Italian homemade pasta is one of those kitchen traditions that never loses its charm. With just flour and eggs, you can prepare a dough that feels alive under your hands and transforms into endless shapes, from silky tagliatelle to rustic pappardelle and delicate ravioli.
It’s a simple process, yet it carries all the warmth of Italian family cooking, the kind that turns an ordinary afternoon into something special.
In this guide, I’ll show you exactly how to make homemade pasta from scratch using the method I rely on for many of the fresh pasta recipes on my blog.
Over time, I’ve tested different flour combinations and techniques, and this dough is the one that always gives the best results: smooth, elastic, easy to roll, and perfect for achieving that authentic al dente bite. The classic Italian ratio of one egg per 100 grams of flour remains incredibly reliable, especially when paired with a mix of “00” flour and semolina.
What you’ll find here is a clear, dependable homemade pasta dough recipe, with practical tips that make the dough easier to knead, shape, and work with. As you get familiar with the texture and movement, making fresh pasta becomes a relaxing routine and gives you the freedom to create many traditional Italian dishes entirely from scratch.
If you’re ready to start, gather your ingredients and make your first batch of Italian homemade pasta.
Now we are going to show you how making homemade pasta is really easy, what are the tricks to keep it from drying out, which is the best way to roll out the pasta dough and much more!
Jump to:
Ingredients
Prep Time: 1 Hour | Cook Time: 3-5 Min | Servings: 6
- 200 g (1 ⅔ cups) “00” flour
- 200 g (1 ¼ cups) semolina flour
- 4 medium eggs of about 65-70 g (2.3-2.5 oz) each - fresh homemade pasta usually wants 1 egg x 100 g of flour
Kitchen Tools and Equipment
You can knead the dough by hand, as shown in this Italian homemade pasta recipe, or use a stand mixer like the KitchenAid to save time and effort. Fresh pasta dough needs energy and proper handling, and a mixer can make the process easier. If you use a stand mixer, choose the spiral dough hook, which is ideal for pasta, pizza, and other heavy doughs. It works best on low and medium speed.
To roll the dough, I rely on the Imperia pasta maker, one of the most popular manual pasta machines in Italy. It comes with a wood-grip handle for traditional hand-cranking and a two-speed motor attachment if you prefer an electric assist.
If you already use a KitchenAid stand mixer, you can also choose the KitchenAid pasta attachment. The 3-in-1 set includes a pasta roller, a tagliolini cutter, and a tagliatelle cutter, making it easy to prepare and shape fresh pasta at home.
Instructions
Make the Pasta Dough (by Hand)
For this Italian homemade pasta recipe, I use a mix of 50% flour "00" and 50% semola flour. It gives the dough the perfect balance of elasticity and bite, both during kneading and cooking. Here’s how to prepare the dough by hand
Step 1) - Place the flours on your work surface and shape them into a mound. Use your hands to create a well in the center.
Crack the eggs into a separate bowl, then pour them into the well.
TIP: If this is your first time making fresh pasta, working in a bowl may be easier.
Step 2) - Start mixing the eggs with the flour using your fingertips, pulling in a little flour at a time until everything comes together. Gather the dough and transfer it to the table if you started in a bowl. Knead by hand for about 10 minutes.
TIP: If the dough feels too soft or sticky, add a little flour. If it feels dry or stiff, add a few drops of water. This step requires some effort, but proper kneading is essential for a dough that cooks firm and al dente.
Step 3) - Form the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for about 30 minutes.
Make the Pasta Dough (with a Stand Mixer)
Instead of kneading by hand, you can prepare your homemade pasta dough using a stand mixer such as a KitchenAid. It saves time and helps work the dough with consistent energy.
Step 1) - Add the flours to the stand mixer bowl, then add the eggs. Use the flat paddle attachment and mix on speed 2 for about 30 seconds, just until the dough starts to form.
