Fresh Pasta 101
Making pasta from scratch is simpler than it seems — just flour, eggs, and a little technique. In this guide, you’ll learn the classic method for fresh Italian pasta that’s smooth, golden, and endlessly versatile.
Italian Translation: Pasta all’Uovo
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
Fresh pasta is where it all begins — simple ingredients that somehow turn into something special every single time. It was one of the first things I learned in culinary school, and it’s still one of my favorite parts of cooking. There’s a rhythm to it — uno, due… uno, due… — a calm focus that makes you slow down and remember why Italian food is so timeless.
What You’ll Need to Make Fresh Pasta:
- Semolina Flour
- All-Purpose Flour
Flour Tip: A blend of All-Purpose and Semolina flour gives pasta the ideal texture — smooth yet structured. All-Purpose flour provides elasticity and tenderness. Semolina flour adds strength and a pleasant bite.
- Eggs
Egg Tip: Use fresh, room-temperature large eggs for best results. Cold eggs can make dough stiffer and harder to knead.
Equipment & Tools for Fresh Pasta:
- Basics: Dual Wheel Pasta Cutter, Fork, Bench Scraper, Small Cup, 2–3 Baking Trays, Rolling Pin, Plastic Wrap
- Optional: Manual Hand Crank Pasta Roller, Ravioli Filling Tool, Food Scale, Pasta Drying Rack, Round Cutters
- Ideal: KitchenAid Mixer with Pasta Roller Attachment, Pasta Pot
How to Make Fresh Pasta:
Step 1: Combine the flours.
In a medium bowl, whisk together both flours until evenly mixed.
Step 2: Create a well.
On a clean work surface, pour the flour mixture into a mound and create a wide “fountain” in the center.
Step 3: Add the eggs.
Crack the eggs into the center of the well.
Step 4: Incorporate.
Using a fork, gently whisk the eggs, slowly pulling flour from the inner edges of the mound until a thick paste forms.
Step 5: Bring it together.
Use a bench scraper to fold in remaining flour until a shaggy dough forms.
Step 6: Knead the dough.
Knead for 5–10 minutes, until the dough is smooth and elastic. Tip: It should spring back slightly when pressed — this is the “bounce test”, showing the gluten has developed.
Step 7: Rest.
Wrap tightly in plastic wrap and let rest 30 minutes at room temperature. This allows gluten to relax and makes rolling easier.
Step 8: Divide.
Cut the dough into 4 pieces with a bench scraper. Keep unused portions covered while working.
Step 9: Roll.
By hand: Use a rolling pin, working from center outward, until thin and even. With a pasta roller: Start on the widest notch. Roll twice through setting 1, folding over if needed until smooth. Then continue once each through settings 2–8 for long pasta, or 2–7 for filled pasta.
Step 10: Cut the pasta.
Shape as desired — pappardelle, fettuccine, ravioli, etc. Dust with semolina to prevent sticking.
Step 11: Cook.
Bring 20 cups (5 quarts) water + 1½ Tbsp sea salt to a rolling boil. [Fresh pasta: 2–3 minutes. Frozen pasta: 3–5 minutes. Air-dried pasta: 4–6 minutes. Commercial dried pasta: 6–10 minutes. Drain and serve immediately.
How to Serve Fresh Pasta:
- Long Pasta:
Types: Pappardelle, Fettuccine, Linguine, Spaghetti
Sauces: Meat Ragù, Butter + Fresh Herbs, Lemon Cream, Light Tomato
- Stuffed Pasta:
Types: Ravioli, Tortellini, Cappelletti
Fillings: Ricotta & Spinach, Pureed Vegetable, Braised Meat
Sauces: Tomato, Butter & Sage, Broth
- Short Pasta:
Types: Orecchiette, Rigatoni, Gigli
Sauces: Chunky Meat or Vegetable, Tomato Cream-based, Bean or Lentil-based
La Vita, Simplified:
- Tips when working with the dough:
- If your dough feels dry and crumbly, wet your hands and knead for another minute — a tiny bit of extra moisture goes a long way.
- If it feels sticky, dust the surface with semolina (not AP flour — it adds texture instead of gumminess).
- To Dry Fresh Pasta: Spread pasta in a single layer on a baking sheet. Leave uncovered in a cool, dry area 12–24 hours, turning once or twice.
When fully dry (it should snap when bent), store airtight at room temperature for up to 2 weeks.
