When people are faced with the prospect of making their own pasta they start to panic. This is why we have compiled an easy step-by-step recipe to guide you through the process

pasta making course

Make Your Own Pasta

Making pasta tends to invoke the same panic as creating your own pastry. But just like pastry, once you understand the science behind fresh pasta, making it is a cinch.

This is an easy step by step guide to making pasta. If you have a pasta machine for rolling, all the better but you can get the same results by rolling with a heavyweight rolling pin.

 

Starting To Make Your Own Pasta

When you are starting out making pasta, you need to put aside plenty of time to get it right. Once you become familiar with handling the dough, your pace will quicken, and you won’t think twice about making fresh pasta for dinner.

So be patient. Turn your phone on silent, put some music on and enjoy time in the kitchen creating pasta.

pasta being cut

What You Need To Know About Making Fresh Pasta

  • Equipment – you need a worktop, a rolling pin, a sharp knife and plenty of strength, a food processor and pasta machine can make life easier, but not essential (unless you want very thin sheets of pasta for ravioli).
  • Flour – Italian ‘00’ flour gives the best results as it is finely milled. Most large supermarkets stock it but pop along to your health food shop or artisan food retailer as they have different products. Look for a protein content of between 10 to 12% so that you have a pasta with structure and strength.
  • Eggs – eggs enrich the dough and contribute to the flavour of the pasta. Use medium eggs as this will be sufficient in most cases.
  • The perfect ratio – fresh pasta is nothing more than flour, egg and a hint of seasoning. The more egg white in a dough, the more pliable it will be. The more egg yolk, the richer the dough.
  • Mixing & kneading – mix until the dough starts to form, turn out onto a floured worktop and knead. The finished product should have the texture of modelling clay, not too dry, not too wet.
  • Rest it – ensure you rest the dough for 10-20 minutes before rolling.
  • Rolling the dough – roll the dough as thin as possible, fold in half and repeat the process. You will need to do this three times. If you have a pasta machine, it will come with instructions, or you can learn how to do this on one of our half day pasta making courses.
  • Lightly flour – when you have cut your shapes, lightly flour them or sprinkle with fine semolina to stop them sticking together

If you would like to learn how to make pasta from a professional why not come on one of our Italian Cookery Courses, run by experts like Masterchef finalist Sara Danesin.

 

How to Make Pasta

Making pasta tends to invoke the same panic as creating your own pastry. But just like pastry, once you understand the science behind fresh pasta, making it is a cinch.

Course Main Course
Cuisine Italian
Keyword How to Make Pasta
Prep Time 30 minutes
Cook Time 3 minutes
Resting Time 20 minutes
Total Time 33 minutes
Servings 2
Calories 350 kcal

Ingredients

  • 200 g pasta flour 00 grade
  • 2 eggs
  • 1 pinch table salt

Instructions

  1. Place the flour and salt on a table or in a bowl and create a well in the centre. Place your eggs in it and slowly start to incorporate the eggs into the flour with your fingertips.

  2. Knead the pasta for a few minutes making sure it is well worked (can take 15 min) and fold it a few times until it makes small bubbles.

  3. Rest the dough for 15 -20 minutes, well wrapped in cling film or covered in a bowl.

  4. Meanwhile, put a large saucepan filled with water and 1 tsp salt onto the boil.

  5. Once rested, roll the pasta dough using a rolling pin or pasta machine (as per the machine instructions). You want the dough to be thin enough so that you can see your hands through it, but not too thin that it will tear. You can cut and shape the pasta however you like, our favourites are tagliatelle (long thin strips), pappardelle (thick strips) or straccetti (pinched diamonds).

  6. Once the water has boiled, place the pasta into the water and cook for 30 seconds to 1 minute depending on the thickness of the pasta. Once it has risen to the surface of the water, you know it is cooked. Be careful not to overcook the pasta, you want it to still have a bite once it is cooked, this is called al dente. Remove with a slotted spoon straight into your sauce of choice.

  7. Serve and enjoy!

Recipe Video

Recipe Notes

This pasta can be enjoyed in many forms. Create a fresh, easy tomato sauce or turn your pasta dough into ravioli.

 

Clare is the founder of Seasoned Cookery School. She is passionate about inspiring people with food and creating memorable experiences for everyone who passes through the Seasoned door.


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