How to Make Homemade Pasta: Italian Style

Learn the traditional art of making pasta from scratch with just a few ingredients and elementary techniques.

Last weekend, my family gathered around the flour-dusted counter.

Each of us was eager to try our hand at making homemade pasta for the first time.

As we rolled and cut the dough, laughter, and stories filled the room, turning a simple meal prep into a cherished memory.

Cooking on weekends is a cherished ritual that brings us all together.

We often use a special ingredient, which we buy saffron in Dubai, adding a luxurious touch to our homemade pasta dishes.

Making pasta from scratch might sound difficult, but it’s simpler than you think and so much fun to do with loved ones.

In this post, I’ll walk you through the traditional art of making your own pasta, just like an Italian family.

With just a few basic ingredients and some simple techniques, you’ll be ready to turn a regular meal into a special occasion.

Let’s get started with each step and create delicious memories with every roll and cut!

Step 1. Gather Your Ingredients

Making homemade pasta is simpler than you might think, and it all starts with three basic ingredients: all-purpose flour, eggs, and a little salt.

Here’s how to get ready:

  • Flour: Use 1 cup of all-purpose flour, which is easy to find and works great. If you want your pasta to have a slightly rougher texture, which is excellent for catching sauce, try semolina flour instead.
  • Eggs: 1 large egg. These bind the flour and add richness and color to your pasta.
  • Salt for the water: Just a pinch is needed to enhance the flavor of your pasta.
  • Optional: flavorings like olive oil, garlic, or herbs

Gather these ingredients, and you’re on your way to creating a delicious pasta dish from scratch!

Equipment you’ll need:

  • Stand mixer or hand-cranked pasta machine
  • Kneading surface or a clean, floured surface
  • Rolling pin
  • Cutting tool (e.g., pasta cutter or sharp knife)

Step 2. How to Make the Pasta Dough

Now, let’s put those ingredients to work and make the pasta dough:

  • Mix the Ingredients: Pour your flour onto a clean surface, making a mound. Make a well in the center and crack your eggs into it. Add your pinch of salt. With a fork, softly beat the eggs and start to add in the flour from the inside edges of the well.
  • Knead the Dough: Once mixed, use your hands to knead the dough. It might be a bit sticky at first, but as you knead, it will become elastic and smooth. This should take about 10 minutes.
  • Rest the Dough: After kneading, wrap it in plastic wrap and allow it to rest at room temperature for at least 30 minutes. This rest is crucial because it helps the gluten in the flour relax, making the dough easier to shape later.

This dough goes with whatever type of dish you’re planning, whether you want to make spaghetti, fettuccine, or any other pasta shape.

The process is fun and gives you a fresh, delicious base for your meal!

Step 3. Roll Out the Pasta

Once your dough has rested, it’s time to shape it:

  • Use a Pasta Roller: If you have a pasta machine, start by adjusting it to its widest setting. Flatten your dough slightly with your hands, then run it through the machine. Fold the dough in half and roll it through again, gradually adjusting the machine to thinner settings with each pass until the dough reaches your desired thinness.
  • Rol by Hand: Don’t have a machine? No problem! Dust your surface with a little flour, and use a rolling pin to roll out the dough until it’s very thin. You might need to put some muscle into it to get it thin enough for pasta.
  • Thickness Tips: The thickness depends on what you’re making. For spaghetti or linguine, roll it really thin. For lasagna, a little thicker will do just fine.

Step 4. Cut the Pasta

Now, let’s turn this dough into noodles:

  • Cut by Machine: If you’re using a machine, switch to the cutting attachment after you’ve rolled your dough. Feed the dough sheet through, and it’ll cut it into neat strands.
  • Cut by Hand: Lay your rolled dough flat, then fold it loosely in sections to make it easier to handle. Use a sharp knife to slice it into strips. For wider noodles, cut wider strips.
  • Different Shapes: Feeling creative? Cut dough squares for bow ties, or fill circles and fold for ravioli.

Step 5. Cook the Pasta

Cooking fresh pasta is quick and easy:

  • Fill a big pot with water, boil it, and add a pinch of salt.
  • Fresh pasta cooks much faster than dried. It usually takes about 2-4 minutes. Just taste a piece to see if it’s done.
  • The pasta should be soft but still firm to the bite, known as ‘al dente.’

Step 6. Serving Suggestions

Make your pasta dish delicious:

  • Sauce Pairings: Tomato sauce goes well with spaghetti, creamy alfredo with fettuccine, and pesto with penne.
  • Adding Flavors: Sprinkle some fresh herbs, grate a little Parmesan cheese, or drizzle some good olive oil to elevate your dish.
  • Plating Tips: Twirl spaghetti with a fork to make it look fancy on the plate, or layer lasagna neatly to show off its ingredients.

Step 7. Storing Homemade Pasta

If you made too much pasta, here’s how to store it:

  • Hang it up on a pasta drying rack or position it flat on a baking sheet. Once dry, store it in an airtight container.
  • For short-term storage, dust your pasta with a bit of flour to keep it from sticking, and put it in an airtight container in the fridge. It will last for a couple of days.
  • To freeze, put the pasta on a baking sheet until frozen to prevent sticking, then transfer it to a freezer bag. It can be cooked immediately from frozen. Just increase the minutes to the cooking time.


Making your own pasta at home is a fun and rewarding experience.

You’ve seen how simple it is to start with just flour, eggs, and a little salt and end up with a delicious meal that can impress your family and friends.

Each step adds your personal touch to the dish, making it special.

Now that you know how to make it, you can test it with different shapes and flavors.

Keep practicing, and you’ll feel like a real Italian chef in no time!

Enjoy the process and the tasty results of your homemade pasta.

Christopher Stern

Christopher Stern is a Washington-based reporter. Chris spent many years covering tech policy as a business reporter for renowned publications. He has extensive experience covering Congress, the Federal Communications Commission, and the Federal Trade Commissions. He is a graduate of Middlebury College. Email:[email protected]

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