How to Make Fresh Pasta Like an Italian Pasta Lover
There’s something magical about making fresh pasta from scratch. It’s not just about the taste (which is incredible), but also the process – it’s like a little dance where your hands bring simple ingredients to life in the most rewarding way. Today, I’ll show you how to make fresh pasta that’s so good, even Nonna would approve. After all, she taught me all the tips and tricks first-hand so we get it right every time.
Pasta is as diverse as Italy itself. While some regions use semolina and water, others use a combination of flour, eggs, and sometimes semolina too. My Nonna? She’s a believer in the trio: semolina, flour, and egg. I’ve spent years learning the art of home pasta making, even traveling to Bologna to study with masters who make pasta in the most authentic way. Now, I’ve created this recipe just for you, combining the best techniques I’ve learned.
The Golden rule
For every 100g of flour, use 1 egg. This is enough for one portion – easy to scale depending on how many you’re feeding.
Tip: Some people swear by using only egg yolks for their dough. Yes, that would make the pasta darker, but I’d say don’t throw away the egg whites! They’re full of protein and provide just the right amount of liquid to help the flour absorb as you knead. You’ll notice the difference when you start working the dough – it comes together beautifully with both yolk and white.
This recipe does require patience (and a bit of muscle!), but the reward is worth it. If the dough feels stiff while kneading, don’t worry. Just keep going! Add a tiny amount of water to your hands if needed, and keep kneading until it’s smooth and elastic.
Today’s Pasta: Spaghetti
We’re making spaghetti – the king of pasta shapes and the perfect partner to a classic tomato and basil sauce. This sauce is a simple blend of peeled tomatoes, onion, carrot, celery, fresh basil, and extra virgin olive oil. Light, fresh, and bursting with flavour, it’s perfect for this silky fresh pasta to soak up. You can find the full recipe for the sauce here.
Fresh spaghetti made from this egg pasta dough has a tenderness and richness that dried pasta simply can’t match. While dried pasta is crafted from semolina and water and designed for shelf-life, my fresh pasta recipe is all about delicate texture and that melt-in-your-mouth bite.
Final Tip
Making pasta is an experience. Take your time, follow my instructions, enjoy the process. Don’t be afraid to get your hands messy. This isn’t just food – it’s tradition, love, and a little bit of magic rolled into one.
Watch How to Make Fresh Pasta Like an Italian Pasta Lover
This fresh pasta is so silky and soft, made the authentic way
Tips for Making Fresh Pasta
Get Hands-On
Always use your hands to mix and knead the dough – it gives you control over the texture. If you must use a machine, a stand mixer is acceptable, but never use a blender. It’s too aggressive and can ruin the dough by creating a “spiderweb” structure inside.
Perfect Fresh Pasta Surfaces
Use a large timber chopping board or your kitchen bench or a marble countertop for the best results. Wooden surfaces are ideal for kneading dough and rolling it out evenly, while marble is perfect for keeping the dough cool and manageable.
The Well-Wisher
When making the flour “well”, ensure it’s large enough to hold all your eggs (five, for example) without spilling. Build sturdy walls to avoid messy runovers. But if it does spill out, don’t panic, just pursh it back in using the flour to soak it all up.
No Salt, No Oil
Skip the salt in the dough – it belongs in the pasta water, not in our pasta dough. And don’t bother adding extra virgin olive oil in the dough or cooking water; it doesn’t improve anything.
The One-Hand Rule
Mix the flour and eggs with one hand, keeping the other clean for emergencies (like reinforcing a collapsing flour well or grabbing tools).
Knead to Succeed
Kneading is key. In fact, the more you knead, the smoother and more elastic your dough will become. Give it time – the dough rewards patience.
Cover Up
Always keep your dough covered with a bowl or cloth when you’re not working with it. This prevents it from drying out and cracking.
Roll With It
A pasta machine is your best friend for rolling and cutting. Secure it tightly to the counter’s edge so it doesn’t wiggle, and run the homemade pasta dough through until it’s smooth, bubble-free, and consistent. No machine? A rolling pin works, but it’s more challenging, especially for long shapes like spaghetti.
Humidity Happens
Humidity can mess with your dough. If it’s too sticky, sprinkle a little flour or semolina on top and on your pasta machine to prevent sticking.
