Hey, friends. If you’ve ever wanted to make pasta from scratch but weren’t sure where to start, this post is for you.
I’m passionate about making fresh pasta because the store-bought stuff tends to have ingredients I’m not the biggest fan of (I’m looking at you, niacin and riboflavin). If the pasta you’re buying has more than two ingredients (flour and water), something is fishy. So just make it yourself with organic ingredients.
This is a very detailed guide that took me many months of trial, error, and testing to write. I don’t expect you to read it in its entirety in one sitting. If you do, wow. Kudos and thanks. This guide comes from my own personal experience plus insights from many other experts.
My goal is for you to be able to refer to this guide for anything and everything pasta. I’ll update it if anything changes in my pasta-making journey.
I’m walking you through two classic types of pasta dough (egg pasta and flour-and-water pasta) and showing you how to make them using three repeatable methods: by hand with the old-school well method, with a food processor, and in a stand mixer (my personal favorite). I’ll also cover tools I actually use, tips for rolling and extruding, storing your dough, and recipes on my site that use each kind of dough.
Let’s get into it.
Note: All ratios in this guide are based on weight measurements. While I’ll do my best to provide standard US measurement conversions, using a kitchen scale will give you the most consistent and successful results when making pasta at home.
Types of Pasta Dough (and What They’re Good For)
Fresh pasta generally falls into two categories: egg dough and flour-and-water dough. The difference is simple. One uses eggs for moisture and structure, the other uses just water. But the results and best uses can differ quite a bit.
Egg Pasta Dough
A classic of northern Italy, made with flour (often soft wheat “00” flour) and whole eggs, sometimes with extra yolks. The eggs add richness and color. Egg dough is typically used for delicate noodles like fettuccine, tagliatelle, and pappardelle, as well as lasagna sheets or filled pastas like ravioli. It produces tender pasta with a slight chew.
The basic ratio: about 1 large egg per 100 grams of flour (adjusted as needed for egg size and flour type).
Egg dough is usually rolled into thin sheets for cutting. It’s easier to roll than water-based dough because of the fat and protein in the egg.
Flour selection: Italian Tipo “00” flour. I know it’s tempting to just use AP flour, but we’re trying to get restaurant-quality results. Resist the urge to use AP flour if you can.
Flour-and-Water Pasta Dough
A staple in southern Italy, made with just flour and water (no egg). Often a portion or all of the flour is durum wheat (semolina), which gives the pasta a firm, springy bite. This dough is usually used for shaped pastas like orecchiette, cavatelli, and trofie, or extruded pastas like macaroni, spaghetti, and rigatoni that benefit from a sturdier texture.
With no egg, the dough is pale in color and a bit less elastic, but it holds up well for chunky shapes and hearty sauces. You’ll add just enough water to hydrate the flour into a firm, fairly dry dough. It should not be sticky. Warm water can make mixing easier, but cold works too. Semolina flour is commonly used here because its lower elasticity helps shapes like tubes hold their form when cooked. (All-purpose or “00” flour can also be used for water-based dough, though semolina or a mix is ideal for extruded shapes.)
The flour to water ratio: 2 parts (100g) flour to 1 part (50ml) water by weight.
Flour selection: Semolina (durum wheat) flour, or a blend of 85% (85g) “00” flour and 15% (15g) semolina by weight. That blend has been my favorite after a lot of tests. You can experiment with other ratios like 50/50 semolina and “00” for a balance of tenderness and bite.
Tip for Best Results
Weigh your ingredients. Using a kitchen scale for flour, liquid, and eggs ensures the correct hydration and texture, leading to consistent results. No two eggs are the same. These small differences in egg size or flour moisture can affect the dough, and weighing helps you get a soft but not sticky dough every time.
The Perfect Pasta Portion
I used to wonder “How much pasta should I make for X number of people?” until I figured out this simple rule.
100g of flour = 1 serving of pasta.
So if you’re feeding four people, start with 400g (roughly 3 cups) of flour and scale your ingredients from there. This has saved me from making way too much every time. Before I figured this out, I was always drowning in extra noodles. Which, honestly, is not the worst problem to have.
General Tips Before You Begin
Work on a clean, large surface. Pasta needs space for mixing and rolling. Keep extra flour on hand for dusting if the dough is sticky, and a little water nearby if the dough is too dry. A bench scraper is very handy for gathering dough bits and cutting dough portions.
