FRESH PASTA 101
Master homemade fresh pasta with this classic semolina and all-purpose flour dough—perfect for long pasta, ravioli, tortellini, and more.
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
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.
Egg Tip: Use fresh, room-temperature large eggs for best results. Cold eggs can make dough stiffer and harder to knead.
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.
Tip: It should spring back slightly when pressed — this is the “bounce test”, showing the gluten has developed.
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:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