Step 2) - Switch to the dough hook and knead on speed 2 for 5 to 6 minutes, until the dough becomes smooth and forms a single ball.
Remove it from the mixer, knead briefly by hand for about 1 minute, then wrap it in plastic wrap. Let the dough rest at room temperature for about 30 minutes before rolling.
Roll Out the Pasta Dough with a Pasta Maker
Step 1) - Clamp your pasta machine securely to a clean work surface. I use the Imperia pasta maker, one of the most classic pasta machines in Italy. It includes a wooden handle for manual rolling and a two-speed motor attachment if you prefer an electric option.
Lightly dust the surface with the semolina flour. Take a piece of dough about the size of a tennis ball and flatten it with your palms. Keep the remaining dough wrapped to prevent drying.
Step 2) - Pass the dough through the widest setting of your pasta machine. Dust with semolina as needed if it becomes sticky.
Step 6) - Fold the pasta dough in half and then again in half.
Step 4) - Run the dough again through the widest setting. Repeat the roll–fold–roll process 3 or 4 times, until the dough becomes smooth and elastic. This step helps develop the gluten and improves the final texture.
Make the Pasta Sheets (for Lasagna and Stuffed Pasta)
Step 5) - Now you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest. I have noticed that the second-last setting is ideal as a thickness for homemade pasta (about 1 millimeter).
If the sheet becomes too long to handle comfortably, simply cut it in half before continuing.
Lightly dust the pasta sheet with semolina as you roll, and flip it occasionally to prevent sticking. Once each sheet reaches the right thickness, lay it on a floured surface or clean kitchen towel and keep it covered so it stays soft while you prepare the rest of the dough.
Traditional Italian Recipes Made with Homemade Pasta Sheets You May Enjoy:
- Lasagne alla Bolognese
- Neapolitan Lasagna
- Meat Ravioli Recipe
- Italian Pumpkin Ravioli
- Tortellini Recipe
Make the Tagliatelle and Fettuccine
Roll out the dough to a thickness of about 1 millimeter. On an Imperia pasta machine this corresponds to the second-to-last setting. Lightly flour the pasta sheet, then feed it through the tagliatelle or fettuccine cutter of your pasta machine to create even, long ribbons of fresh egg pasta.
NOTE: Many people wonder what the real difference is between tagliatelle and fettuccine. In practice, the two shapes are almost identical. The only distinction is the width of the pasta strips, although measurements can vary depending on the region. Generally, fettuccine are slightly narrower, ranging from 3 to 5 millimeters, while tagliatelle are wider, usually between 6 and 10 millimeters. The dough and the method for making both are exactly the same.
Try These Pasta Recipes Using Tagliatelle and Fettuccine
- Tagliatelle alla Bolognese
- Creamy Pumpkin Tagliatelle with Sausage and Mushrooms
- Fettuccine alla Papalina
Make the Tagliolini
Tagliolini are the thinnest of the classic long egg pasta shapes. They are delicate, elegant, and perfect for light sauces. Roll the dough to about 1 millimeter thick, flour the sheet well, and run it through the tagliolini cutter of your pasta machine. Tagliolini usually measure between 1 and 2 millimeters in width.
Make the Pappardelle
Pappardelle are the widest long pasta you can make at home, traditionally cut by hand. They measure more than 1 centimeter in width, which gives them a beautiful rustic look and makes them perfect for hearty sauces.
To make them, roll the dough to about 1 millimeter thick, then loosely roll the sheet into a log. Using a long, sharp knife, slice it into even strips. With this same method you can also hand-cut tagliatelle or fettuccine simply by adjusting the width of the slices.
Pasta Strip Width Guide
- Tagliolini: 1–2 mm
- Fettuccine: 3–5 mm
- Tagliatelle: 6–10 mm
- Pappardelle: 1–3 cm
More Fresh Egg Pasta Shapes
If you want to explore even more traditional Italian pasta shapes, here are a few delicious options you can easily make using the same dough. Each shape has its own character and works beautifully with different sauces. Below you’ll find some of our homemade pasta recipes you can try next.
