9 Homemade Pastas

Why You’ll Love This Recipe

Making homemade pasta is a deeply satisfying and delicious experience. The fresh texture, customizable shapes, and rich flavor far surpass store-bought options. Whether you’re crafting delicate angel hair or hearty pappardelle, homemade pasta elevates any meal and impresses with its artisanal charm.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floursemolina flourlarge eggsolive oilsaltwater (if needed)

directions

Create a mound of flour on a clean surface and make a well in the center.

Crack the eggs into the well, add olive oil and a pinch of salt.

Using a fork, gently beat the eggs, slowly incorporating the flour from the edges.

Knead the dough for about 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Divide the dough into portions and roll out using a pasta machine or rolling pin to your desired thickness.

Cut into preferred pasta shapes: spaghetti, fettuccine, tagliatelle, pappardelle, ravioli, lasagna sheets, orecchiette, farfalle, or tortellini.

Dust with flour to prevent sticking and cook in boiling salted water for 2-4 minutes until al dente.

Servings and timing

This recipe yields enough pasta for 4-6 servings.Preparation time: 20 minutesResting time: 30 minutesRolling and cutting time: 20 minutesTotal time: 1 hour 10 minutes

Variations

Add spinach purée for green pasta.

Mix in beetroot purée for vibrant pink pasta.

Use squid ink for dramatic black pasta.

Incorporate saffron water for a golden hue.

Make herb-infused pasta by blending fresh herbs into the dough.

Create stuffed pastas like ravioli or tortellini with cheese, meat, or vegetable fillings.

Shape into rustic orecchiette by hand.

Use a pasta guitar (chitarra) for square-edged spaghetti.

Craft wide sheets for homemade lasagna.

storage/reheating

Fresh pasta can be stored in the refrigerator for up to 2 days.Lightly flour and freeze individual portions for up to 2 months.Cook frozen pasta directly without thawing, adding 1-2 extra minutes of cooking time.

FAQs

Can I use only all-purpose flour?

Yes, but combining with semolina flour gives a firmer texture and better bite.

Why is my pasta dough too dry?

Add a teaspoon of water at a time while kneading until it comes together.

Why is my pasta dough sticky?

Dust with a little more flour and knead until smooth.

Can I make pasta without a machine?

Yes, you can roll it by hand, though it will require more effort.

Can I flavor the pasta dough?

Absolutely, you can add herbs, spices, or vegetable purées for color and flavor.

How long should I knead pasta dough?

Knead for 8-10 minutes until it’s smooth, elastic, and slightly tacky.

What thickness should I roll the pasta to?

Depends on the shape—thinner for spaghetti and thicker for lasagna or ravioli.

Can I dry fresh pasta?

Yes, hang it on a pasta rack or spread out on a floured surface to dry for up to 24 hours.

Why does my pasta taste bland?

Ensure you generously salt the boiling water when cooking pasta.

Can I make gluten-free homemade pasta?

Yes, use gluten-free flour blends and add xanthan gum if needed.

Conclusion

Homemade pasta offers an unmatched freshness and versatility that transforms any meal into a special occasion. With a few simple ingredients and a little practice, you’ll master the art of creating pasta in endless shapes, colors, and flavors, bringing a touch of Italian tradition straight to your kitchen.

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