- To Freeze Fresh Pasta: Arrange on a baking sheet in a single layer and freeze 30 minutes.
Transfer to labeled freezer bags and store up to 3 months.
- Adjusting Yield:
- 8 servings = Double recipe
- 1 serving = 100g total flour (50g Semolina, 50g All-Purpose) + 1 egg
FRESH PASTA 101
Equipment
- Basics: Dual Wheel Pasta Cutter, Fork, Bench Scraper, Small Cup, 2–3 Baking Trays, Rolling Pin, Plastic Wrap
- Optional: Manual Hand Crank Pasta Roller, Ravioli Filling Tool, Food Scale, Pasta Drying Rack, Round Cutters
- Ideal: KitchenAid Mixer with Pasta Roller Attachment, Pasta Pot
Ingredients
- 1 ¼ cups Semolina Flour - plus more for light dusting
- 1 ¼ cups + 2 Tablespoons All-Purpose Flour - Flour Tip: A blend of All-Purpose and Semolina flour gives pasta the ideal texture — smooth yet structured. All-Purpose flour provides elasticity and tenderness. Semolina flour adds strength and a pleasant bite.
- 4 Large Eggs - Egg Tip: Use fresh, room-temperature large eggs for best results. Cold eggs can make dough stiffer and harder to knead.
Instructions
- Combine the flours: In a medium bowl, whisk together both flours until evenly mixed.
- Create a well: On a clean work surface, pour the flour mixture into a mound and create a wide “fountain” in the center.
- Add the eggs: Crack the eggs into the center of the well.
- Incorporate: Using a fork, gently whisk the eggs, slowly pulling flour from the inner edges of the mound until a thick paste forms.
- Bring it together: Use a bench scraper to fold in remaining flour until a shaggy dough forms.
- Knead the dough: Knead for 5–10 minutes, until the dough is smooth and elastic. Tip: It should spring back slightly when pressed — this is the “bounce test”, showing the gluten has developed.
- Rest: Wrap tightly in plastic wrap and let rest 30 minutes at room temperature. This allows gluten to relax and makes rolling easier.
- Divide: Cut the dough into 4 pieces with a bench scraper. Keep unused portions covered while working.
- Roll:- By hand: Use a rolling pin, working from center outward, until thin and even.- With a pasta roller: Start on the widest notch. Roll twice through setting 1, folding over if needed until smooth. Then continue once each through settings 2–8 for long pasta, or 2–7 for filled pasta.
- Cut the pasta: Shape as desired — pappardelle, fettuccine, ravioli, etc. Dust with semolina to prevent sticking.
- Cook: Bring 20 cups (5 quarts) water + 1½ Tbsp sea salt to a rolling boil.- Fresh pasta: 2–3 minutes- Frozen pasta: 3–5 minutes- Air-dried pasta: 4–6 minutes- Commercial dried pasta: 6–10 minutes
- Drain and serve immediately.
- Buon Appetito! 🍝
Notes
- Long Pasta:
- Types: Pappardelle, Fettuccine, Linguine, Spaghetti
- Sauces: Meat Ragù, Butter + Fresh Herbs, Lemon Cream, Light Tomato
- Stuffed Pasta:
- Types: Ravioli, Tortellini, Cappelletti
- Fillings: Ricotta & Spinach, Pureed Vegetable, Braised Meat
- Sauces: Tomato, Butter & Sage, Broth
- Short Pasta:
- Types: Orecchiette, Rigatoni, Gigli
- Sauces: Chunky Meat or Vegetable, Tomato Cream-based, Bean or Lentil-based
- Tips when working with the dough:
- If your dough feels dry and crumbly, wet your hands and knead for another minute — a tiny bit of extra moisture goes a long way.
- If it feels sticky, dust the surface with semolina (not AP flour — it adds texture instead of gumminess).
- To Dry Fresh Pasta: Spread pasta in a single layer on a baking sheet. Leave uncovered in a cool, dry area 12–24 hours, turning once or twice.
When fully dry (it should snap when bent), store airtight at room temperature for up to 2 weeks. - To Freeze Fresh Pasta: Arrange on a baking sheet in a single layer and freeze 30 minutes. Transfer to labeled freezer bags and store up to 3 months.
- Adjusting Yield:
- 8 servings = Double recipe
- 1 serving = 100g total flour (50g Semolina, 50g All-Purpose) + 1 egg
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