Pasta dough wants to be a bit on the dry side (firm and leathery, not wet). You’ll develop the gluten by kneading, and a drier dough will hold its shape better. If at any point the dough feels too dry with excess flour that won’t incorporate or it cracks when kneading, sprinkle a few drops of water and continue kneading. If it’s too sticky and clings to your hands or the work surface, dust on a bit more flour.
Keep the dough covered when resting or when you’re not actively working with it. Wrap it tightly in plastic wrap or cover with an upside-down bowl to prevent it from drying out and forming a crust.
Now, let’s get into the three methods to mix and knead your dough.
How to Make Pasta Dough: 3 Ways
Egg Dough Ingredients (makes 4 servings)
- 400g “00” flour
- 4 eggs
- 1 egg yolk (optional, for extra richness)
If you want a standalone recipe card for this dough, I have my egg pasta dough recipe with exact measurements and step-by-step instructions.
Flour-and-Water Dough Ingredients (makes 4 servings)
- 350g “00” flour
- 50g semolina
- 200ml water (cold or room temp)
1. Traditional Well Method (By Hand)
This is the romantic, old-school way. Messy? Yeah. Fun? Also yeah. Brutal on the forearms? 100%.
For Egg Dough:
Mound the flour and make a well. Measure out your flour onto a clean countertop or large cutting board. Shape it into a mound and then use your fingers or a bowl (my favorite) to create a deep well in the center, like a volcano crater. Make the well wide enough to hold the eggs comfortably, about 4 to 5 inches across.
Add eggs to the well. Crack your eggs into the well. You can also add an extra yolk for richer dough if desired. Optionally, add a pinch of salt for flavor and a teaspoon of olive oil if you want a slightly silkier dough (oil isn’t required, but some recipes include it). Use a fork to gently beat the eggs in the center of the well, as if making scrambled eggs, without disturbing the flour walls. The goal is to combine yolks and whites smoothly while keeping them contained.
Gradually incorporate flour. Still using your fork, begin to draw a little flour from the inner walls of the well into the egg mixture as you whisk. Do this slowly and continuously. The eggs will start to thicken and turn into a shaggy batter as they pick up flour. Be careful not to break the flour “dam” too quickly. If a little egg starts to leak out, use your bench scraper or hands to scoop it back and reinforce the wall with some flour. Don’t panic; it happens.
Continue until the mixture in the center becomes a thick paste. At that point, you can ditch the fork like you did your prom date and start using your hands.
Form a dough and knead. Using one hand (or a scraper), fold the remaining flour from the edges over onto the sticky center. Continue folding and pressing together until it forms a rough, craggy dough ball. It will look dry and shaggy at first, but as you press it together and knead, it will gradually come together.
Use a bench scraper to help lift and scrape bits of dough off the board and incorporate them. Now knead the dough by hand: push the ball away from you with the heel of your hand, then fold it back over itself, rotate 45 degrees, and repeat. Knead firmly and continuously for about 8 to 10 minutes. The dough will be quite stiff. That’s normal for pasta.
It’s almost impossible to over-knead by hand, so put your muscle into it. Under-kneaded dough will be lumpy and lack the springy chew you want. If your forearms aren’t on fire at this point, knead more.
As you knead, the dough should become smooth, elastic, and uniform. If it’s very hard to knead or crumbly, sprinkle a tiny bit of water and work it in. If it’s sticking to the board or hands, dust with a little more flour. By the end, the dough ball should be smooth, firm, and just a bit tacky to the touch. Not wet.
Rest the dough. Wrap the ball of dough tightly in plastic wrap (or place it under an inverted bowl) and let it rest at room temperature for about 30 minutes. Resting allows the gluten network to relax and moisture to distribute evenly, making the dough easier to roll out. If you won’t use it within a couple of hours after resting, you can refrigerate the wrapped dough for later use (see the Storage section below for details).
For Flour-and-Water Dough:
Mound flour (or use a bowl) and make a well. On the counter, mound the flour and make a generous well in the middle. Alternatively, because water is more fluid than eggs (and can escape more easily), you can do the initial mixing in a large mixing bowl to contain any runoff.
In the well or bowl, pour in about half a cup of water to start. The water can be cold or room temperature.
Incorporate flour into water. Using a fork or your fingers, start mixing the water in the center while gradually taking in flour from the edges. If on a countertop, use one hand to flick flour into the water and stir in circles with the other hand. If in a bowl, just stir as you sprinkle flour from around the edges. The goal is to form a slurry/paste first, then a soft dough. The mixture will thicken into a clumpy mass as more flour is absorbed.
