How to Make Perfect Pasta from Scratch: A Step by Step Guide for the Home Cook

There’s something undeniably satisfying about making pasta from scratch. It’s an ancient culinary tradition that connects you to generations of chefs, home cooks, and food lovers who have crafted this perfect bite from simple ingredients. And guess what? You can do it too. All you need is a little time, the right ingredients, and a little elbow grease.

Pasta isn’t just a food; it’s an art form. The process of mixing, kneading, and shaping dough transforms humble ingredients into a comforting masterpiece. When you make it yourself, you can feel the difference in every bite. It’s fresher, more flavorful, and frankly, more fun than anything you’ll find in a box.

Making pasta may seem daunting, but trust me, this isn’t creepypasta—there’s nothing to fear! With a few simple steps, you’ll soon be crafting delicious homemade pasta that’ll haunt your taste buds in the best way possible.

So, if you’ve been toying with the idea of making fresh pasta, today’s the day to dive in. Let’s break it down.

Ingredients You’ll Need

For this recipe, we’ll keep it simple—just four ingredients. Here’s what you’ll need:

• 600g all-purpose flour
• 6 egg yolks (make sure to separate the egg yolks from the whites, as we’ll only be using the yolks for this recipe!)
• 1 tbsp extra virgin olive oil
• Pinch of kosher salt

That’s it. No need for fancy store-bought noodles. With these basics, you’re set to create fresh pasta that’s better than any pre-packaged version.

Step-by-Step: Making Your Pasta Dough

1. Create the Flour Nest

Start by placing your flour on a clean work surface. Make a well in the center—think of it like a little flour volcano. This is where the magic happens.

2. Add the Wet Ingredients

Crack the six egg yolks into the center of your flour nest. Remember, separate the egg yolks from the whites beforehand, as we’re only using the yolks here! Pour in the extra virgin olive oil and sprinkle the pinch of kosher salt. This is where flavor begins. The olive oil helps make the pasta silky, while the salt brings everything to life.

3. Mix It Up

Now, the fun part: mix. Using a fork, gently start whisking the egg yolks and olive oil, slowly incorporating the flour from the edges. It’s like creating a batter at first, but trust me, soon you’ll have a rough dough on your hands. Keep at it, and don't be afraid to get your hands involved.

4. Knead the Dough

Once the mixture starts coming together, it’s time to ditch the fork and get your hands in there. Knead the dough for about 10 minutes, or until it’s smooth and elastic. It should feel firm, but not tough. If it’s too sticky, add a bit more flour. If it’s too dry, splash in a little water. The goal is a dough that bounces back when you press it.

5. Rest the Dough

Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This step is crucial. It allows the gluten to relax, making your dough easier to roll out.

Shaping Your Pasta

You’ve made the dough—now it’s time to shape it! Use a rolling pin or a pasta machine to roll the dough thin enough to see your hand through it.

For best results, whether you’re using a rolling pin or a pasta machine, here’s a key tip: roll the dough thin, fold it over a few times, roll again, and repeat this process 3-5 times. This simple technique completely transforms the texture of the dough. It helps to develop that smooth, silky finish and ensures your pasta will have the perfect consistency when cooked. It might feel like an extra step, but trust me—this will change the game when it comes to texture and chew.

• For fettuccine: Roll the dough into a thin sheet, then fold it over a few times and slice it into wide strips.
• For pappardelle: Follow the same process but cut the strips wider.
• For ravioli: Roll out a sheet, spoon your filling (ricotta, spinach, or a meat mix) onto the dough, then fold and cut into squares.

The key here? Consistency. Your pasta needs to cook evenly, so make sure the thickness is uniform across the entire sheet.

Cooking Fresh Pasta

Now for the most important part—cooking that beautiful, fresh pasta! But here’s the catch: use salted water. If you’re not salting your water, you’re doing a disservice to your pasta and to your taste buds. Salted water is essential for infusing flavor directly into the pasta, which is the last step in ensuring a perfectly seasoned bite.

Bring a large pot of well-salted water to a boil. Generously salted—we’re talking like the ocean! Once it’s boiling, carefully add your pasta. Fresh pasta cooks quickly—about 2-4 minutes depending on the thickness. Taste it to make sure it’s perfectly al dente. Fresh pasta doesn’t need as much time as the dry stuff.

The Best Part: The Sauce

Fresh pasta deserves a great sauce. A simple garlic and olive oil sauce can do wonders, or you could go the rich and decadent route with a butter and sage sauce. Whatever you choose, let that pasta shine. After all, it’s the star of the show!

Tips and Tricks for Perfect Pasta

• Don’t rush the kneading. Kneading is key to a great texture. Get in there and work the dough until it’s smooth.
• Flour your surface well. As you roll out the dough, dust the surface with flour to prevent it from sticking.
• Rest the dough. Giving the dough a rest lets the gluten relax and makes rolling it out easier. Don’t skip this step!
• Experiment with shapes. Fresh pasta is all about creativity. Have fun with it and try different shapes and sizes.
• Save some pasta water. If you’re making a sauce, save a bit of the pasta water to add to your sauce for extra starch. It’ll help the sauce stick better.

Making pasta from scratch is not only a rewarding experience; it’s a gateway to a deeper appreciation for food. The aroma, the texture, the flavor—it’s all better when you make it yourself. It might take a little practice to perfect your technique, but trust me, it’s worth it. Plus, you’ll impress your guests with homemade pasta that’s sure to elevate any meal!

---

This isn’t just about following a recipe; it’s about mastering a craft. So, roll up your sleeves, get your hands a little floury, and enjoy the process. You’re now a pasta maker! Enjoy!

For Ring Molds to help you cut ravioli, a Dough-Scraper to help keep your workspace clean, or a Sharp Knife to assist with cutting those long pasta shapes check out our store those those and more!