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How to make homemade fresh pasta

Plus, a quick tutorial for making fettuccine.

1y ago

Fresh pasta is one of the strong points of Italian cuisine. Lasagne, tortellini and ravioli, for example, all of them need fresh pasta as a starting point. Other than being the base for every kind of stuffed pasta, you need fresh pasta if you fancy homemade tagliatelle, fettuccine, pappardelle or a few other kinds of pasta like maltagliati or strozzapreti.

You don't need many ingredients and the procedure is quite simple. Let's see how to make our handmade fresh pasta.

What you need:

A spacious wooden board, or a clean and smooth surface to work on.

A pasta machine and a rolling pin

A knife

Strong arms!


Eggs, better if fresh from the countryside

Flour 00 quality


The ratio of ingredients is an egg for every 100 grams of flour.

First step

Make a flour mountain on your working surface. Dig a hole in the middle and add as many eggs as the quantity of flour you're using requires. Add a pinch of salt for any eggs you've used.

Mix everything with your hands. Start pushing the flour from the edges to the middle. Keep kneading the mixture until you have a smooth and uniform ball of pasta. From time to time spread some flour on the work surface to avoid the pasta sticking to the surface. It is a hard job, but don't give up, the result will be worth all the effort!

Once your ball is ready, let it rest for twenty minutes. Rest your sore arms as well, and get ready for step two.

Step two

Cut your pasta into slices an inch thick, sprinkle some flour over a slice and massage it with your hands. Pull and stretch the pasta with a rolling pin until you have a thin sheet of pasta. Be careful with the thickness. Even when the fresh pasta looks thin, when you cook it, it will become thicker!

Once your slice is all done, you can cut them in a rectangular shape and use it to make lasagna or stuffed pasta or whatever you prefer.

Of course with a pasta machine, the process is easier. But if you own one, you probably didn't need to read this post.

How to make fettuccine

Take one sheet, spread some flour over it, and roll it on itself starting with the shortest border. When the roll is done, cut it in half an inch slices using a knife. Your fresh fettuccine are ready. Let them rest on a tray, previously sprinkled with flour, leaving some space between the stripes.

Repeat until you run out of pasta.

Now you can cook them and garnish with your favourite sauce. Fresh pasta can be stored in the freezer or, if you plan to eat it in a few days, in the fridge.

Have you ever made handmade pasta?

Share your experiences and advice in the comments!

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Comments (15)

  • I’ll have to try to make fresh pasta sometime

      1 year ago
  • Me "Ah, cute! Why don't I ever make fresh pasta?"

    You "Strong arms!"

    Me: "Ah that's why..."

      1 year ago
  • I'm still amazed by the sheer number of beautiful Italian names for pasta, tagliatelle, fettuccine, pappardelle, maltagliati, strozzapreti, the lot 😊 But mysteriously there are also numbers. Right now I've got two packs of pasta from Barilla at home, fusilli is no. 98 ans spaghettoni is no. 7. I wonder whether these numbers are consistent across the various brands of pasta. Is Barilla no. 25 the same as De Cecco no. 25?

      1 year ago
    • I think it's just a identification number for the format, but Barilla for example use the numbers to identify thickness when is about long pasta 🤔

        1 year ago
    • Right. So spaghettoni no. 7 are thicker than spaghetti no. 5?

        1 year ago
  • This I want to learn !

      1 year ago