The Ultimate Guide to Making Homemade Pasta

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Make a Well:

On the work surface, mound the flour and create a well in the center. Crack the eggs into the well.

Combine Ingredients:

Gradually incorporate the flour into the eggs using a fork or your fingers. Continue until a dough forms.

Knead the Dough:

Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add more flour; if it's too dry, sprinkle water.

Rest the Dough:

Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This relaxes the gluten, making the dough easier to roll out.

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Roll Out the Dough:

Divide the dough into smaller portions and roll each portion into a thin sheet. You can use a rolling pin or a pasta machine, starting at the widest setting and gradually reducing the thickness.

Cut the Pasta:

Shape the pasta as desired. You can cut it into fettuccine, tagliatelle, pappardelle, or use a pasta machine attachment for specific shapes.

Cooking:

Fresh pasta cooks much faster than dried pasta. Boil a large pot of salted water and cook the pasta for 1-3 minutes, depending on thickness.

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