- MALTAGLIATI: Rustic, irregularly shaped squares or diamonds traditionally made from leftover pasta sheets. Light, thin, and perfect for soups, bean stews, or simple tomato sauces.
- FARFALLE: Also known as “bow-tie pasta,” farfalle are made by cutting small rectangles of dough and pinching them in the center. Their shape holds creamy and delicate sauces especially well.
- GARGANELLI: Tube-shaped pasta from Emilia Romagna, formed by rolling small squares of dough over a ridged board. They have a wonderful texture that captures meat sauces, cream sauces, and vegetable ragùs.
- SPAGHETTI ALLA CHITARRA: Thick, square-shaped spaghetti made using the traditional Abruzzese “chitarra,” a wooden frame strung with steel wires. They pair wonderfully with hearty ragù or rich tomato sauces.
Storage
Refrigerator
Let the fresh pasta dry slightly, either on a pasta drying rack or shaped into loose nests and placed on a tray. If you’re not cooking it right away, store it in the refrigerator for 1 to 2 days at most.
Freezing
Italian homemade pasta freezes very well in any shape. For long pasta such as tagliatelle, form small nests and place them on a tray lined with parchment paper, leaving about 1 inch of space between each one. Freeze for 1 to 2 hours, until firm, then transfer the nests to a freezer bag and seal. Fresh pasta keeps well in the freezer for up to 1 month.
When you’re ready to cook it, do not thaw the pasta. Drop it frozen into plenty of salted boiling water, stirring often. It usually takes about 5 to 6 minutes to cook.
This method works for all fresh egg pasta shapes, including lasagna sheets (freeze them stacked with parchment between each sheet), tagliatelle, tagliolini, farfalle, maltagliati, garganelli, and filled pasta such as ravioli or tortellini.
Italian Homemade Pasta - FAQs
Yes, you can. Fresh pasta without eggs is common in many Italian regions, especially in the south. Instead of eggs, the dough is made with semolina flour (durum wheat) and water. It’s firmer, more elastic, and perfect for shapes like orecchiette, cavatelli, strozzapreti, trofie, or busiate. For egg pasta shapes such as tagliatelle or lasagna, the traditional version always includes eggs.
For traditional Italian egg pasta, the best combination is a mix of “00” flour and durum wheat semolina. “00” flour gives softness and elasticity, while semolina adds strength, bite, and that perfect al dente texture. You can use only “00” flour if you prefer a silkier dough, but the 50/50 blend gives the most balanced result.
No. Fresh egg pasta dough is traditionally made without salt. The pasta absorbs seasoning from the salted cooking water and from the sauce, so adding salt to the dough isn’t necessary and can actually affect the texture.
The dough and the method are identical. The only difference is the width of the pasta strips: fettuccine are narrower (3–5 mm), while tagliatelle are wider (6–10 mm). Both shapes can be made with the same rolling and cutting technique.
For most Italian egg pasta shapes, the ideal thickness is about 1 millimeter. On many pasta machines, this corresponds to the second-to-last setting. This thickness works for tagliatelle, ravioli, lasagna, tagliolini, pappardelle, and many other shapes.
Fresh pasta lasts 1 to 2 days in the refrigerator if stored properly and lightly dried first. Beyond that, it starts to darken and lose its texture.
Absolutely. Fresh egg pasta freezes very well. Shape the pasta, freeze it for 1–2 hours on a tray, then transfer it to a freezer bag. It keeps for about 1 month. Cook it from frozen, without thawing.
Yes. Fresh egg pasta usually cooks in 3–6 minutes, depending on the shape and thickness. Filled pasta like ravioli may take a bit longer.
