Making homemade pasta in Italy is an ancient art. From fresh pasta dough you get tagliolini or tagliatelle, ravioli or tortellini and lasagna.
It doesn't take long to make fresh homemade pasta recipe: 15-20 minutes for a nice smooth and elastic pasta dough, 30 minutes of rest, 15 minutes to roll out... in about 1 hour fresh homemade pasta is ready!
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!
Ingredients
- Prep Time: 1 H
- Servings: 4
- 200 g (1 ⅓ cups) of “00” soft wheat flour
- 200 g (1 ⅓ cups) of durum wheat flour (semolina flour)
- 4 eggs of at least 70 g (2,5 oz) each. Fresh homemade pasta usually wants 1 egg x 100 g (¾ cup) of flour
Kitchen Tools and Equipment
- You can choose to knead by hand (as in this recipe) to make fresh Italian homemade pasta, or you can use a stand mixer (we recommend kitchenaid stand mixer). This way you save time and effort, as a good fresh pasta must be processed for a long time and with a lot of energy.
- For a good result of fresh pasta you need to use the spiral dough hook. Ideal for pasta, pizza and other heavy dough. It is commonly used in first and second speed.
- We opted for the Imperia pasta maker machine to roll fresh pasta, maybe the most famous pasta maker machine in Italy. This kitchen tool is equipped with both a wood grip handle, to roll out the dough manually, and a two speed motor attachment.
- If you have opted for the kitchenaid stand mixer, you can use the pasta maker attachment for kitchenaid: 3 in 1 set that includes pasta sheet roller, tagliolini cutter and tagliatelle cutter.
Instructions
The Pasta Dough (by Hand)
To make this recipe we used a flour mixture made with 50% flour "00" and 50% durum wheat flour that we find perfect both for the dough and for the cooking. That said, let's show you how to make Italian homemade pasta by hand.
Step 1) - Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time we recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.
Step 2) - With the help of your fingers, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together. At this point, if you are using the bowl, remove the dough and place it on the table or try this non-slip mat that sticks to the table for kneading dough.
Now you have to knead and work it with your hands for about 10 minutes. Pay attention: if the dough is too soft and sticky, add flour; if it is too hard and with too much flour yet, add water. This is the hardest work but it's necessary. If you don't knead the flours with the eggs very well, the dough will be soft when cooked and not al dente as it should be.
Step 3) - After ten minutes, make a big ball and wrap it in a cling film. Let it rest at room temperature for 15/30 minutes. The cling film is usefull not to dry out the dough and let it go crusty around the edges while rolling it.
The Pasta Dough (with Stand Mixer)
You can choose to knead by hand as in the steps above or you can use a stand mixer (we recommend kitchenaid stand mixer). In this way you save time and effort, as homemade pasta must be kneaded for a long time and with a lot of energy. For a good result of fresh pasta you need to use the spiral dough hook that is perfect for kneading pasta dough. It is commonly used in first and second speed.
So pour the flour into the bowl of your stand mixer and start mixing with the spiral dough hook at speed 1. Add the eggs, one at a time, and continue to mix for 5-6 minutes until the mixture is smooth, but not compact. Now increase the speed to 2 and knead for another 5-6 minutes, until you get a ball.
Turn off the machine, take the ball and knead it by hand for 1 minute. Put it back in the bowl of the mixer and knead it again for 2 minutes at speed 1. Now take the ball and wrap it in cling film, then let it rest for at least 15/30 minutes.
Roll Out the Pasta Dough with a Pasta Maker
Step 4) - First make sure that your pasta maker machine is clamped firmly to a clean surface. We opted for the Imperia pasta maker machine to roll fresh pasta dough, maybe the most famous pasta maker machine in Italy. This kitchen tool is equipped with both a wood grip handle, to roll out the dough manually, and a two speed motor attachment.
That said, dust your work surface with some flour, using THE DURUM WHEAT FLOUR, that's important. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Keep the rest of the dough wrapped in cling film to keep it soft.
Step 5) - Roll the lump of pasta dough through the widest setting of your pasta machine or pasta roller attachment. Remember to dust the pasta dough with durum wheat flour if you feel it's becoming sticky.
Step 6) - Fold the pasta dough in half and then again in half.
