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How to Make Italian Homemade Pasta
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.
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.
Notes
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.
Nutrition
Serving: 100gCalories: 425kcalCarbohydrates: 75gProtein: 17gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 64mgPotassium: 207mgFiber: 3gSugar: 0.3gVitamin A: 238IUCalcium: 41mgIron: 5mg
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