Learn how to make pasta from scratch by hand! Thats right, theres no machine needed for this basic pasta dough recipe. Get all the tips and tricks, then turn your pasta dough into fettuccine, lasagne or ravioli.
Making pasta by hand, you use a rolling pin to mimic the action of a pasta maker: roll out a small piece of dough until it’s paper thin. Then, use a knife to cut it into individual noodles. It takes a little more muscle and patience, but you can absolutely get the pasta as thin as you would using a machine.
How to make pasta from scratch without a machineLearn everything you need to know about making pasta from scratch by hand. This beginner’s guide to homemade pasta answers all your questions about making, rolling and cooking fresh pasta. Eating fresh homemade egg pasta is a totally different experience to the usual store-bought pasta, and it’s definitely worth the time and effort. It has an amazingly silky and tender texture with a bit of bite, and the best thing is that you can create beautiful dishes with customised flavours and fillings. Get all the tips and watch how to make pasta below!Basic pasta dough recipeIngredients
- 3 cups (450g) ‘00’ flour, plus extra for dusting
- 1 tsp salt
- 4 eggs (60g each)
- 1 egg yolk
- 2 tsp olive oil
Method
- Spoon flour and salt onto a clean work surface in a circular mound. Create a deep well in the centre, making sure the sides of the mound are high and thick to help retain all the egg mixture inside the flour.
- Crack eggs, egg yolk into the well and drizzle in oil. With a fork, whisk eggs dragging the flour from the sides. Continue until all the flour has been incorporated and dough forms a sticky shaggy dough.
- Using floured hands, knead the dough together, bringing any flour from the bench to form a firm but sticky dough.
- Sprinkle a little more flour on the bench and knead the pasta by pushing down and forward, rotating the dough 45 degrees each time. Continue for 5-10 minutes or until the dough is silky smooth, elastic and springs back when pressed with a finger. If your dough feels wet and tacky, add more flour until it’s smooth.
- Flatten the dough into a disk and wrap with plastic wrap. Rest for 30-60 minutes at room temperature before rolling out.
Watch the process below, and get the full recipes for
- Divide dough into four pieces, set one aside, and cover the rest in cling wrap or a clean tea towel. Have extra flour on hand for dusting, and prepare a tray dusted with extra flour for your finished pasta.
- Dust work surface and rolling pin with a little flour and start rolling. After every roll, make a quarter turn and repeat the same movement until dough is at least 1mm thick. To make rolling out easier, try to keep the shape and size fairly even from end to end.
- If the sheet of dough becomes too long, simply cut it in half on a cutting board. Dust one half with flour and cover it with a tea towel, then continue rolling the other.
- Once youve rolled out the dough, cover it as you finish rolling the rest, or cut and form your pasta shapes and place onto trays dusted with extra flour. Sprinkle extra flour over the top and keep it covered as you continue to prepare remaining pasta.
Why is my pasta dough so hard to roll out?If your pasta dough is difficult to roll out and keeps springing back into place, cover and let it rest for another 15 minutes. Resting the dough allows the flour to hydrate and the gluten network to relax. If it hasn’t rested long enough, the dough will be too dry and elastic to roll out. If your pasta dough has rested but looks rough and tears instead of rolling out smoothly, it may not be hydrated enough. Knead more water into it a teaspoon at a time until it becomes smooth and elastic. Let rest again before rolling out. If your dough is too sticky, make sure to sprinkle flour over your working surface. If it is still too sticky, it may be overly hydrated. Sprinkle flour over your surface and knead into the dough until it is pliable and smooth.Why is my homemade pasta chewy?If your pasta is chewy once cooked, it may be too thick. Take your time and roll the dough out very thinly, to about 1mm thick. You should be able to see the outline of your hand through the dough.How to cook fresh pasta
- To cook fresh pasta, bring a large pot of salted water to the boil. A good rule of thumb is to add 1 tablespoon of salt to every 4 litres of water. This amount of water will cook 500 grams of pasta at a time.
- Once water is boiling, add fresh pasta in small batches. Stir immediately to separate strands and prevent pasta from sticking to the bottom of the pan.
- Cook each batch for about one and a half minutes. Watch for changes in colour and texture. Cooked pasta will be tender and still have a bite in the centre. Undercooked fresh pasta will have a pasty texture from undercooked egg and flour.
- Drain immediately and add to sauce or toss sauce through immediately.
How to store pasta doughYou can store pasta dough either rolled or unrolled.
- How to store a ball of pasta dough in the fridge Wrap the dough tightly in cling wrap, refrigerate and use within 2 days. Note that the dough will acquire a greyish tinge, this may look strange but it won’t affect the flavour or texture.
- How to store a ball of pasta dough in the freezer Wrap the dough tightly in cling wrap and place into a zip-lock bag, removing as much air as possible, and freeze for up to three weeks. Defrost overnight in the refrigerator until it is soft and malleable.
- How to store pasta shapes in the fridge Toss with extra flour, place in a zip-lock bag and use within two days.
- How to store pasta shapes in the freezer First, let the pasta dry on the tray for 15-60 minutes, or until it holds its shape. Then place it in a zip-lock bag, label and freeze for up to 8 months.
What to make with fresh pasta dough
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FAQ
Is a pasta machine necessary?
What can I substitute for pasta?
You can also consider using other pantry items to replace your beloved pasta. Grains and seeds like farro and quinoa (bonus: it’s gluten free!) typically contain more fiber than regular pasta and are worth putting into the rotation. What are the best pasta alternatives? Zucchini and cucumbers (yes, cucumbers!)
What are healthier alternatives for pasta?
Regular pasta is made with refined wheat flour, leaving these noodles with scant levels of fiber, vitamins and minerals. Here are six pasta alternatives to traditional pasta which can be enjoyed with out sacrificing vitamins, minerals, proteins and carbs. They are, Zucchini noodles, Squash noodles, Quinoa pasta, Rice pasta, Black bean pasta, Shirataki noodles. Spaghetti squash is an excellent pasta substitute. Spiralized vegetables is an healthier substitute to pasta.
What can you use a pasta maker for?
As you can see from the list above, there are quite a few things that you can use your pasta maker for. If you need to flatten a malleable substance that is not too sticky, you could probably use your machine to get the job done. Dough for baked goods like croissants and danish are typically crafted from ultra-thin layers of puff pastry.
Should you buy a pasta maker?
Not only are pasta makers cheap and space-saving, but they are also incredibly easy to use even as a beginner. You can easily make noodles, pie crusts, and cookies using the pasta maker. From dinner to dessert, a pasta maker can fill all your needs. So if you haven’t already purchased yourself one, what are you waiting for?