Fresh Pasta Twirls
Twisting pasta into nests might look pretty, but in very hot or cold climates, it can stick together or lose its shape. Instead, spread the strands on a tray, sprinkle them with semolina, and gently toss to coat. Rest them on a tray with baking sheet until you’re ready to cook.
Freeze Like a Pro
For longer storage, freeze your pasta on a tray. Then, once frozen, transfer it to an airtight container or freezer bag. Cook it straight from frozen for 3–4 minutes – no need to defrost.
Be gentle
When handling your pasta, be gentle. Pressing too hard can cause the strands to stick together. Therefore, handle with care, and your pasta will thank you.
How to Serve Fresh Pasta
This pasta pairs beautifully with a variety of sauces, but my favourite for a classic dish is my classic tomato basil sauce.
Once the pasta is cooked, transfer it gently to a pan with the warm tomato basil sauce and toss to coat evenly. Turn off the heat and, if needed, add a splash of pasta water to thicken and emulsify. Tear some fresh basil leaves over the top, sprinkle generously with pecorino cheese, and mix to incorporate.
Twirl the pasta onto a flat plate, garnish with more basil and a sprinkle of cheese, and serve immediately.
Fresh Pasta Recipe
Print Recipe
Equipment
- Workbench/ cutting board
- fork
- Scraper (optional)
- Plastic cover or bowl
- Pasta machine or rolling pin
- 2 trays with baking paper
- Large-sized pot
Ingredients
For Fresh Pasta:
- 5 organic eggs
- 300 g 10.5 oz all purpose flour
- 200 g 7 oz fine semolina flour
For Boiling Pasta:
- Sea salt
- Water
Instructions
Making the Fresh Pasta
- Combine the semolina and flour on a clean work surface, mixing with your hands until evenly blended.
- Form the mixture into a mound and create a well in the centre. Crack the eggs into the well and carefully whisk them with a fork or your hands, keeping the walls of the well intact.
- Gradually bring the flour from the edges of the well into the eggs, mixing little by little until the mixture starts to come together.
- Use your hands to combine the dough. If needed, use a scraper to gather any loose flour or pieces of dough that have come away.
- Begin kneading the dough by pushing it forward with your palm and folding it back. Repeat this a couple of times. Then rotate it vertically and repeat the process.
- If the dough feels dry, wet your hands slightly and keep kneading until all the flour is absorbed. If there’s still dry flour left on the surface, sprinkle a very small amount of water to help incorporate it.
- Knead the dough for about 10 minutes until it is smooth, elastic, and well-combined.
- Wrap the dough tightly with plastic wrap or cover it with an overturned bowl. Allow it to rest for 10–15 minutes at room temperature.
- Cut a small piece of dough using a scraper and flatten it with your fingers into a rough square shape. Sprinkle the dough lightly with flour and prepare your pasta machine.
Rolling the pasta
- Set the pasta machine to the widest setting and feed the dough through. Fold it in half twice, then pass it through again. Repeat this process two more times, folding between each pass, to remove any air pockets.
- Adjust the machine to a tighter setting and feed the dough through again without folding. Repeat this process, narrowing the settings each time, until the dough reaches your desired thinness.
- If the pasta becomes sticky, dust it lightly with semolina before rolling further.
- Cut the pasta sheet in half if it’s too long, then sprinkle semolina on the pasta sheet and the machine. Use the cutter attachment to create your desired pasta shape.
- To make nests, gently twirl the cut pasta around your fingers and place it on a tray lined with baking paper. Cover with a clean tea towel to keep your pasta fresh and to prevent it from drying out.
- Repeat step 1 with the remaining dough until all pieces are rolled and shaped
Cooking the Fresh Pasta
- To cook the pasta, bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt or rock salt.
- Gently place the fresh pasta into the boiling salted water and stir immediately to prevent sticking.
- Cook the pasta for 2–3 minutes or until its al dente. Mix it through your choice of sauce, adding a splash of pasta water to thicken it.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
As I mentioned earlier, this home pasta is incredibly versatile and pairs beautifully with any pasta recipe. For instance, try it with my classic Basil Tomato Pasta Sauce
Looking for a challenge? Try Nonna’s ravioli. Use this recipe for the pasta dough then fill it with spinach, ricotta, Parmigiano, and a hint of nutmeg.
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