Recipe Card
How to Make Italian Homemade Pasta
Ingredients
- 200 g "00" flour - 1 ⅔ cups
- 200 g semolina flour - 1 ¼ cups
- 4 medium eggs of about 65-70 g (2.3-2.5 oz) each - fresh homemade pasta usually wants 1 medium egg x 100 g of flour
Instructions
Make the Pasta Dough (by Hand)
- Place the flours on your work surface and shape them into a mound. Use your hands to create a well in the center.
- Crack the eggs into a separate bowl, then pour them into the well. TIP: If this is your first time making fresh pasta, working in a bowl may be easier.
- Start mixing the eggs with the flour using your fingertips, pulling in a little flour at a time until everything comes together. Gather the dough and transfer it to the table if you started in a bowl. Knead by hand for about 10 minutes.TIP: If the dough feels too soft or sticky, add a little flour. If it feels dry or stiff, add a few drops of water. This step requires some effort, but proper kneading is essential for a dough that cooks firm and al dente.
- Form the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for about 30 minutes.
Make the Pasta Dough (with a Stand Mixer)
- Add the flours to the stand mixer bowl, then add the eggs. Use the flat paddle attachment and mix on speed 2 for about 30 seconds, just until the dough starts to form.
- Switch to the dough hook and knead on speed 2 for 5 to 6 minutes, until the dough becomes smooth and forms a single ball.
- Remove it from the mixer, knead briefly by hand for about 1 minute, then wrap it in plastic wrap. Let the dough rest at room temperature for about 30 minutes before rolling.
Roll Out the Pasta Dough with a Pasta Maker
- Clamp your pasta machine securely to a clean work surface. Lightly dust the surface with the semolina flour. Take a piece of dough about the size of a tennis ball and flatten it with your palms. Keep the remaining dough wrapped to prevent drying.
- Pass the dough through the widest setting of your pasta machine. Dust with semolina as needed if it becomes sticky.
- Fold the pasta dough in half and then again in half.
- Run the dough again through the widest setting. Repeat the roll–fold–roll process 3 or 4 times, until the dough becomes smooth and elastic. This step helps develop the gluten and improves the final texture.
Make the Pasta Sheets (for Lasagna and Stuffed Pasta)
- Now you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest. I have noticed that the second-last setting is ideal as a thickness for homemade pasta (about 1 millimeter).
- If the sheet becomes too long to handle comfortably, simply cut it in half before continuing.
- Lightly dust the pasta sheet with semolina as you roll, and flip it occasionally to prevent sticking. Once each sheet reaches the right thickness, lay it on a floured surface or clean kitchen towel and keep it covered so it stays soft while you prepare the rest of the dough.
Make the Tagliatelle and Fettuccine
- Roll out the dough to a thickness of about 1 millimeter. On an Imperia pasta machine this corresponds to the second-to-last setting. Lightly flour the pasta sheet, then feed it through the tagliatelle or fettuccine cutter of your pasta machine to create even, long ribbons of fresh egg pasta.
Make the Tagliolini
- Tagliolini are the thinnest of the classic long egg pasta shapes. They are delicate, elegant, and perfect for light sauces. Roll the dough to about 1 millimeter thick, flour the sheet well, and run it through the tagliolini cutter of your pasta machine. Tagliolini usually measure between 1 and 2 millimeters in width.
Make the Pappardelle
- Roll the dough to about 1 millimeter thick, then loosely roll the sheet into a log. Using a long, sharp knife, slice it into even strips. With this same method you can also hand-cut tagliatelle or fettuccine simply by adjusting the width of the slices.
Hal says
Hi
is there a variation of the recipe to make the pasta whole wheat , wholemeal , or a combination of semolina and wholeweat?
Thank you
Barbara Felicità Lucchini says
Hi Hal! I usually make my fresh pasta with half semolina flour and half ‘00’ flour — it gives the perfect balance between texture and elasticity. You can replace part of the ‘00’ flour with whole wheat if you like a slightly nuttier flavor and a more rustic texture. Just keep in mind that whole wheat flour absorbs more liquid, so you may need to add a little more egg or water to get the right consistency.
