What Are the Steps to Making Pasta?

Making pasta from scratch is easier than you think! With just a few simple ingredients and tools, you can make fresh pasta that tastes better than anything you can buy at the store. The best part is that homemade pasta takes just 30-45 minutes from start to finish. Follow this beginner’s guide to learn how to make pasta dough, roll it out, cut fun shapes, cook it to perfection, and serve it with your favorite sauces. Let’s get started!

Ingredients Needed

The magic of homemade pasta comes down to just a few pantry staples. With a handful of simple ingredients like flour, eggs, and a pinch of salt, you can create a culinary masterpiece right in your kitchen. Elevate your pasta-making skills with a touch of creativity by trying out different shapes and forms. One delightful option to explore is the Sacchetti pasta recipe, a unique twist that transforms your basic ingredients into little pasta “purses” filled with delicious surprises. It’s a fun and rewarding way to take your homemade pasta game to the next level:

• Flour – Use 00 flour or all-purpose flour. The 00 flour has a finer grind that’s ideal for tender pasta.
• Eggs – They add richness and color to the dough. Use 1 egg per 100g of flour.
• Salt – A pinch of salt enhances the flavor.
• Water – Add only as needed to bring the dough together.

Equipment Needed

You don’t need any fancy gadgets to make homemade pasta. Here’s the basic equipment you’ll need:

• Mixing bowl – To combine the ingredients.
• Fork – To mix the dough initially.
• Bench scraper – Makes it easy to gather and clean the dough off your work surface.
• Rolling pin – Essential for rolling out the dough thinly and evenly.
• Pasta machine – Takes the work out of rolling out the dough, but you can use a rolling pin instead.
• Sharp knife – For cutting pasta sheets into shapes. A fluted pastry wheel also works well.
• Ruler – To ensure evenly sized pasta strips or shapes.
• Pasta drying rack – Lets pasta air dry evenly before cooking. You can use a sheet pan too.
• Large pot – To boil the pasta. Use at least 6 quarts.
• Kitchen twine – For hanging long pasta shapes like tagliatelle to dry.

Step 1: Make the Dough

Making pasta dough only takes about 5 minutes of active prep time. Here’s how:

1. Mound the flour on a clean work surface or in a large mixing bowl. Create a well in the center.
2. Crack the eggs into the well and add a pinch of salt.
3. Using a fork, whisk together the eggs and salt, gradually incorporating some of the flour from the inner walls of the well.
4. When it becomes too thick to mix with a fork, switch to using your hands. Keep incorporating flour from the base until everything comes together.
5. Knead the shaggy dough for about 5 minutes. It should feel soft and smooth, not sticky. Add water 1 tsp at a time if needed.
6. Form dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes. This hydrates the dough for easier rolling.

You did it – fresh pasta dough made completely from scratch! Now comes the fun part of rolling and shaping.

Step 2: Roll Out the Dough

Use a pasta machine or rolling pin to roll the dough into thin, even sheets. Here’s how:

If Using a Pasta Machine:

1. Cut the dough into 4 equal pieces. Keep unused dough covered in plastic as you work.
2. Set the machine to the widest setting and crank a piece through without folding it. This initial pass kneads the dough.
3. Fold the dough into thirds and pass it through the widest setting again. Repeat this 3-4 times until smooth.
4. Progressively decrease the rollers to the narrower settings, passing the dough through each one without folding.
5. Switch to the desired thickness on the final pass. Most pasta is rolled to setting #5 or thinner.
6. Lay the sheet on a lightly floured surface and repeat with remaining dough.

If Rolling By Hand:

1. Cut the dough into 4 pieces. Cover unused dough.
2. Using a rolling pin, roll out one piece into a rectangle, frequently turning and flipping it. Add flour as needed to prevent sticking.
3. When the dough starts to resist rolling, let it rest for 5 minutes. This relaxes the gluten so it’s easier to roll thinly.
4. Roll out the dough as thinly as possible, to about 1/16 of an inch.
5. Lightly flour the pasta sheet and continue with the rest. You may need to let the dough rest several times.

Step 3: Cut the Pasta

Once your dough is rolled out thin, use it to make any shape of pasta you like. Here are some easy cutting methods:

• For long pasta, use a sharp knife or pizza cutter to slice dough into ribbons. Try 1/4-inch pappardelle or 1/8-inch tagliatelle.
• For filled pasta, keep sheets whole. Place mounds of filling at intervals, brush with water between, and top with another sheet. Press around filling and cut into shapes. Ravioli, tortellini, etc.
• For short shapes like cavatelli or orecchiette, cut dough into strips and use a knife or dough tool to shape. YouTube tutorials are helpful for unique shapes!
• For lasagna, simply cut sheets into 9×5-inch rectangles. Boil briefly before layering and baking.
• To make extruded shapes like penne, rigatoni or fusilli, use a pasta machine with extrusion attachments.

