The Musette: Fresh Pasta

Have you ever made homemade pasta? If you have flour, two eggs, a splash of olive oil and a bit of salt, you can do it right now. You don’t need special Italian pasta flours to make great homemade pasta, and you don’t need to worry if you don’t have a pasta maker. You can make pasta by hand with a basic rolling pin. I make pasta at home this way all the time, and this has become my go-to “everyday” recipe. It makes a wonderful, versatile dough that you can roll out into a range of shapes.

“How to Make Homemade Pasta

Ingredients (serves 4)

    • 250g (2 cups) plain flour (all-purpose flour), semolina, “00” flour, T45, whole grain, or a blend)
    • 2 large organic eggs
    • 1 tbsp extra virgin olive oil
    • 1/2 tsp fine sea salt


“How to Make Homemade Pasta Dough

1. Start by making a mound of the flour directly on the worktop. Make a deep crater in the top and add the eggs, olive oil and salt. Use a fork to break up the eggs without breaking through the walls of your mound. You want to try to keep the eggs contained, but don’t worry if they break through – use a spatula or bench scraper to scoop them back in. Work more and more flour into the eggs a bit at a time.

How to Make Homemade Pasta Dough

2. Drizzle 2 tbsp cold water across the mixture and keep mixing until the dough comes together. Depending on the flour you’re using, you may not need more water. Some are a bit thirstier, than others.  Drizzle a bit more if you feel your dough is too dry though you want to avoid having a wet dough. I’ve found that a spray bottle is my favourite way to add water to pasta dough without adding too much. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic.

Homemade Pasta Dough Before Kneading

3. Form the dough into a ball and place in a plastic bag, alternately, wrap in cling film (plastic wrap). Allow to rest for 30 minutes at room temperature. Use Immediately, or refrigerate for up to a day.

Homemade Pasta Dough After Kneading

4. At this point either roll the pasta out thinly with a rolling pin or use a pasta maker. If your dough was refrigerated, bring it to room temperature before rolling out. After cutting the pasta into your desired shape you can cook the pasta immediately, dry it, refrigerate it, or freeze it at this point.

Pasta Sheet Rolled to 4 on Pasta Maker

5. When you’re ready to cook the pasta do it in a large saucepan of well-salted water. Depending on the thickness and shape of your pasta, this might just take a minute or so. Reserve a cup or two of the pasta water (in case you want to use it for a sauce), drain the pasta, and use immediately.

How To Make Pasta Using a Stand Mixer (my preferred method)

1.Add the flour, eggs, olive oil, salt and 2 tbsp water to the bowl of a stand mixer. Use the dough hook to knead on medium speed for 6-7 minutes. if you need more water, add a small splash at a time, just until the dough comes together, you want to avoid an over-wet or sticky dough. Mix until the dough looks silky, elastic, and smooth.

2. Form the dough into a ball and place in a plastic bag, alternately, wrap in plastic wrap. Allow to rest for 30 minutes at room temperature. Use Immediately, or refrigerate for up to a day.

3. Roll out your pasta dough and cook it as per 4 and 5 above.

How to make pasta without eggs

Of course, as a vegan, I generally make a pasta dough without eggs by combining the ingredients below in a similar fashion to above.

      • 200g (1 2/3 cup) “00” Italian flour
      • 200g (1 cup) semolina flour
      • 200ml (3/4 cup + 1 tbsp) warm water
      • 1 tsp fine sea salt

Homemade Pasta Fettuccine

Sheree’s Handy Hints

1.Simple Beet Fettuccine: An easy way to make flavour variations is to swap out the water in your pasta recipe with vegetable juice. I love this beet juice-spiked fettuccine, the beets lend a beautiful pink colour, and you can play around with how pale or saturated your noodles are by adding more or less beet juice.
Homemade pasta Beet Fettuccine

You can, of course, substitute other liquids, or use yellow (or orange) beets. If you have success with this pasta, use the recipe as a jumping off point for other flavours.

Cavatelli Recipe

2. Cavatelli: Simple, homemade cavatelli pasta is one of the most fun shapes to make. You can use a basic dough, or do one spiked with turmeric and black pepper, and top it with roasted winter vegetables and Parmesan cheese.

Pappardelle recipe

3. Pappardelle: Pappardelle is one of the pasta shapes I prepare most often. The easy-to-make wide ribbons sweep up sauces beautifully. Flecks of flavour, like zests and grated cheese, love to cling to the expansive surface area.

4. Shape: Play around with different shapes! You could make pasta ever day for a year, and never have to repeat.

How to Make Homemade Pasta

I hope this post has been helpful! Making fresh pasta at home is a simple pleasure that anyone can enjoy.

30 Comments on “The Musette: Fresh Pasta

  1. I think I did this once a long time ago. maybe again in the future. There is a rolling machine in my craft closet …used for clay. LOL

    Liked by 2 people

  2. I like the looks of that beet juice-spiked fettuccine. Never encountered such a thing before.

    Liked by 1 person

  3. Thank you so much for this post, Sheree. I never even attempted fresh pasta because I thought you had to have a pasta maker–no one ever said, ‘Nah, you don’t need it.” And the variations you show…this is great. Thanks, again!

    Liked by 2 people

  4. Pingback: ReBlogging ‘The Musette: Fresh Pasta’ – Link Below | Relationship Insights by Yernasia Quorelios

  5. Exactly the way I make my homemade pasta, usually ravioli, which has become a family favorite for holidays. If I have two different fillings, I make one batch of spinach pasta and one regular. You’ve made me hungry now. 😊

    Liked by 1 person

    • It’s really easy. I tend to make wide ribbon pasta (pappardelle), which I find is better fresh than dried, for ragu sauces.

      Liked by 1 person

  6. Hi Sheree
    We always used to make our own pasta with a pasta machine for many years. But we got fed up with cleaning this pasta machine. Now we buy our pasta, Italian whole meal pasta. We eat a lot of pasta.
    Thanks and cheers
    The Fab Four of Cley
    🙂 🙂 🙂 🙂

    Liked by 2 people

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