Form a dough and knead. Once the liquid is mostly absorbed and you have a shaggy dough, begin kneading it together. If you started in a bowl, you can transfer the dough and remaining flour onto the counter to knead more comfortably.
Press the bits together and knead forcefully for about 8 to 10 minutes. Semolina dough may feel more granular at first and require a bit of extra elbow grease to come together, but be persistent. It will eventually form a cohesive, smooth dough.
Add small sprinkles of water only if there are dry pockets of flour that won’t integrate; avoid adding too much, because this dough should be quite stiff. If it’s sticking, dust with a little more flour.
Flour-and-water dough often feels harder and tougher than egg dough. That’s okay. It’s how it should be for shaping robust pasta. If it’s impossibly hard, you might need a touch more water, but err on the side of drier. You can always re-knead in a few drops later if needed.
Rest the dough. Like egg dough, wrap this dough tightly in plastic or cover it and let it rest 20 to 30 minutes at room temp. Resting isn’t absolutely required for water-only dough if you plan to extrude it (see extruder notes later), but for hand-shaping or rolling, a short rest will make it easier to work with. If not using soon, you can refrigerate the wrapped dough for up to a day (see the Storage section).
Both of these hand-mixed doughs are now ready to be rolled out or shaped. The well method may leave your counter a bit floury, but it gives you a feel for the dough’s moisture. Mixing by hand teaches you the dough’s nuances, which is great for learning. That said, modern appliances can save time. Let’s see how to do the same with a food processor and stand mixer.
2. Food Processor Method
Using a food processor is a fast and reliable way to bring pasta dough together. The metal blade cuts the flour into the eggs or water quickly, which starts gluten development, and the dough usually comes together in seconds. This method keeps your hands clean (until kneading) and often produces a perfectly even dough. It’s especially handy for egg dough and works for flour-water dough too, particularly if using semolina, which a processor can help hydrate evenly.
General food processor tips: Use the standard metal S-blade. Add liquids gradually rather than all at once for even mixing (you can drizzle in water through the feed tube). Be cautious not to over-process into a too-wet paste; you want to stop when the mixture is just coming together into clumps. Because the machine does some of the “kneading” for you, you’ll finish with only a brief hand knead.
For Egg Dough:
Combine ingredients in processor. Add the flour to the food processor bowl. You can add a pinch of salt at this stage if desired. Crack in your eggs (and extra yolk if using). Optionally, add 1 teaspoon of olive oil. Pulse the processor for about 10 seconds until the mixture looks uniformly crumbly, like coarse meal. It might not yet form one single ball at this stage, but it should start clumping in damp sand-like pieces. If it immediately formed a ball, check the texture. If it’s sticking to the sides, add a spoonful more flour and pulse again. You want a firm consistency.
Adjust hydration if needed. After pulsing, if the mixture is too dry with lots of loose flour not clumping at all, add a teaspoon or two of water while pulsing. If it’s too wet with big sticky clumps smeared in the bowl, add a tablespoon of flour and pulse. The goal is a grainy, clumpy dough that holds together when pinched. Often with the proper egg ratio, no extra water is needed in a food processor. But small adjustments are fine.
Bring dough together and knead briefly. Turn off the machine and turn the dough out onto a lightly floured surface. It will likely be in several clumps. Gather them and press together into a ball. Knead the dough by hand for about 1 to 2 minutes to make it completely smooth and elastic. Because the processor has already distributed the moisture and begun gluten formation, you don’t need a full 10-minute knead. Just work it enough to make a cohesive, smooth ball. If it feels too dry at this point, sprinkle a few drops of water and knead. If too sticky, dust with flour.
Wrap and rest. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about 30 minutes. Resting is important for a smooth roll-out later. After resting, proceed to rolling or shaping.
Note: Some cooks let the processor run continuously until a dough ball forms. This can work and is very fast, but keep an eye on the dough’s temperature and texture. Running the machine too long can overwork the dough or make it warm. It’s usually safer to pulse until just shaggy, then do the final bring-together by hand.
For Flour-and-Water Dough:
Combine flour and add water gradually. Add your flour and a pinch of salt to the processor. Pulse to mix the flours if using a blend. Then, with the machine running, slowly drizzle in water through the feed tube. Start with about a quarter cup and add more in small increments. You’ll likely end up adding around a third cup (80ml) of water or slightly more, but this varies.
