Why Make Pasta From Scratch?
Fresh pasta has a texture, tenderness, and flavor that dried pasta simply cannot replicate. It's silkier, more porous (which means it holds sauce beautifully), and cooks in minutes rather than the better part of an hour for some dried shapes. The process is also meditative — kneading and rolling dough is one of the most satisfying things you can do in a kitchen.
What You'll Need
Ingredients (Serves 2–3)
- 200g "00" flour (or plain all-purpose flour if you can't find it)
- 2 large eggs
- 1 egg yolk (adds richness)
- Pinch of salt
- A small drizzle of olive oil (optional)
Equipment
- A clean work surface or large wooden board
- A rolling pin (a wine bottle works in a pinch)
- A sharp knife or pizza cutter
- A large pot for boiling
A pasta machine makes rolling faster and more even, but it's absolutely not required.
Step 1: Make the Dough
Mound your flour on a clean surface and create a well in the center. Crack the eggs and egg yolk into the well, add your salt and olive oil, and using a fork, begin beating the eggs while gradually pulling in flour from the inner walls. Once the mixture becomes too thick for a fork, use your hands to bring it together into a rough ball.
Step 2: Knead
Knead the dough firmly for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky. Push with the heel of your hand, fold, rotate, repeat. If it sticks, dust with a little flour. If it's too dry, wet your hands slightly. Proper kneading develops the gluten that gives pasta its characteristic chew.
Step 3: Rest
Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes. This is non-negotiable — resting relaxes the gluten, making the dough much easier to roll without it springing back.
Step 4: Roll It Out
Divide the dough into two or three portions. Work with one at a time, keeping the others covered. On a lightly floured surface, roll the dough out as thin as you can — aim for the thickness of a playing card (roughly 1–2mm). Rotate the dough a quarter turn every few passes and flip it occasionally to prevent sticking.
Step 5: Cut Your Shapes
For tagliatelle or pappardelle: lightly flour the sheet, loosely roll it up, and slice across the roll into ribbons of your desired width (about 5mm for tagliatelle, 2cm for pappardelle). Unroll the ribbons and dust with more flour to prevent sticking.
For pappardelle: use a sharp knife or fluted pastry wheel to cut wider strips.
For farfalle (bow ties): cut small rectangles and pinch the center of each one.
Step 6: Cook
Bring a large pot of well-salted water to a rolling boil. Fresh pasta cooks very quickly — typically 2–4 minutes depending on thickness. Taste it as you go. It should be tender with just a slight resistance — al dente, not mushy.
Sauce Pairing Tips
| Pasta Shape | Best Sauce Pairings |
|---|---|
| Tagliatelle | Bolognese, mushroom ragù, brown butter and sage |
| Pappardelle | Slow-braised meats, wild boar, lamb ragù |
| Thin sheets (lasagne) | Béchamel, layered meat sauces |
Common Mistakes to Avoid
- Skipping the rest: Unrested dough tears and springs back when rolled.
- Under-salting the water: Pasta water should taste pleasantly salty — it's your only chance to season the pasta itself.
- Overcooking: Fresh pasta cooks much faster than dried. Watch it carefully.
Once you've made pasta from scratch even once, it's difficult to go back to the dried version for a special meal. It's one of those kitchen projects that feels far more impressive than the effort it actually requires.