To make great pasta, it all starts with the flour. The two most commonly used types are all-purpose flour and "00" flour.

All-purpose flour is easier to find and works fine for most shapes. However, "00" flour is much finer and gives the dough a silkier texture, ideal for delicate pasta like tagliatelle or fettuccine.

Some home cooks even blend semolina flour with "00" to create a slightly coarser texture and a firmer bite, especially useful for extruded pasta like rigatoni or penne.

Use the Perfect Egg Ratio

The classic Italian pasta dough recipe is very simple: flour and eggs. A general rule is one egg for every 100 grams (about ¾ cup) of flour. This creates a rich, elastic dough. If you want a lighter version, you can use a combination of whole eggs and egg yolks. Make a well in the center of your flour, break in the eggs, and gently incorporate the flour using a fork. Don't rush this process—it's where structure begins.

Knead Like a Pro

Kneading is the step that builds the gluten structure of your dough. After mixing, knead the dough for at least 8–10 minutes until it becomes smooth and elastic. If the dough feels dry, add a teaspoon of water at a time. If it's sticky, dust with a little more flour. The goal is a firm but pliable texture—think of modeling clay. Let it rest wrapped in plastic wrap or under a bowl for 30–60 minutes. This allows the gluten to relax, making rolling much easier.

Roll It Thin and Even

Whether you use a rolling pin or a pasta machine, the key is to roll the dough thinly and consistently. Divide the dough into manageable portions and flatten slightly before feeding it through the widest setting on your pasta machine. Gradually reduce the thickness setting until you reach your desired thinness. For stuffed pastas like ravioli, go as thin as possible; for tagliatelle or lasagna sheets, medium thickness works best.

Dust to Prevent Sticking

Fresh pasta tends to stick if not handled properly. Lightly dust your pasta sheets with semolina or flour as you roll and cut. Semolina is preferred because it doesn't absorb as much moisture as regular flour and keeps the strands separate. If you're cutting long noodles, make sure to lay them flat or hang them up on a pasta rack to dry slightly before cooking.

Cook with Care

Fresh pasta cooks much faster than dried pasta—usually in just 2 to 4 minutes. Bring a large pot of well-salted water to a rolling boil and gently add your pasta. Stir immediately to prevent sticking. Don't overcook it—fresh pasta should still have a slight bite (al dente). Drain and toss with sauce immediately to avoid clumping.

Pair with the Right Sauce

Not all sauces work with all types of pasta. Lighter sauces like butter, cream, or oil-based ones pair beautifully with flat, delicate pasta like fettuccine or linguine. Chunkier sauces full of vegetables or meat go better with ridged or tubular shapes that can hold the sauce. Always reserve a little pasta water—it can help bind the sauce and pasta together for a smooth finish.

Add Personal Touches

Once you master the basics, experiment! Add herbs like basil or spinach to the dough for a visual and flavor twist. Try using beetroot juice or squid ink for colored pasta. You can also shape the dough into farfalle, orecchiette, or even tortellini. Homemade pasta is a canvas for your culinary creativity.

Storing Your Pasta

If you're not using your pasta right away, dry it on a rack or freeze it. For freezing, lightly flour the strands, lay them flat in a sealed container, and store for up to 2 months. When cooking from frozen, add an extra minute or two to the boiling time. Dried pasta, if stored properly in an airtight container, can last several weeks.

Expert Tips from Chefs

According to Chef Massimo Bottura, "Pasta is about simplicity and balance. Don't overpower it with too many ingredients—let the dough shine." Nutritionists also recommend using whole wheat flour occasionally for a fiber-rich alternative, and point out that fresh pasta can be a healthier choice since you control the ingredients.

Practice Makes Pasta Perfect

Making pasta from scratch might feel intimidating at first, but it's incredibly rewarding. As you experiment with different dough consistencies, shapes, and sauces, you'll refine your technique and understand the nuances of great pasta.

Ready to Try It Yourself?

Why not set aside a weekend afternoon to roll out your own batch of pasta? Once you taste the difference, you'll never go back to store-bought again. Have you tried making pasta at home before? What shapes or flavors do you want to experiment with? Share your experience—we'd love to hear your pasta story!