Look for the texture: as soon as the flour turns into tiny damp crumbs that just start to stick together, stop adding water. Pulse a few seconds more. The goal is a crumbly mixture that, when pinched, will hold together. It usually won’t form a clean ball on its own. Water-based doughs tend to stay in crumbs in the processor, resembling coarse cornmeal or pea-sized bits.
Check and adjust. If there is still a lot of dry loose flour, add a teaspoon or two more water and pulse. If it’s getting big sticky lumps, it’s too wet; add a bit more flour and pulse. Once the mixture has granular clumps (think cottage cheese curds or wet sand), it’s ready to come out.
Bring together and knead. Dump the crumbly dough onto your work surface. It may look like it won’t come together, but it will. Gather the bits and start pressing and kneading them into a mass. Knead firmly for about 2 to 3 minutes until all those little bits merge and the dough becomes smooth. You may find this dough a bit tougher initially; use the heel of your hand to really work it. If some dry bits refuse to incorporate, flick a few drops of water on them and knead in. If the dough became sticky, dust with a bit more flour.
Rest (if rolling or shaping by hand). Wrap the dough ball tightly in plastic wrap and let rest about 30 minutes at room temp. If you plan to extrude this dough with a pasta extruder, you do not need to rest it. In fact, many extruder instructions say to use the dough immediately because resting can make it too elastic. But for any hand-rolling or hand-forming, a short rest is beneficial.
Using the food processor can cut your prep time down to minutes, and many home cooks (myself included) love that it “pre-kneads” the dough, saving your forearms from a serious workout. Keep in mind that mixing by machine gives you slightly less tactile feedback, so always check the dough by feel when you take it out. A quick hand-knead will tell you if it’s right.
3. Stand Mixer Method (My Favorite)
If you have a stand mixer, you can let it do the mixing and kneading for you. This method is extremely convenient: dump in the ingredients and let the dough hook do the work. It’s great for making larger batches, since the mixer’s power can handle a big lump of dough better than your arms might. It’s also tidy, containing the mess in the bowl.
Setup: Fit your stand mixer with the dough hook attachment. Put your flour in the mixer bowl and have your liquids measured and ready.
Instructions for either dough: Add flour and your liquid (eggs or water) to the bowl. Use the dough hook on low speed. Let it go for 8 to 10 minutes. If it doesn’t come together, add water or flour 1 tablespoon at a time until it forms a ball that’s firm but not sticky. Pull it out, wrap, and rest.
That’s it. See why it’s my favorite?
One nice thing about stand-mixer kneading is that it’s very consistent, reducing the chance of under- or over-working the dough. Just keep that speed low (KitchenAid speed 1 or 2 is ideal) to mimic a hand knead. Eight to ten minutes is sufficient; you’ll see the texture change by then. Always feel the dough after. Knowing how a proper pasta dough feels (firm, smooth, pliable) is the best way to ensure repeatable success, regardless of method.
Now that we have our dough (by whichever method), it’s time to roll it out and cut or shape it into pasta. There are two primary ways to shape pasta at home: rolling into sheets (then cutting strands or shapes), or extruding through a die to form shaped pasta. I’ll go through both and recommend some home-friendly tools for each.
Flour + Water + Technique → Pasta
Once your dough is rested, it’s time to shape it.
Rolling Sheets
Use a roller like the Marcato Atlas 150 (my favorite) or the KitchenAid pasta roller attachment.
Divide dough into 4 quarters. Flatten and feed through the widest roller setting. Fold into thirds and repeat a couple times (this is called “laminating,” and it builds structure in the dough). Go thinner step by step, stopping when you can just barely see your hand through the sheet. If you’re using the Marcato Atlas 150, this is the ‘5’ thickness setting.
From here, you can cut your sheets into fettuccine or pappardelle (use a cutter attachment or roll and slice by hand), lasagna sheets for a lasagna with homemade noodles, or lay them out for ravioli with filling, seal, and cut.
Extruding Shapes
Use the Marcato Regina (my favorite) or KitchenAid Pasta Press attachment.
Use a drier dough (flour and water only). Feed small pieces into the extruder. Cut at desired size as it comes out: rigatoni, fusilli, bucatini, macaroni, and more. If it’s crumbling, add a teaspoon of water and remix. If it’s sticky or clumping, mix in more flour.
Once you get the hang of extruding, you can make things like homemade rigatoni for a rigatoni D that’ll blow your mind.
Let shaped pasta dry for 15 to 30 minutes before cooking or storing.
Tools I Use and Recommend
I’ve tested a lot of gadgets over the years. These recommendations are what I actually use in my own kitchen, and they’re the most cost-effective options I’ve found. We aren’t all made of money.
