From Scratch to Plate: How to Make Homemade Pasta Like an Italian Nonna.
Making homemade pasta from scratch is one of the most rewarding experiences in the kitchen. There's something magical about rolling out dough by hand and turning it into fresh, tender pasta that will elevate any meal.
To make pasta, you need only a few basic ingredients: flour, eggs, salt, and water. Use high-quality "00" flour, which is finely milled and perfect for pasta. You'll need 2 cups of flour for every 2 large eggs. A pinch of salt and a small splash of olive oil are optional but can enhance the flavor and texture of the dough.
On a clean surface, create a mound with your flour and make a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gently beat the eggs, slowly incorporating the flour from the edges of the well.
Kneading is key to developing the gluten in the dough, which gives pasta its signature texture. Work the dough with the palms of your hands, folding it over itself and pressing it down. Continue kneading for about 10 minutes until the dough is smooth and elastic.
Once the dough is smooth and elastic, divide it into 2 or 3 smaller pieces for easier handling. Using a rolling pin or pasta machine, roll each piece of dough into a thin sheet, about 1/8-inch thick.
Now, it’s time to turn your dough into the pasta shape of your choice. For fettuccine, roll the dough sheets loosely and slice them into strips. For tagliatelle, cut the dough into slightly wider ribbons.
Fresh pasta cooks much faster than dried pasta, typically in 2-3 minutes. Bring a large pot of salted water to a boil and drop the pasta in. Stir occasionally to prevent sticking. Once the pasta rises to the top and is al dente, remove it from the pot and drain.
Homemade pasta is incredibly versatile and pairs well with a variety of sauces. Toss your freshly cooked pasta in a classic marinara, a creamy Alfredo, or simply with olive oil, garlic, and Parmesan. Fresh pasta is also delicious with pesto, carbonara, or a rich ragù.
If you’re not using the pasta right away, you can dry it or freeze it for later use. To dry, lay the pasta out in a single layer on a clean kitchen towel or a pasta drying rack. To freeze, lay the pasta out on a baking sheet and freeze it for about 30 minutes before transferring it to a freezer bag or container.