Explore the Art of Homemade Pasta

Making pasta from scratch is simple. It requires few ingredients and basic tools. Mastering scratch-made pasta techniques lets you control flavor and texture. It elevates your meals. I will guide you through the essentials.

Essential Scratch-Made Pasta Techniques

Start with the right ingredients. Use high-quality flour and fresh eggs. The classic ratio is 100 grams of flour per egg. Adjust for humidity and flour type.

Steps:

1. Mix flour and eggs - Combine on a clean surface or bowl.

2. Knead dough - Press and fold for 10 minutes until smooth.

3. Rest dough - Wrap in plastic, rest 30 minutes.

4. Roll dough - Use a rolling pin or pasta machine.

5. Cut shapes - Tagliatelle, fettuccine, or ravioli.

   
   

Keep dough covered to prevent drying. Use semolina flour for dusting. It stops sticking.

Rolled pasta dough ready for cutting

Tools Needed for Scratch-Made Pasta

You don’t need fancy equipment. Basic tools work well.

• Rolling pin or pasta machine

• Sharp knife or pasta cutter

• Mixing bowl or clean surface

• Fork or whisk for eggs

• Plastic wrap

  
  

A pasta machine speeds up rolling and cutting. It ensures even thickness. Rolling by hand works but takes more effort.

Use a clean, flat surface for kneading. Wooden or marble surfaces are ideal.

Pasta machine rolling dough sheet

How many eggs for 2 cups of flour for pasta?

For 2 cups of flour, use 2 large eggs. This is a standard ratio. Adjust slightly if dough feels dry or sticky.

• If dry, add a teaspoon of water.

• If sticky, add a bit more flour.

  
  

Beat eggs lightly before mixing. Combine flour and eggs gradually. Knead until dough is elastic and smooth.

Rest dough for 30 minutes. This relaxes gluten. It makes rolling easier.

Dough ball resting before rolling

Cooking and Serving Scratch-Made Pasta

Cook fresh pasta in boiling salted water. It cooks fast - 2 to 4 minutes. Watch closely to avoid overcooking.

Drain pasta and toss with sauce immediately. Fresh pasta pairs well with:

• Simple tomato sauce

• Garlic and olive oil

• Creamy Alfredo

• Pesto

  
  

Add fresh herbs or grated cheese for flavor. Serve hot.

Why Choose Scratch-Made Pasta?

Scratch-made pasta tastes better. Texture is tender yet firm. You control ingredients - no preservatives or additives.

It fits farm-to-table dining. Use local eggs and flour. Fresh pasta complements seasonal sauces.

Try making homemade pasta yourself. It’s rewarding and delicious.

Tips for Perfect Scratch-Made Pasta Every Time

• Use room temperature eggs.

• Knead dough thoroughly.

• Rest dough before rolling.

• Roll dough thin but not too thin.

• Dust with semolina to prevent sticking.

• Cook fresh pasta quickly.

• Pair with fresh, seasonal sauces.

  
  

Practice improves results. Start simple. Experiment with shapes and flavors.

Making scratch-made pasta is a skill worth learning. It brings fresh, authentic taste to your table. Try it today.