How to Make Pasta: A Step-by-Step Guide
There’s something magical about making your own pasta from scratch. Whether you’re a seasoned home cook or a curious beginner, crafting fresh pasta at home brings delicious rewards and a sense of accomplishment. With just a few basic ingredients and a little patience, you’ll be enjoying silky, tender noodles in no time. Let’s dive into the process of making pasta by hand, with tips for using a machine or doing it all with a trusty rolling pin.
What You Need: Basic Ingredients
You only need a handful of ingredients to make classic pasta dough:
- Flour (all-purpose or “00” flour for best texture)
- Eggs
- Salt
- Olive oil (optional, for a silkier dough)
For a basic batch (serves 3-4), use 2 cups of flour and 3 large eggs, plus a pinch of salt and a drizzle of olive oil. The ratio can be adjusted for larger batches.
Step 1: Making the Dough
Pile your flour onto a clean work surface and make a well in the center. Crack the eggs into the well, add the salt and olive oil, and gently beat the eggs with a fork. Slowly incorporate the flour from the edges until a shaggy dough begins to form. When it gets too thick for the fork, use your hands to bring it together into a ball. Don’t worry if it’s a bit dry or sticky at first—adjust with a touch of water or flour as needed [1][2].
Step 2: Kneading the Dough
Knead the dough on your counter for about 8-10 minutes. Use the heel of your hand to push and fold until the dough becomes smooth and elastic. If it’s crumbly, wet your fingers and keep working it; if it’s sticky, dust with more flour. The dough should spring back when poked [1][2].
Once kneaded, shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes. This rest period relaxes the gluten and makes rolling much easier [2].
Step 3: Rolling Out the Dough
After resting, cut your dough ball into quarters. Take one piece and flatten it into an oval disk. If you’re using a pasta machine, start with the thickest setting and feed the dough through, folding and rolling a few times until smooth. Gradually decrease the thickness setting, rolling the dough through each level until you reach your desired thinness (usually setting 7 or 8 on most machines) [3][5].
If rolling by hand, use a rolling pin on a floured surface to gently flatten the dough as thin as possible. This takes some muscle but results in beautifully rustic pasta [1][3].
Step 4: Cutting the Pasta
When your dough is thin and smooth, it’s time to cut it into shapes. For tagliatelle or fettuccine, dust the sheet lightly with flour, fold it over several times, and slice into strips. For lasagna, leave as wide sheets; for ravioli, cut into squares or rounds and fill as desired [3].
Step 5: Cooking Fresh Pasta
Homemade pasta cooks much faster than dried—usually just 2-4 minutes in boiling, salted water. Bring a generous pot of water to a rolling boil, salt it liberally, and add your pasta. Stir gently and taste for doneness; fresh pasta should be tender yet slightly firm (al dente). Drain and toss immediately with your favorite sauce [4].
Tips for Pasta Success
- Use “00” flour if you can find it; it gives pasta a silky texture. All-purpose flour works perfectly well too [1][2].
- Let the dough rest—this makes rolling much easier and prevents shrinkage [2].
- Don’t skip the salt; it flavors the dough and the cooking water.
- Try a stand mixer with a dough hook if you want to save your arms during kneading [1][2].
- Fresh pasta freezes well. Dust with flour, portion, and freeze in airtight containers.
- Cook the pasta last, right before serving, for the best texture and sauce adhesion [4].
Watch: How to Make Pasta From Scratch
This recent video from Epicurious shares a visual step-by-step on making pasta with both a machine and by hand. The comments and likes show it’s helped many home cooks succeed.