Fresh homemade fettuccine

Homemade Pasta: The Recipe

By Benedetta Bianchini

How to make fresh homemade pasta

There is nothing like homemade pasta. The flavors, the aromas, the way it captures the sauce. All you need is flour and eggs. That is it. Just flour and eggs to create a comforting dish.  It may seem intimidating at first. Once you become familiar with the whole process, which is actually quite simple, it’s going to be hard to eat anything else!

Here’s the recipe for fresh egg pasta and a step-by-step guide through the entire process.

Flour + Eggs = Fresh homemade pasta

This is the amount for 1 person. Just multiply according the how many hungry mouths you need to feed!

100 gr of semolina or all-purpose flour
1 egg
pinch of salt

Egg and flour for homemade pasta

Combine the flour with the salt in a bowl and whisk together.

Create a deep well in the middle of the flour and crack in the egg (or eggs). Whisk the eggs with the fork to combine and gradually pull in the flour from the bottom and sides of the bowl. No rush here.

Once the dough becomes too thick to whisk with a fork, place it onto a clean and floured work surface, along with any leftover flour from the bowl. 

Gently fold the dough on itself, flattening and folding again with the heel of your hands. It will be extremely soft at first, then gradually start to firm up.

Knead the dough and remaining flour until you’ve got a smooth, stiff ball of doughThis should take about 15 minutes.

Place the ball of dough inside a clean bowl and cover with plastic wrap. Let it rest for at least 30 minutes.

You can use this to make many different shapes of pasta: fettuccine, ravioli, lasagne, tonnarelli, and more!

Kneading pasta

Kneading pasta dough

Making your favorite pasta shape

Set up and follow the instructions of your pasta machine. Start from the widest setting.

Divide the dough into 4-6 parts. Use one part at the time and cover the remaining ones with a clean cloth or plastic wrap as the dough tends to dry quickly.

Now follow this procedure for 3 times which adds elasticity to the pasta:

Flatten the dough into a thick disk.
Feed it through the pasta roller.
It’s useful to dust the sheet of pasta with flour so that it won’t stick to the roller.
Fold the dough into thirds.
Start over again.

You can now gradually change to a thinner setting each time you roll the pasta until you reach the desired thickness.

Fresh pasta cooks fast! Small shapes can take less than a minute. Ravioli might take five minutes. You can store fresh pasta in the fridge for a handful of days, or frozen for up to a month. 

All you have to do now is enjoy the fruits of your hard work!

Making ravioli

Making ricotta and spinach ravioli


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