KitchenAid Stand Mixer (with Pasta Attachments)
The KitchenAid is a versatile kitchen workhorse. For pasta, its primary role is to mix and knead dough with minimal effort from you. KitchenAid also makes optional pasta roller, cutter, and extruder attachments that can turn the mixer into a full pasta-shaping machine.
I use mine constantly, not just for pasta but for cookies, breads, and everything else. If you already own one, adding the pasta attachments is a space-saving alternative to buying separate machines. The motor-driven roller is especially nice because both your hands are free to feed and catch the dough.
The main downside is cost. The mixer itself is a significant investment, and the attachments are priced on top of that. If pasta is your only interest, the cost may outweigh the convenience. But if you bake or cook a lot, it’s a no-brainer.
Marcato Atlas 150 Pasta Roller Machine
This is truly my favorite gadget in the kitchen, and I mean it. The Atlas 150 is a manual pasta machine for rolling and cutting dough, often considered the gold standard for home use.
It comes with a clamp to secure to your counter, a hand crank, and a double cutter (for fettuccine and thin tagliolini). The thickness dial has multiple settings for fine control, and it consistently produces evenly thin, smooth sheets of pasta. I’ve put it through heavy use and rely on it for much more than just pasta rolling. I’ve even used it to roll out dumpling wrappers for potstickers and wontons.
Being manual, it does require some physical effort and coordination. You have to one-hand the cranking unless you get the motor add-on. Long sheets can be a juggling act alone (but you can cut sheets in half to make it easier). If you have hand or wrist issues, cranking might tire you, especially for large batches. But for most home cooks, these are minor trade-offs. The build quality is excellent (Italian-made, chromed steel), and there’s not much that can break on it. You can also buy additional cutter attachments for different widths and even a motor attachment if you want to motorize it later.
Cleaning is straightforward: brush out flour, let any dough bits dry and then flake them out. Never submerge it in water.
Marcato Atlas Regina Pasta Extruder
The Regina is a manual pasta extruder designed for home use. Unlike rollers, this machine pushes dough through dies to create shaped pasta. It comes with five interchangeable dies (rigatoni, bucatini, fusilli, small maccheroni, and large maccheroni) and an integrated wire cutter.
Use the Regina when you want tube pasta, hollow spaghetti, or spirals that you can’t make with a flat roller. It requires no electricity, and there’s something satisfying about cranking out your own fusilli.
The learning curve is real though. The dough consistency has to be just right, drier than regular dough, and beginners might find their first batch or two doesn’t come out perfect until they dial in the hydration. Manually cranking an extruder also takes effort. It’s harder to turn than a roller because you’re forcing dough through small holes. The capacity is limited; you feed small pieces in as you go, so it’s fine for a family meal but making huge quantities would be a workout.
I’ll be honest: the plastic feels a bit flimsy and concerns me that it might break one of these days. But so far it’s held up, and the quality of pasta shapes it produces (textured, sauce-grabbing surfaces and well-formed tubes) really does make a difference. It’s also more affordable than electric extruders, which is a big plus.
Storage Tips
One of the great things about homemade pasta is you can store it for later use, either short-term or longer-term with proper technique.
Storing Raw Pasta Dough
After kneading, form the dough into a ball or disk and wrap it tightly in plastic wrap.
At room temperature, wrapped dough will keep for 1 to 2 hours. This is convenient if you’re resting the dough or waiting to roll multiple batches.
For longer storage, put the wrapped dough in the refrigerator. In the fridge, it’s best used within about 24 hours. You may notice the dough turns an uneven color (especially egg dough can go slightly grey-green on the surface after 18 to 24 hours due to oxidation). This color change isn’t harmful within 48 hours, but for best flavor and appearance, use it by the next day. Before rolling out refrigerated dough, let it come back to room temp for 20 to 30 minutes so it’s pliable.
You can freeze raw dough too. Flatten it into a disc, double wrap in plastic and a zip-top bag, and freeze for up to a couple of months. Thaw overnight in the fridge, then let it come to room temp before rolling. However, many prefer to freeze the shaped pasta rather than the raw dough, as freezing dough can sometimes change its texture slightly.
Storing Freshly Made Pasta (Short Term)
If you’ve already rolled and cut your pasta (or extruded it) and you’re not cooking it immediately, you have a few options.
