Ingredients
Equipment
Method
- Gather your ingredients and equipment. Ensure you have enough time for dough preparation, resting, rolling, cutting, and drying.
- Prepare your pasta dough according to your chosen recipe. This typically involves mixing flour and eggs, then kneading until smooth.
- Let the dough rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
- Decide on your pasta shape and the equipment you will use. You can use a rolling pin and knife for hand-cut shapes, or a pasta machine for more uniform results.
- Roll out the dough to your desired thickness. If using a pasta machine, start with the widest setting and gradually decrease it. If rolling by hand, aim for an even thickness.
- Cut the pasta into your desired shapes. This could be lasagna sheets, fettuccine, spaghetti, or more complex shapes using attachments.
- Dust the cut pasta generously with semolina flour to prevent sticking. Spread the pasta out on a clean surface, drying rack, or draped over chairs.
- Allow the pasta to dry for at least 30 minutes, or longer if preparing ahead of time. Properly dried pasta will hold its shape better when cooked.
- Cook the fresh pasta in boiling salted water until al dente. Cooking time will vary depending on the thickness and shape of your pasta, typically 2-5 minutes.
- Drain the pasta and toss immediately with your favorite sauce.
Notes
Making fresh pasta takes practice. Don't be discouraged if your first attempt isn't perfect. Experiment with different dough recipes and shaping techniques to find what works best for you.