Step 7) -Then (again) roll the lump of pasta dough through the widest setting of the pasta machine. Repeat the process for 3 or 4 times (roll-fold-roll). You have to work the dough till it's smoother.
Roll Out the Pasta Dough by Hand
Take a piece of dough and with your hands make a ball, the size of a tennis ball. Flatten it with your hands to give it a disc shape. Then roll out the dough on the work surface, always well floured with the DURUM WHEAT FLOUR, with the help of a rolling pin. Start always from the center, sliding it in all directions in order to obtain a pasta sheet of uniform thickness. Keep to roll out the dough until it reaches a thickness of about 1 millimeter.
For a classic pasta such as tagliatelle, tagliolini and pappardelle, roll up the pasta sheet starting from the flap facing down, without pressing.
Then, with a long and sharp knife, cut the pasta into strips of 1-2 millimeters for the tagliolini, about 1 cm for tagliatelle and 1-3 cm for pappardelle.
YOU MUST ALSO TRY:
- How to Make Homemade Ravioli: Dough, Shapes and Filling
- How to Make Homemade Trofie Pasta
- How to Make Homemade Passatelli
- traditional italian polenta recipe
- How to Make Homemade Orecchiette
- Pizza dough recipe
- Tagliatelle Bolognese Recipe
- How to Make Fresh Fettuccine Pasta
Lasagna
Step 8) - Now you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest. We have noticed that the second-last setting is ideal as a thickness for homemade pasta like tagliatelle, tagliolini, pappardelle and even lasagna (about 1 millimeter). If you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner. If the strip of fresh pasta is too long, divide it in half.
Step 9) - So now you have long strips of fresh pasta that you can use for different types of pasta. Let's see which ones.
For lasagna sheets, roll out the dough until you have a long strip of 1 millimeter thick. Then cut it into ⅔ rectangular pieces. Now the lasagna sheets are ready. Do not forget to dip them 1 minute in boiling salted water and let cool and dry on kitchen towels before using them for your lasagna recipe.
Tagliatelle/Fettuccine
And now here is the "problem": what is the difference between tagliatelle and fettuccine?
Well, we would say almost no one. The difference lies only in the width of the pasta strips, although there is not always agreement on the measures. Fettuccine must have a width smaller than tagliatelle. Fettuccine can vary from 3 to 5 mm while tagliatelle between 6 and 10 mm. The recipe and the method are exactly the same for both.
Roll out the dough following the instructions of the recipe above until it reaches a thickness of about 1 mm (which with Imperia pasta maker machine is the second-last settings). Then pass the sheet of dough (which you have previously floured) through the blades of your pasta roller used to make tagliatelle/fettuccine.
Tagliolini
Roll out the dough until it reaches a thickness of about 1 mm. As for tagliatelle, every pasta maker machine has a useful tool for making tagliolini. Therefore, flour the sheet of dough and pass it through the blades of your machine. Tagliolini usually have a width ranging from 1 to 2 mm.
Pappardelle
Pappardelle are the biggest long fresh pasta you can make at home. They have a width of more than 1 cm so you can make them by hand. So roll out the dough until it reaches a thickness of about 1 mm then roll it on itself and with a sharp knife, cut it into strips of dough, same width if possible. With this method you can even make tagliatelle and fettuccine. It always depends on the width of the pasta strips.
Summing up:
- Tagliolini 1-2 mm
- Fettuccine 3-5 mm
- Tagliatelle 6-10 mm
- Pappardelle 1-3 cm
Storage
In the Refrigerator
Let pasta dry on a special drying rack or make some nests with your hands and place them to dry on a tray. Either way, if you don't cook the pasta immediately, store for ½ days in the refrigerator (not more).
Freezing
You can even freeze Italian homemade pasta in the various chosen formats. For example, you could make tagliatelle and freeze them, so they will be ready to be cooked whenever you want. Here's how to do it: arrange them in nests and place them on a tray – that you have previously covered with a little baking paper – with a distance of 1 inch between one nest and another.
Then place the tray in the freezer. Wait ½ hours for the pasta to freeze. Now take the nests, which will be very stiff, and place them in a freezer bag. Close it with a knot and place them in the freezer. You can keep fresh pasta in a freezer for about 1 month.
