Introduction
Making homemade pasta is one of the simplest and most delicious cooking projects you can try at home. The recipe is easy, with just a 2-ingredient dough, yet the results are as famous as any traditional Italian dish. In Emilia-Romagna, pasta-making is a tradition passed down through families, and the sfogline, women who roll the dough by hand using a rolling pin, are experts in this craft. While I’ve never taken one of the local courses there, the idea of learning how to make fresh pasta just like them is certainly thrilling.
The process of making pasta is simple, though a little demanding when it comes to kneading. I usually ask my husband to help out with the kneading for at least 10 minutes, which is important to get the perfect texture. When you finish, the dough should rest before rolling it out with a pasta machine or KitchenAid pasta maker attachment. The result is chewy noodles that are a treat for any meal, and the al dente bite is simply unbeatable.
I’ve tried making pasta together with my friend Jack in the kitchen, and it’s quickly become a favorite weekend activity. It’s not just about the food, but the fun of experimenting with the thickness and texture of the noodles. Whether you’re making it for the first time or the hundredth, the process feels simple, and the reward of sitting down to a big plate of delicious noodles always makes it worthwhile. This hands-on project not only brings joy but also connects you to an age-old tradition, offering a perfect balance of relaxing moments and tasty results.
Homemade Fresh Pasta Ingredients
To make a simple homemade pasta recipe, you only need 4 ingredients:
- flour
- eggs
- olive oil
- salt
I often use all-purpose flour, but you can also try a more specific flour, like the Caputo brand, which offers different types depending on the dish you’re making, such as the brown package for gnocchi and fresh pasta. The amount of eggs used depends on the amount of flour—typically, it’s 1 egg for every 100g of flour. Eggs are essential to add richness and moisture to the dough, helping it come together nicely. A small splash of olive oil also helps make the dough smoother and more pliable.
In the past, I used to think that only 00 flour or semolina flour would work for perfect pasta, but I learned that regular all-purpose flour actually produces chewy and bouncy noodles every time. Don’t forget to add a little salt both to the dough and the pasta water to bring out the best flavor. With these simple ingredients, you can easily create the perfect pasta dough that’s ready for rolling by hand or with a machine.
How to Make Pasta
Step-by-Step Guide to Making Homemade Pasta
Making pasta at home is not as difficult as it seems, and it’s incredibly satisfying to roll out your own fresh dough. Start by creating a mound of flour on a pastry board and form a well in the center (also called a fontana). Crack the eggs into the well and use a fork to gently whisk the eggs, incorporating the flour bit by bit. Be careful not to let the walls of the flour mound break, or the eggs might spill out!
Once it begins to come together, use your hands to start kneading the dough for about 10 minutes. If the dough feels too dry, just add a few drops of water and keep kneading until it forms a loose ball.
Once the dough is ready, wrap it in plastic wrap and let it rest for about 30 minutes at room temperature. This helps the dough relax and makes it easier to roll out later. After the dough has rested, cut it into pieces, wrap the unused portions to prevent them from drying out, and begin to flatten a piece using a rolling pin into an oval disk. If you’re using a pasta machine, set it to the widest setting and roll the dough through the rollers. If you don’t have a machine, just continue rolling it by hand.
As you continue rolling, you’ll need to fold the dough over itself and sprinkle it with a little more flour to prevent sticking. Adjust the gear on your pasta machine to change the width of the dough. Start with the widest setting (0 or 1) and gradually work your way to the tightest (8 or 9) setting, rolling the dough each time through the machine. This will help you get the perfect thickness. Once you’re happy with the thickness, you can cut the dough into tagliatelle or fettuccine using the cutter attachment.
After cutting the pasta, let it dry on a kitchen towel, sprinkled with some flour. Then, cook your fresh pasta in boiling salted water for about 2 minutes—it cooks much faster than dried pasta! Enjoy the fresh, homemade noodles, and don’t forget to serve them with your favorite sauce.
Serving Suggestions for Fresh Pasta
Once you’ve made your fresh pasta, you’ll want to make the most of it! The chewy and bouncy texture of homemade noodles, along with their rich flavor, make them a huge upgrade from regular dried pasta you get at the store. We usually serve them simply, with a classic marinara sauce, pesto, or homemade Alfredo sauce. A drizzle of olive oil and a sprinkle of vegan Parmesan or Parmesan cheese can make it even better.
Of course, fresh pasta also shines in larger pasta dishes. You can swap out dried pasta in any of these favorites: tagliatelle with asparagus and peas, spaghetti aglio e olio, fettuccine Alfredo, easy pesto pasta, roasted vegetable pasta, linguine with lemon and tomatoes, or even garlic herb mushroom pasta. These recipes really highlight the texture and flavor of homemade pasta!
Conclusion
Making homemade pasta is a rewarding and enjoyable process that brings a taste of tradition right into your kitchen. With just a few simple ingredients and a bit of effort, you can create fresh, chewy noodles that elevate any dish. Whether you’re a first-timer or a seasoned pasta maker, the fun of rolling out dough, experimenting with thickness, and enjoying the final result with your favorite sauce makes it all worthwhile. Plus, it’s a great way to connect with an age-old tradition while creating delicious meals to share with family and friends. So, grab your rolling pin, gather your ingredients, and get ready to enjoy the simple pleasure of homemade pasta!