We don’t have a full whole wheat pasta recipe yet, but that’s a great idea for a future one! Thank you for the suggestion!
Bruce Angelo Ruberti says
You indicate bread hook but picture is paddle on the kitchenaid
What is the choice?
Thanks,
Love your site and emails.
Bruce
Barbara Felicità Lucchini says
Hi Bruce, thank you so much for your kind words and for catching that! You’re absolutely right — the dough should be kneaded with the dough hook after mixing with the paddle. I’ve updated the text and added a photo to make it clearer. So glad you’re enjoying the site and the emails!
Elisabetta says
I have made this pasta recipe twice for making lasagna. The first time, I did not put the finished sheets in boiling water as I was assembling the lasagna right away. It came out perfect. The second time I decided to do as you suggest by putting them in the hot water. The finished lasagna noodles were a bit overcooked. Instead of having defined layers, it was all cooked together. Is it really necessary to boil the pasta for 1 minute if there is enough liquid in the sauce to cook them while baking the lasagna?
Barbara Felicità Lucchini says
Ciao Elisabetta! You can absolutely skip boiling the fresh pasta sheets if your lasagna has enough moisture from the sauce/bechamel. Fresh pasta is more delicate than dried, and since it absorbs liquid while baking, pre-boiling can sometimes make it too soft. If your first attempt came out perfect without boiling, I’d suggest continuing that method. The brief dip in hot water is typically recommended to slightly soften the pasta and remove excess flour, but it’s not strictly necessary if your lasagna turns out well without it. It’s all about personal preference and the balance of liquid in your recipe!
Barbara Felicità Lucchini says
Measuring in cups is so inaccurate that sometimes I really have a hard time. However, to get these amounts, I weighed 1 cup of flour with a kitchen scale and it is 150 grams, then I weighed 1/3 cup of flour and it is 50 grams. If the cup of flour is not full, there may be 10 to 20 grams missing, but the only thing that is certain is that 200 grams is 200 grams and that is the correct amount.
Roy Dehne says
Amen! you are the first woman I heard of to have recognized this. It's your observation plus the inherent differences between the American and European definition of a "cup". My hat if off to your logic.
Mary Kaye says
Hi,
My pasta always seems to be stretchy. When I put it through the machine I can pull on it if that makes sense. Trying to give you an idea of the texture. What am I doing wrong?
Barbara says
Homemade pasta doesn't have to be perfect, just good. If your tagliatelle are not straight or all the same size, so be it! The important thing is that they taste good! Your guests won't even notice the imperfect tagliatelle because they'll be thrilled to be eating the best homemade pasta of their lives! They will know that you used the best ingredients and made them with love. That's what counts! Short tagliatelle? Long? Crooked? Broken? In Rome, they'd say "'sti cazzi!" (the task is yours to look up the meaning of this crass Romanesque idiom ;-D).
PS: Steps 6 and 7 are IMPERATIVE to keep the dough from breaking or tearing. Step 9 is ESSENTIAL for making almost...perfect tagliatelle! Ciao David!
Keladria says
What if the only non-all-purpose flour I have is 00 fine? Should I just use 100% 00 fine instead of the 1/2 and 1/2?
Barbara says
Hi Keladria,
Sure try it. The only problem you can have is that your pasta is too soft and can break during cooking.
Let us know how it comes out! 😉
Vinnie Testa says
you can mix in some bread flour or regular all-purpose in place of the Semolina.
Cara Greco says
Do you recommend making all of the flat sheets first, then cut all sheets at once? Or make a flat sheet and immediately cut that sheet before moving on to the next ball of dough?
