Homemade pasta has a silkiness and richness that dried pasta can’t match. It absorbs sauce differently, cooks in 2 minutes, and has a flavor all its own. The technique takes a little practice — but the ingredients couldn’t be simpler: flour and eggs.
Two types of flour work for pasta:
Many Italian recipes use a blend: 50/50 all-purpose and semolina (coarser-ground durum wheat) for pasta with more texture and bite. For this guide, we’ll use all-purpose.
For 2 servings (about 200g of pasta):
For 4 servings, double everything. The key ratio is approximately 100g flour to 1 egg. Stick to this and the dough will come together predictably.
By hand: Mound the flour on a clean work surface or large cutting board. Make a well in the center — deep enough to hold the eggs without running over the sides. Crack the eggs into the well, add the salt. With a fork, beat the eggs gently, then gradually incorporate flour from the inner walls of the well, working in a circular motion. Once it gets too thick for the fork, use your hands to bring the dough together.
By stand mixer: Combine everything in the bowl with a dough hook. Mix on low for 5 minutes.
The dough should feel:
On a lightly floured surface, knead the dough for 8–10 minutes by hand. Push the dough away from you with the heel of your hand, fold it back, rotate a quarter turn, and repeat. This develops the gluten network that gives pasta its elasticity and smoothness.
You’ll know the dough is ready when the surface is smooth and silky and it springs back slightly when you press it with a finger. It won’t be as smooth as a countertop — some texture is normal.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This step is non-negotiable. Resting relaxes the gluten, making the dough easier to roll thin without springing back.
By hand with a rolling pin: Divide the dough into 2 portions (keep the unused portion wrapped). On a lightly floured surface, flatten the dough and begin rolling from the center outward, rotating 90 degrees after each roll. Work progressively thinner — pasta needs to be quite thin, about 1–2mm (the thickness of a credit card). It takes more time than you’d expect. Flour the surface and the dough as needed to prevent sticking.
With a pasta machine: Start on the widest setting (usually 1). Feed the dough through, fold it in thirds, and feed through again. Repeat 3–4 times at the widest setting — this is additional kneading. Then step through progressively thinner settings (2, 3, 4, 5) until you reach setting 5 or 6 for most pasta shapes. Feed the pasta sheet through each setting once.
For tagliatelle or fettuccine: Lightly flour the pasta sheet and fold it loosely (don’t press the folds tight). Cut into ½-inch strips with a sharp knife. Unfurl and dust with flour.
For pappardelle: Same process but cut wider, about 1 inch.
For farfalle (bow ties): Cut into rectangles, then pinch the center of each.
Use immediately, or let the cut pasta dry on a floured surface for up to 2 hours. Fresh pasta can also be frozen — lay flat on a floured tray until firm, then transfer to a bag.
Fresh pasta cooks in 2–3 minutes in well-salted boiling water. Taste after 2 minutes — it should be tender with just a hint of chew. Drain and finish in sauce immediately.
Dough too dry: The most common problem. Add water a few drops at a time and continue kneading. A well-hydrated dough rolls out much more easily.
Not resting long enough: If the dough springs back constantly when rolling, it needs more rest. Rewrap and wait another 15 minutes.
Rolling unevenly: Aim for consistent thickness throughout — thicker spots cook slower than thin spots.
Once you’ve made fresh pasta twice, the process becomes intuitive. There’s no shortcut that replaces the first batch, but the second batch is always much easier.