Homemade Pasta from Scratch
Created by Cheli
Step‑by‑step guide to making fresh pasta dough, rolling, cutting, and cooking.
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Checklist Items (24)
Gather Ingredients and Equipment
Measure all ingredients and prepare tools before starting.
Measure 2 cups (250g) all-purpose flour
Use a kitchen scale for accuracy; sift if desired.
Measure 3 large eggs
Room temperature eggs blend better.
Add 1/2 tsp salt
Enhances flavor of the pasta.
Optional: 1 tbsp olive oil
Adds silkiness; skip for traditional egg pasta.
Prepare tools: mixing bowl, fork, bench scraper, pasta roller or rolling pin, knife, plastic wrap, large pot, colander
Having everything ready streamlines the process.
Make the Pasta Dough
Combine ingredients to form a cohesive dough.
Create a flour well on a clean surface
Heap flour, make a wide well in the center for eggs.
Pour eggs and salt into the well
Add olive oil if using.
Mix with a fork, gradually incorporating flour
Stir until a shaky dough forms.
Knead the dough for 8-10 minutes until smooth and elastic
Press, fold, turn; dough should be firm but pliable.
Rest the Dough
Allow gluten to relax for easier rolling.
Shape dough into a ball
Pat into a round.
Wrap tightly in plastic wrap and let rest 30 minutes at room temperature
Prevents drying out.
Roll Out the Dough
Flatten dough to desired thickness using a roller or rolling pin.
Unwrap dough and press into a rectangle
About 1/2 inch thick to start.
Set pasta roller to widest setting (or use rolling pin)
Begin with thickest gap.
Pass dough through rollers, fold in half, repeat 5-6 times
This laminates and smooths the dough.
Gradually decrease roller thickness, passing dough through each setting twice
Stop when dough is thin enough to see your hand through (about 1-2 mm).
If using rolling pin, roll from center outward, rotating dough frequently
Aim for uniform thinness; dust lightly with flour to prevent sticking.
Cut the Pasta
Shape the rolled dough into your desired pasta type.
For long pasta (tagliatelle, fettuccine), dust sheet with semolina or flour
Prevents sticking.
Roll sheet loosely and slice into strips of desired width
Tagliatelle ~6mm, fettuccine ~8mm, pappardelle ~12mm.
For short shapes (farfalle, garganelli), cut sheet into squares or rectangles then shape
Use a knife or pastry cutter.
Toss cut pasta with extra semolina and spread on a tray to dry slightly
Prevents clumping before cooking.
Cook and Serve the Pasta
Boil fresh pasta quickly, then combine with sauce.
Bring a large pot of salted water to a rolling boil
Use about 1-2 tbsp salt per 4 quarts water.
Add fresh pasta and stir gently
Fresh pasta cooks in 2-4 minutes; watch for al dente.
Reserve 1 cup of pasta cooking water before draining
Starchy water helps emulsify sauces.
Drain pasta, return to pot, toss with sauce and a splash of reserved water
Heat together 1 minute; serve immediately.