When you want to cook them, don’t defrost but put them STILL FROZEN in plenty of salted boiling water. Stir often and cook for about ⅚ minutes.
This method applies to all types of fresh egg pasta, such as pasta sheets for lasagna (prepare them and freeze them on top of each other separated by sheets of baking paper), tagliatelle, tagliolini, quadratini, farfalle, ravioli and all filled pasta.
Variations and Tips
Pasta Without Eggs
If you want to make homemade pasta without eggs you must know that the method is similar to that of fresh egg pasta.
So in the well of the flour fountain add a pinch of salt and pour warm water. The amount of water must be about half the weight of the flour that is 400 g (14 oz) of flour, 200 g (7 oz) of water. Istead of the "00" flour use only durum wheat semolina, so you will get a pasta with more resistance to cooking.
With this type of dough you can get many types of pasta shapes, (orecchiette, corzetti, cavatelli, bucatini, trofie), which, in general, have the characteristic of being thick and therefore should not be drained al dente.
The Flour
Some people prefer a finer pasta, so they must use a white flour (soft wheat flour). Others love a rustic taste, which you can have adding percentages of durum wheat flour to soft wheat flour (e.g.: 50% flour "00" + 50% durum wheat flour as in this recipe). Instead of "00" flour you can use durum wheat flour (semola flour), which is richer in protein. This way you can get a pasta dough with a top cooking seal.
So, the basic recipe of homemade pasta wants the "00" flour or durum wheat or mixed. For 400 g (14 oz) of flour you need 4 eggs of at least 70 g (2,5 oz) each.
The Salt
According to the currents of thought of Emilia Romagna region (home of fresh homemade pasta), you should not add salt to the dough but only to the boiling water. According to others, however, a pinch of salt would not hurt ...
Homemade pasta made without eggs (flour and water), wants a pinch of salt and warm water to facilitate hydration of the starch.
With the dough without eggs usually you get pasta like cavatelli, trofie, orecchiette, bucatini, fusilli, strozzapreti. For tagliatelle, tagliolini, lasagna and stuffed pasta in general, it's better using the traditional dough with eggs.
The Sauces
You can dress fresh pasta such as tagliatelle, tagliolini or pappardelle with fresh grated Parmigiano cheese and a little butter and sage, or with a tomato sauce made from fresh tomatoes or even with pesto.
Recipe Card
Homemade Pasta Recipe
Ingredients
- 200 g flour 1 ⅓ cups - “00” soft wheat flour
- 200 g semolina flour 1 ⅓ cups - durum wheat flour
- 4 eggs
Instructions
- Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time I recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.
- With your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.
- After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.
- Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it’s becoming sticky.
- Fold the pasta dough in half and then again in half.
- Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for ¾ times. You have to work the dough till it’s smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.
- For lasagna sheets, roll out the dough until you have a long strip of 1 millimeter thick. Then cut it into ⅔ rectangular pieces. Now the lasagna sheets are ready. Do not forget to dip them 1 minute in boiling salted water and let cool and dry on kitchen towels before using them for your lasagna recipe.
- Roll out the dough following the instructions of the recipe above until it reaches a thickness of about 1 mm (which with Imperia pasta maker machine is the second-last settings). Then pass the sheet of dough (which you have previously floured) through the blades of your pasta roller used to make tagliatelle/fettuccine.
- Roll out the dough until it reaches a thickness of about 1 mm. As for tagliatelle, every pasta maker machine has a useful tool for making tagliolini. Therefore, flour the sheet of dough and pass it through the blades of your machine. Tagliolini usually have a width ranging from 1 to 2 mm.
- Pappardelle are the biggest long fresh pasta you can make at home. They have a width of more than 1 cm so you can make them by hand. So roll out the dough until it reaches a thickness of about 1 mm then roll it on itself and with a sharp knife, cut it into strips of dough, same width if possible. With this method you can even make tagliatelle and fettuccine. It always depends on the width of the pasta strips.
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!
J Groff says
I might be off with this calculation, but wouldn't 1 1/3 dry cups be around 160 grams? Should it be 200 grams? That would be closer to 1 2/3 cups of each of the flour.
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.