How to Make Pasta from Scratch

There is something timeless and deeply satisfying about making pasta by hand. It is one of the most elemental cooking experiences. Just flour and eggs, brought together with a little kneading and patience, then transformed into ribbons of tagliatelle or delicate pillows of ravioli. Whether you are cooking for a weekday supper or making a special meal from scratch, homemade pasta brings a wonderful sense of care and authenticity to your kitchen.

In this guide, you will learn how to make classic egg pasta dough, how to knead and roll it, and how to cut or shape it for a wide range of dishes. Once you understand the basic method, you can begin to experiment with styles, fillings and flavours of your own.

What Is Pasta Dough?

Traditional Italian pasta dough is made from flour and eggs. The flour gives the dough strength and elasticity, while the eggs provide richness and colour. This type of dough is ideal for shapes like fettuccine, tagliatelle, lasagne sheets and filled pasta such as tortellini or ravioli.

There are other types of pasta dough, such as semolina and water dough used in southern Italy for orecchiette and cavatelli. Egg-based pasta, however, is the most commonly made at home.

A Brief History of Pasta

Pasta has been a staple of Italian cuisine for centuries. Contrary to popular myth, it was not brought to Italy from China by Marco Polo. Historical records show pasta was already being made and enjoyed in Italy long before his travels. Over time, each region developed its own styles, shapes and sauces based on local ingredients. From Emilia-Romagna's silky egg pasta to Puglia’s rustic semolina orecchiette, pasta has always reflected place, tradition and practicality.

Today, homemade pasta is enjoyed all over the world and is prized for its texture, flavour and the simple pleasure of making it from scratch.

Ingredients and Ratios

For classic egg pasta dough, the basic ratio is 100 grams of flour to one large egg per portion. For two people, use 200 grams of flour and two large eggs. The most traditional flour is Italian '00' flour, which is finely milled and ideal for smooth, silky dough. You can also use a mix of '00' and semolina flour for added bite, or strong white bread flour if '00' is unavailable.

Pile the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well and gently beat them with a fork, gradually drawing in the flour from the edges. Once the mixture becomes too stiff to stir, use your hands to bring it together into a rough dough.

Kneading the Dough

Knead the dough with the heel of your hand for about ten minutes until it becomes smooth, elastic and slightly firm. It should not feel sticky or dry. If it is too dry, add a teaspoon of water. If it is too sticky, dust lightly with more flour.

Once kneaded, wrap the dough tightly in cling film and let it rest at room temperature for at least thirty minutes. Resting allows the gluten to relax, making the dough easier to roll out later.

Rolling and Shaping

After resting, divide the dough into smaller pieces and flatten each one slightly. If using a pasta machine, begin on the widest setting and feed the dough through, folding it in half and repeating several times to smooth it. Then gradually reduce the setting one step at a time until you reach the desired thickness.

If rolling by hand, use a floured rolling pin and plenty of surface space. Roll from the centre outward, turning the dough frequently, until it is thin enough to see your hand through it.

Once rolled, you can cut the pasta into ribbons using the pasta machine cutter or a sharp knife. Dust the strands with semolina to stop them sticking and lay them on a floured surface or hang them to dry slightly before cooking.

For filled pasta, place small spoonfuls of filling along one sheet, cover with another, press out any air and seal the edges before cutting.

Cooking Fresh Pasta

Fresh pasta cooks very quickly. Bring a large pan of salted water to a gentle boil and cook the pasta for two to four minutes depending on thickness. It should be tender but still slightly firm to the bite.

Toss immediately with your chosen sauce, whether it is a classic tomato and basil, creamy mushroom or a drizzle of butter with sage. Fresh pasta soaks up sauce beautifully and benefits from being dressed while still hot and slightly wet from the pan.

Chef Tips and Variations

Many Italian chefs recommend adding a little olive oil to the dough for extra smoothness, although others prefer the purity of flour and eggs alone. Some use yolks instead of whole eggs for a richer golden colour, especially in pasta made for filled dishes.

You can colour or flavour your dough naturally. Try adding cooked spinach or beetroot, blended and squeezed dry, to the eggs before mixing. Use squid ink for dramatic black pasta or infuse with herbs like basil or parsley for a fresh twist.

For a quicker version, you can roll the dough thinner and cut straight into pappardelle or hand-shape rustic strands with a knife.

Common Mistakes to Avoid

Too much flour can make your dough tough and difficult to roll. Resist the urge to over-flour the surface while kneading or rolling. On the other hand, under-kneading will make the pasta fragile and prone to tearing.

Not resting the dough is another common error. Resting is essential for smooth rolling and good texture. Be gentle when cooking and do not let fresh pasta sit too long once shaped or it may become sticky. Either cook it soon after rolling or dust well and refrigerate or freeze for later.

Serving Ideas and Sauces

Fresh pasta deserves a simple, well-balanced sauce. A light tomato and basil, a classic butter and sage, or a creamy mushroom and thyme sauce all pair beautifully. Use fresh Parmesan or Pecorino to finish and a drizzle of good olive oil if desired.

Ravioli can be filled with ricotta and spinach, roasted squash and nutmeg or mushrooms and mascarpone. Tagliatelle pairs well with ragu, while thinner strands like fettuccine work with lighter cream or lemon sauces.

Dietary Variations

To make egg-free pasta, use semolina and water for a southern Italian-style dough. This is great for shaping orecchiette or cavatelli by hand. For gluten-free pasta, use a blend of gluten-free flours such as rice, maize and potato starch. Add xanthan gum for structure and follow a recipe tailored to gluten-free dough, as the texture behaves differently.

Sustainability and Storage

Homemade pasta can be stored in the fridge for a day or frozen in portions. Lightly dust it with semolina before freezing. Choose British eggs and organic flour for sustainable baking, and use up any leftover dough by shaping small gnocchetti or pasta scraps for soups.

Pasta making is a lovely way to reduce packaging waste, especially if you buy flour in bulk or use refill shops.

Final Thoughts: A Timeless Kitchen Ritual

Making pasta is more than just preparing a meal. It is a tactile, grounding process that invites you to slow down, use your hands and enjoy the transformation of simple ingredients into something comforting and beautiful. With a little time and a touch of practice, homemade pasta becomes one of the most rewarding things you can make in your kitchen.