Fresh Pasta Article -
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Fresh Pasta

Making pasta is easier than you think.

Homemade pasta has a unique taste and a bite not found in any store-bought varieties.

Noodle Basics

Fresh pasta contains only three ingredients: flour, salt, and eggs.

  • Semolina, a high-protein flour made from Durum wheat, makes better pasta than all-purpose flour. It creates a stronger gluten structure, allowing for more pliable dough.
  • Salt provides flavor, and the eggs create richer dough, along with binding the dough together.
  • Olive oil is sometimes added for flavor, or, if the pasta is to be dried, water is used instead of eggs.


Kneading the dough creates the important gluten structure that holds the pasta together. Using a stand mixer with a dough hook simplifies the process: just add the ingredients and mix. Kneading by hand takes more effort, but is still quite enjoyable (and a good workout).

  • Start with a large, clean work surface. Make a mound of the flour and salt with a well in the middle.
  • Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
  • Knead the dough until it is soft and pliable. This might take several minutes.


    A pasta machine is a pasta maker's best friend. Just follow these tips for flawless dough:

    • Use the machine for the final kneading. Run the dough through the widest setting on the machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
    • Work the dough through the settings of the machine until the desired thickness is reached.
    • Four hands are better than two: enlisting some help with turning the handle of the pasta machine will make this job much easier.
    • If you're working with only a portion of the dough at a time, keep the remainder wrapped in plastic to prevent it from drying out.

    Rolling by hand works, too, and can easily be done with just a rolling pin and a large work surface.

    • Just as with a pasta machine, roll the pasta dough flat, fold into thirds, and roll flat again, until the dough is shiny and elastic.
    • Make sure the dough is in small enough batches to be workable. (Slightly smaller than your fist is a good gauge.) Keep extra dough covered in plastic until you're ready to work with it.
    • Roll to the final thickness, and form desired shape.

    Try these recipes for fresh pasta:


    Fresh pasta allows you to choose your favorite shape of pasta, in any size you choose.

    • Any sort of thin, flat pasta is possible when making pasta by hand, including lasagna, fettuccine, or linguine.
    • Complex shapes, such as penne, spaghetti, or macaroni requite special cutters and attachments added to the pasta machine.
    • Filled pastas, such as ravioli or tortellini, are perfect for fresh-made pasta. You can fill them with anything you choose, and create the best pairing possible between filling and sauce.

    Try these ravioli and filled pasta recipes:

    Jan. 16, 2010 8:43 am
    The ratio that has worked for us is; 3/4 C flour and 1 large egg per serving portion. When rolling thru the pasta machine divide dough by number of eggs in batch - if using 4 eggs, divide dough into 4ths and then roll each thru pasta machine seperately.
    Feb. 1, 2010 8:39 am
    delightful recipe... I'll use it again... gave me ideas of how to make my own version of fillings and change them about.. thanks
    Feb. 16, 2010 2:10 am
    Apr. 12, 2010 4:30 pm
    May 26, 2010 12:51 pm
    i love pasta
    Sep. 8, 2010 9:08 am
    wow I had no idea it was that easy... I dont think I will be stocking up on pasta anymore!
    Nov. 3, 2010 9:33 pm
    where is the recipe for fresh pasta ,how many this ? and that
    Nov. 7, 2010 8:14 am
    Nov. 11, 2010 4:12 pm
    yummmm pasta is amazing
    Lisa Lynk 
    Dec. 18, 2010 11:40 am
    I have a takka pasta and dough machine but have lost the recipe booklet and DVD. Does anyone have it?
    Feb. 13, 2011 10:15 am
    why can't we store in our recipe box?
    Feb. 13, 2011 2:06 pm
    I've attempted to make my own pasta twice and failed miserably both times. These tips are definitely helpful - thanks!
    Peggy v 
    Mar. 12, 2011 4:41 pm
    I would like to make pasta with roasted garlic and basil. Any ideas on how I should adapt the recipe?
    Apr. 2, 2011 9:32 pm
    @Peggy v Just puree your roasted garlic and basil in olive oil in a blender or food processor. Combine at the same time you combine eggs when making dough.
    May 7, 2011 1:24 pm
    I, like Roxy, also wondered why the recipe couldn't be added to my recipe box so I added it to my favorites page.
    May 11, 2011 5:14 pm
    What special tool do you use to cut spaghetti?
    Jul. 9, 2011 10:57 am
    This will not save to your recipe box because it's an article not a recipe. You can save to your personal favorites on your computer (like someone mentions above) or you can share on FB and then save article from there. Homemade pasta is the BEST!!
    Aug. 13, 2011 5:44 pm
    Once the pasta dough is made, can you store it overnight before rolling it out?
    pat swartz 
    Aug. 15, 2011 9:11 am
    I make homemade pasta alot have a machine to roll. I appricate ideas of others. Thank you.
    Sep. 10, 2011 11:12 pm
    Why can't I put this in my recipe box?
    Sep. 22, 2011 6:15 am
    you can add it to your recipe box by copy/pasting the article address, go to your recipe box and click "view all my recipes" and from there you should have a place to paste the address into a folder named "articles."
    Sep. 22, 2011 6:20 am
    more to it: once in recipe list choose "options" then "add a web link" then it'll take over from there and you can choose from other choices. if you are detail oriented like I am, you can also create a folder like "articles" to put this article into.
    Sep. 22, 2011 6:22 am
    I just wish you could also add videos...haven't figured that one out yet ;P
    Sep. 22, 2011 1:16 pm
    beckylh, the videos are really easy to find. Just go to Tools & Tips, and click on "Videos -Watch & Learn." You then can enter the topic that you want (pasta, for example), do the search, and all of the videos that AR has will come up. The first one you'll see for pasta is "egg pasta."
    Mar. 22, 2012 10:08 am
    This is a wonderful recipe. You can do any variation you want with it. As a professional chef, I make lot's and lot's of things myself rather than store bought. Love this article. :)
    Jul. 6, 2012 12:00 pm
    @ Beckylh thank you so much for the directions on how to add this article to my box. It was driving me nuts!
    Dec. 20, 2014 11:29 am
    Why was my ravioli pasta hard? I stuffed them with Sea food and made a white wine , butter and garlic cream sauce. The sauce was to die for but the ravioli dough was hard?
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