Fresh Pasta 101
Making fresh pasta from scratch is simpler than it seems — you just need 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.
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Italian Translation: Pasta all’Uovo
Region of Origin: Fresh pasta is made throughout Italy, with countless regional shapes and traditions
Best With: Tomato sauces, cream sauces, pesto, butter sauces, ragù, stuffed pasta, or seafood
Category: An Italian Kitchen Essentials
Michelle’s Cucina
A note from my kitchen to yours.
Fresh pasta is where it all begins. 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…uno, due… —a calm focus that makes you slow down a little.
Why this recipe works: Fresh pasta isn’t complicated—it simply rewards good technique. A blend of all-purpose and semolina flour creates dough that’s tender enough to roll, yet sturdy enough to hold its shape whether you’re cutting noodles or filling ravioli.
Ingredients for Fresh Pasta:
Full measurements in the recipe card below.
- 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.
recommended kitchen tools:
Essentials:
- Fork
- Bench Scraper
- 2–3 Baking Trays
- Plastic Wrap
- Rolling Pin
- Dual Wheel Pasta Cutter
- Large Pot
Very Helpful Extras:
- Manual Hand Crank Pasta Roller (in place of the Rolling Pin)
- Ravioli Filling Tool
- Digital Food Scale
- Pasta Drying Rack
- Round Cutters
My Favorites:
- KitchenAid Mixer with Pasta Roller Attachment (in place of the Rolling Pin and Manual Hand Crank Pasta Roller)
- Pasta Pot with Insert (in place of the Large 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. Cooking Times: 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: Hearty Ragù, Light Tomato, Butter + Fresh Herbs, Basil Pesto, Lemon Cream
Stuffed Pasta:
- Types: Ravioli, Tortellini, Cappellacci, Tortelloni
- Fillings: Ricotta & Herb, Pear & Gorgonzola, Pumpkin & Amaretto, Lemon Mascarpone, Braised Meat
- Sauces: Tomato, Butter & Sage, Broth, Basil Pesto
Short Pasta:
- Types: Orecchiette, Rigatoni, Gigli
- Sauces: Tomato Cream-based, Chunky Meat or Vegetable, Bean or Lentil-based
La Vita, Simplified:
Kitchen Tip: If dough feels dry, wet your hands and knead another minute. If it feels sticky, dust your work surface lightly with semolina flour instead of all-purpose flour to preserve the pasta’s texture.
Storage: Fresh pasta can be air-dried for 12–24 hours, until it snaps cleanly when bent. Store completely dried pasta in an airtight container at room temperature for up to 2 weeks.
Make Ahead: Freeze freshly cut or shaped pasta in a single layer until firm, then transfer to freezer bags. Cook directly from frozen—it keeps beautifully for up to 3 months.
Pasta Favorite: The Mercato Atlas 150 Pasta Roller is a timeless classic that gives you complete control over thickness and creates beautifully even pasta sheets.
Kitchen Favorite: A pasta drying rack keeps strands separated for even drying while saving valuable counter space.
Pantry Favorite: I always keep semolina flour on hand—it gives fresh pasta its signature bite and helps prevent sticking while rolling and shaping.
Pasta Math: Once you learn the ratio, homemade pasta becomes incredibly easy to scale. A digital kitchen scale makes fresh pasta far more consistent than measuring by volume—especially when working with flour.
- 1 serving: 100g flour + 1 egg
- 4 servings: 400g flour + 4 eggs
- 8 servings: 800g flour + 8 eggs
Confidence Builder: Fresh pasta becomes easier every time you make it. Don’t worry if your first batch isn’t perfect—even in Italy, pasta-making is a skill that’s learned through practice.
FRESH PASTA 101
Equipment
- Essentials: Fork, Bench Scraper, 2–3 Baking Trays, Plastic Wrap, Rolling Pin, Dual Wheel Pasta Cutter, Large Pot
- Very Helpful Extras: Manual Hand Crank Pasta Roller (in place of the Rolling Pin), Ravioli Filling Tool, Digital Food Scale, Pasta Drying Rack, Round Cutters
- My Favorites: KitchenAid Mixer with Pasta Roller Attachment (in place of the Rolling Pin and Manual Hand Crank Pasta Roller), Pasta Pot with Insert (in place of the Large Pot)
Ingredients
- 1 ¼ cups Semolina Flour - plus more for dusting
- 1 ¼ cups + 2 Tablespoons All-Purpose Flour
- 4 Large Eggs
Instructions
Make the Dough
- 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.
- Rest: Wrap tightly in plastic wrap and let rest 30 minutes at room temperature. This allows gluten to relax and makes rolling easier.
Prepare the Filling (if using)
- (See An Italian Kitchen Filling Recipes below!)
Roll & Shape the Pasta
- While you're shaping the pasta, bring 4–5 quarts (16–20 cups) water + 1½ Tbsp sea salt to a rolling boil in a large pot, if you plan to cook it immediately.
- 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 & Serve
- Cooking Times:- 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
- Serving Note & Special Instructions:
- Dough Tips: If dough feels dry, wet your hands and knead another minute. If it feels sticky, dust your work surface lightly with semolina flour instead of all-purpose flour to preserve the pasta’s texture.
- Storage: Fresh pasta can be air-dried for 12–24 hours, until it snaps cleanly when bent. Store completely dried pasta in an airtight container at room temperature for up to 2 weeks.
- Make Ahead: Freeze freshly cut or shaped pasta in a single layer until firm, then transfer to freezer bags. Cook directly from frozen—it keeps beautifully for up to 3 months.
- Michelle’s Kitchen Recommendations:
- Continue your Fresh Pasta Journey with these 4 Filling Recipes:
🍝 Continue Your Fresh Pasta Journey:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
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