Same-day use at room temp. Fresh cut pasta can sit at room temp for a brief period. In fact, it’s good to air-dry it a bit. Spread your strands or shapes on a baking sheet lined with parchment and generously dusted with flour or semolina to prevent sticking. Make sure pieces aren’t overlapping heavily. You can also form nests of long noodles; just dust them with semolina and curl them loosely.
Leave the pasta uncovered for up to 1 to 2 hours at room temperature. This helps dry the surface slightly. Don’t go much beyond 2 hours, especially for egg pasta, because it can start to spoil (remember, it’s got raw egg) or crack as it over-dries.
Refrigeration (up to 1 to 2 days). Let the pasta dry for maybe 15 to 30 minutes first so it’s not too wet, which keeps strands from clumping. Then transfer to an airtight container and layer the pasta with parchment paper lightly dusted with flour or semolina between layers to keep pieces separated. Seal and refrigerate. Use it ideally within 24 hours. Beyond 24 to 36 hours, you’ll notice discoloration and the surface might get sticky or dry out unevenly. For best results, cook or freeze it by the next day.
When ready to cook, you can take the pasta straight from fridge to boiling water. No need to warm it first; it will only take a few extra seconds to cook from cold.
Freezing (1 to 2 months). Freezing is the best method for long-term storage of fresh pasta. Lay your noodles or shapes out on a parchment-lined tray sprinkled with semolina. Spread the pasta out so they aren’t clumped. Place the tray in the freezer uncovered for about 15 to 20 minutes (for strands) or up to an hour for thicker shapes. This flash-freezes the pasta enough that it won’t stick together afterward.
Then transfer the now-firm pasta into freezer-safe bags or containers. Squeeze out as much air as possible from bags to prevent freezer burn. Label with the date. Frozen fresh pasta is best used within 1 month for optimal taste, but can last about 1 to 2 months without serious quality loss.
When cooking, do not thaw the pasta first. Go straight from frozen into boiling water. Thawing can make it clump or turn mushy. Just add a minute or two to the usual cooking time. The convenience here is huge: make a big batch on a weekend, freeze it in portions, and enjoy quick homemade pasta dinners for weeks.
Drying Pasta (Shelf-Stable)
You might wonder if you can dry your fresh pasta completely and store it in the pantry like commercial dried pasta. It’s possible, especially for flour-and-water doughs, but there are some cautions.
Home drying of egg pasta is not generally recommended for long-term storage. Improper or uneven drying can leave moisture that invites mold, and fully dried egg pasta can become extremely brittle and prone to shattering. Moreover, well-dried homemade pasta essentially loses that tender fresh quality and becomes more like store-bought (which kind of defeats the purpose).
For egg-free semolina pasta, drying is more straightforward. Many people successfully dry shapes like orecchiette or cavatelli on a tray over 24 hours. Ensure the pieces aren’t touching and stir them occasionally to expose all sides to air. A small fan or draft can help. Once completely hard, store in airtight jars or bags. Dried semolina pasta can last several months.
Still, as a home cook, unless you specifically want to shelf-store pasta, freezing is the better method to preserve flavor and texture. If you do dry pasta, check it carefully before use. If you see any signs of mold, discard it. Properly dried pasta will be uniformly dry and brittle.
What to Make with Your Fresh Pasta
Once you’ve got the technique down, the real fun starts. Here are some recipes on my site that put your fresh dough to work.
Egg Pasta Recipes
Egg dough is your go-to for ribbon cuts and sheet-based dishes. Roll it thin for crispy chicken fettuccine alfredo or use it as the base for a classic lasagna with homemade noodles. If you want something quick and fun, try rolling it into noodles for gochujang buttered noodles or tossing fettuccine with cajun shrimp alfredo.
Flour + Water Pasta Recipes
This dough shines in heartier shapes. Extrude some rigatoni for butternut squash and sausage pasta or pair it with a rich vodka sauce to make a delicious pasta a la vodka.
Sauces Worth Making from Scratch
If you’re going to the trouble of making fresh pasta, the sauce deserves some love too. My bolognese-style meat sauce is a natural pairing for tagliatelle or pappardelle. For something lighter, try a toasted pistachio pesto tossed with fresh fettuccine. And if you need a simple red sauce, my marinara and pizza sauce works beautifully on just about anything.
Making pasta at home is one of those things that sounds harder than it is. Once you get the hang of the dough, you’ll find yourself doing it without even measuring. Give it a try, mess around with flours and shapes, and don’t worry about making it perfect. The best part? Even the mistakes taste good.
Let me know how yours turns out, or tag me in your Joemade pasta pics.