Let your imagination run wild when it comes to shaping homemade pasta! The varieties are endless.

Step 4: Dry and Cook the Pasta

Fresh pasta cooks very quickly, so it needs just a short drying time before boiling. Here’s how:

1. Lay cut pasta out on a floured surface or drying rack. Make sure pieces aren’t touching.
2. Let pasta sit 30-60 minutes until slightly dried out on the surface but still pliable. Longer for filled pasta.
3. Bring a large pot of generously salted water to a boil. Use at least 6 quarts water and 2 tbsp salt for 1 lb. pasta.
4. Once boiling rapidly, gently add pasta. Stir frequently to prevent sticking, especially in the first minute.
5. Test doneness starting 2 minutes after the pasta goes in the pot. It’s ready when al dente – tender but with a slight bite. Drain immediately.
6. For baked pasta like lasagna or mac and cheese, undercook the pasta slightly since it will finish cooking in the oven.

Fresh pasta cooks in just 2-5 minutes! That’s why homemade pasta is best served immediately and pairs well with ready-made sauces.

5 Simple Homemade Pasta Sauce Recipes

Of course, the best way to top your fresh pasta is with an easy homemade sauce. Here are 5 delicious sauce recipes to try:

1. Tomato Sauce – Simmer 1 28oz can crushed tomatoes with olive oil, garlic, basil, oregano, red pepper flakes, and salt.
2. Pesto – Blend basil, Parmesan, pine nuts, garlic, and olive oil. Toss with hot pasta and pasta water.
3. Alfredo Sauce – Melt butter and stir in heavy cream, parmesan, garlic, salt, and pepper. Gentle simmer.
4. Carbonara Sauce – Cook pancetta or bacon. Toss pasta with eggs whisked with parmesan, pepper, and pasta water.
5. Vodka Sauce – Saute shallots in olive oil. Add vodka and simmer. Stir in tomato sauce and cream.

Get creative mixing and matching your homemade pasta shapes with easy, flavorful sauces!

Tips for Homemade Pasta Beginners

If this is your first time making homemade pasta, keep these tips in mind:

• Start with just flour and eggs. Once you master the simple dough, then add other ingredients like spinach, tomatoes, herbs, etc.
• Use a scale for the most consistent dough. 100g flour to 1 egg is a good ratio. The dough should form a cohesive ball.
• Roll dough very thin, 1/16 inch or less, for tender pasta. Thicker pasta will be dense and chewy.
• Work in batches, and keep unused dough covered with plastic wrap so it doesn’t dry out as you work.
• Cut pasta into uniform sizes and thicknesses so it cooks evenly.
• Let pasta dry a bit before boiling or it will stick together. Don’t over-dry or it will crack.
• Cook pasta in abundant boiling water that’s well salted. Start tasting at 2 minutes for doneness.
• Serve immediately for the best texture. Leftover cooked pasta can be rinsed in cold water and reheated later.
• Store fresh pasta dough in the fridge up to 2-3 days. Dry pasta can be frozen for a few months.

Frequently Asked Questions

What type of flour is best for pasta?

00 flour is ideal because it’s finely ground and makes tender pasta, but all-purpose flour also works well. Avoid whole wheat or other heavy flours that can make dense pasta.

Do I really need a pasta machine?

No – you can roll and cut pasta by hand! A machine makes it easier but isn’t essential. Use a rolling pin and sharp knife.

How thin should pasta dough be rolled?

Your goal is 1/16 inch or thinner. Any thicker and the pasta will be gummy when cooked. Keep rolling thinner until the pasta is translucent.

Why do my pasta sheets tear?

If the dough tears as you’re rolling it out, let it rest 5 minutes to relax the gluten. Also ensure your work surface and dough are well-floured. Roll slowly.

What can I do if my pasta sticks together?

Fresh pasta needs to dry slightly after cutting so it doesn’t stick. Make sure cut pasta isn’t touching and dries 30-60 minutes before boiling.

How long does fresh pasta last?

The dough keeps 2-3 days in the fridge. Fresh cut pasta is best cooked within a few hours. Dried pasta can be frozen for several months in an airtight bag.

Conclusion

Making fresh pasta at home is an extremely rewarding and satisfying kitchen project. With just flour, eggs, a rolling pin, and a knife, you can create outrageously delicious homemade noodles that taste far better than store-bought. It does take some practice to master the technique, but you’ll improve each time you make it. Don’t be intimidated to try it yourself. Once you master the art of crafting homemade pasta, the culinary possibilities expand, and you’ll find yourself equally enchanted by the allure of delicious lemon greek yogurt recipes, creating a symphony of flavors that will delight anyone fortunate enough to savor your culinary creations.