Barbara says
Roll out one ball of dough at a time, make the flat sheet then immediately make the type of pasta you prefer and put the fresh homemade pasta to dry out. Keep the dough that remains wrapped in cling film so that it does not dry on the surface. Detach a piece of pasta dough, another little ball, and go on to make more pasta.
Randy Lee says
If you do not let the sheet dry a bit, the cutters may not give you a clean cut.
Supriya Kutty says
Yes, I am so happy to come across this post as my homemade pasta turned out to be very perfect I went by your steps. You have really explained everything so well thank you so much for sharing this article!
Carol says
Hi. So excited about making fresh homemade pasta but as a newbie I was wondering if I can use a 50% combo of Anna Tipo 00 flour and Caputo Semola di grano duro? Didn't know if those were the same ingredients you have in your recipe. Thanks.
Barbara says
Hi Carol!
Yes sure they are perfect!
Laura says
I found my Mom's old Imperia machine in a box in the basement of my parent's house when I was helping clean things up after she passed away. She bought it 40+ years ago in the days before online shopping and website! As a kid I fondly remember her being an adventurous cook, making pasta and stringing it up around the kitchen. It was a treat to help her out and to eat the fresh pasta! I have been using the machine and recipes from this website with great results. It brings back good memories and I feel closer to my Mom. Plus the pasta is tasty! Thanks 🙂
Ann says
Thank You for sharing your beautiful story. My memories are simular with my grandmother. Keep enjoying the Imperia machine.
Pamela says
Thanks so much!!!
Pamela says
Hi there, was wondering whether you keep folding the pasta into half (and half again) when you roll through the smaller settings on a pasta machine, or only at the beginning few rolls (at the largest setting)
Barbara says
Hi Pamela,
No, do it only at the beginning, through the widest setting of the pasta machine for 3/4 times. Then roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest (read step 7 and 8).
Vivian says
How long should it be left to dry once you cut the shape, if you are going to cook it right away?
Barbara says
Hi Vivian,
20/30 minutes, that's enough to cook right away
Deb says
Almost exactly how I've made my pasta for years. Thank you for the informative instructions. We still have the Imperia (manual) machine given to us as a wedding present 40+ years ago. One thing that has helped me in the past: add a small amount, maybe just a teaspoon, of olive oil to the dough. It helps the rolling out.
Today used a combination of 1/2 durum flour and 1/2 semolina flour, both in bags I purchased at King Arthur online. I have used the 00 flour in the past but the flavor & texture of this combo is great!!
Barbara says
Thanks Deb for your comment 😀
Joanne Hadlock says
Can you freeze the dough after kneading and allowing to resting and then do the actual rolling and cutting after the balls have thawed out?
Barbara says
Hi Joanne,
No, better not. Make the pasta in the shape you prefer and then freeze.
Julie says
Absolutely agree with everyone above. Great instructions and great detail. The only thing I found asking myself was whether the dough should go in the fridge or leave on bench to rest. I am a big fan of yours now
Barbara says
Hi Julie,
Thank you for your comment. Let it rest in the fridge 😉
John M says
Just made 3 batches for Christmas dinner tomorrow... cooked 1 “nest” just to see how it came out- and it was perfect!! Thanks for the great directions!!
Barbara Lucchini says
So happy! Marry Christmas!
daja evans says
SO much information, so clear, so concise. Grazie!
Barbara Lucchini says
Grazie a te Daja!
Mulan says
Hi, great recipe and explanation. Thanks.
John Hunter says
Great useful tips and recipes, was very helpful, many thanks!!
Barbara Lucchini says
Thank you John! 😀
Jayne says
I am impressed with the attention to detail.
The explanation of different aspects of Italian pasta making is informative.
Grazie!
Ciao x
Barbara Lucchini says
Grazie a te Jayne! Ciao 😀
Holly says
I appreciate your attention to detail-thank you so much! You make it easy for a newbie like me to make delicious homemade pasta!
Max says
Very well written and highly educational. I thank you.