Gnocchi: Roll into ropes, cut into bite-sized pieces, and press with a fork for texture.
Lightly dust your cut pasta with flour or semolina to prevent sticking.
Cooking Fresh Pasta; Bring a large pot of salted water to a rolling boil. Salt generously! Fresh pasta absorbs water quickly, and salt enhances flavour. Drop in fresh pasta and stir immediately to prevent sticking.
Cook for 2-3 minutes (fresh pasta cooks much faster than dried pasta!). Drain and toss with your favourite sauce immediately. Save ½ cup of pasta water—it helps thicken sauces and makes them cling better.
Pro Tips for the Best Pasta;
Use “00” flour for the smoothest dough.
Don’t skip the resting stage—it makes rolling easier.
If rolling by hand, rotate the dough frequently for even thickness.
Use semolina flour for dusting to prevent pasta from sticking.
Cook in well-salted water—it should taste like the sea!
Common Pasta-Making Issues & Fixes
Problem: The dough is too dry.
Solution: Add a teaspoon of water at a time while kneading.
Problem: The dough is too sticky.
Solution: Sprinkle with more flour while kneading.
Problem: Pasta sticks together after cutting.
Solution: Dust with semolina and separate strands gently.
Problem: Pasta is tough and chewy.
Solution: Knead longer to develop elasticity.
Make-Ahead & Storage Tips
Short-Term Storage: Refrigerate fresh pasta in an airtight container for up to 2 days.
Freezing Fresh Pasta: Lay cut pasta on a baking sheet in a single layer and freeze for 1 hour.
Transfer to a sealed bag and freeze for up to 2 months. Cook straight from frozen (no need to thaw).
Flavor Variations & Customizations;
Spinach Pasta: Blend spinach into the dough for a vibrant green colour.
Cheese-Stuffed Ravioli: Use ricotta, Parmesan, and herbs for a creamy filling.
Spicy Chili Pasta: Add chilli flakes for a kick.
You now have everything you need to make fresh, homemade pasta like a pro. Whether you’re crafting silky fettuccine, delicate ravioli, or rustic orecchiette, the process is as rewarding as the meal itself.
Quick Overview
Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 2-3 minutes
Total Time: ~1 hour
Servings: 4
Ingredients;
- 2 cups (250g) all-purpose flour or “00” flour (for a silkier texture)
- 2 large eggs (room temperature)
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional, for a softer dough)
- 1-2 tablespoons water (if needed, to adjust dough consistency)
