Homemade Pasta - The Ultimate Guide

In honour of World Pasta Day tomorrow, we’re celebrating the art of fresh, homemade pasta — the kind that melts on your tongue and turns any meal into a small celebration. This guest post is kindly contributed by Karen from Karen’s Pasta, whose childhood memories of spaghetti Bolognese shaped a lifelong love of pasta-making.

 

 

Introduction: Memories & Inspiration

My love of pasta began at a young age. I must have been about ten or eleven when my mother started making her “Thursday special” spaghetti Bolognese. Mum was a war baby, and her idea of Bolognese sauce was simple: minced beef, an onion, a few dried herbs, and a stock cube. I can still remember the comforting aroma of garlic sizzling in the pan, the way the sauce bubbled gently on the hob, and how the long spaghetti sticks had to be snapped to fit the pot. It was humble, it was messy, and it was magic.

 

Fast forward to my twenties, and I received a pasta machine as a gift. I had grand visions of artisan tagliatelle and delicate ravioli, yet in reality, it sat at the back of a cupboard, gathering dust. That all changed when I stumbled across a pasta-making page on social media. Beautiful pasta, coloured and herb-filled, laminated, and filled with shapes I had never imagined—my imagination was set alight. The elegance, the colours, the textures—it all felt attainable, and I was hooked.

 

If you’ve ever dreamed of making fresh pasta at home, now is your moment. It’s not just cooking; it’s an art form, a tactile meditation, and a return to slow, joyful food traditions.

 

 

Why Make Pasta at Home?

Fresh pasta offers a taste and texture no shop-bought version can match. Each bite has a delicate chew, a warmth that speaks of hours spent crafting the dough. It’s infinitely adaptable: add herbs, spices, or vegetables to create flavour and colour, or shape the pasta to suit your favourite sauces. Making pasta is a sensory experience—the smell of fresh dough, the silky texture between your fingers, the gentle hum of the machine rolling out perfect sheets.

 

Beyond taste, it’s the connection to tradition and craft that matters. You’re stepping into centuries of Italian culinary history, but with your own modern twist.

 

Ingredients & Flours

For perfect dough, flour choice is crucial. ‘00’ flour is fine and silky, ideal for egg-based pasta. Semola, made from durum wheat, produces a firmer, slightly nutty texture and works beautifully with water, making it suitable for vegan pasta. A drizzle of olive oil can add elasticity and subtle flavour.

 

Quality flour transforms the dough. Artisan or organic options can make a noticeable difference, giving pasta a creamier bite and a natural sweetness. Fresh, free-range eggs enrich the dough with colour and flavour, while water should be just warm enough to encourage elasticity without making the dough sticky.

 

 

Coloured & Flavoured Pasta

Imagine a plate of pasta that is as much a feast for the eyes as it is for the palate. Beetroot turns the dough a deep, jewel-like pink, spinach leaves it a vibrant green, pumpkin adds a golden glow, and butterfly pea flowers produce a soft, ethereal blue. These colours can be natural or subtle, giving your pasta a hand-crafted, gourmet appeal.

 

Fresh vegetables need to be blended into a smooth liquid before adding to the flour. For egg pasta, the liquid joins the eggs; for semola dough, warm water does the trick. The process is alchemical: dry powder meets liquid, flour becomes silk, and your kitchen is filled with the scent of fresh ingredients and warmth of kneaded dough.

 

Laminating dough with coloured pasta allows you to create patterns, stripes, or even small shapes like stars and flowers. It’s playful, artistic, and utterly satisfying to see your creation take form.

 

Making the Dough

For egg pasta, weigh 100g of flour per portion, and crack in a large, fresh egg. Make a well in the flour, mix with a fork, then knead by hand until silky and smooth. Cover and let it rest for at least thirty minutes—this relaxes the gluten, making rolling easier and creating a tender bite.

 

For semola pasta, combine 100g of flour with 50ml of warm water. Slowly integrate the liquid, knead, and rest. The dough should feel soft but resilient, a little like modelling clay but with an elasticity all its own. Adjust with a sprinkle of flour or a few drops of water to achieve the perfect texture.

 

 

Rolling & Shaping

Roll dough with a pasta machine or a rolling pin. Begin on the widest setting, pressing a golf-ball-sized portion of dough through, folding and re-rolling several times until it achieves the desired smoothness. Reduce thickness gradually to create sheets suitable for tagliatelle, fettuccine, or delicate lasagne.

 

Shaping pasta is where artistry meets craftsmanship. Use cutters, gnocchi boards, or your hands to create unique forms. Imagine ridged orecchiette cradling a rich sauce, or little parcels of ravioli bursting with seasonal fillings. Each shape alters the way sauce clings to the pasta, changing the eating experience entirely.

 

Sauces & Pairings

Delicate fresh pasta pairs beautifully with light sauces like herb-infused olive oil or gentle cream sauces, letting the flavour and texture of the dough shine. Rich ragùs or slow-cooked sauces cling to ridged pasta or wider sheets, creating a harmony of sauce and noodle. Seasonal inspiration elevates your dish: pumpkin and sage in autumn, peas and mint in spring, or roasted cherry tomatoes in summer.

 

A sprinkling of freshly grated Parmesan or a drizzle of extra-virgin olive oil completes the plate. Serve immediately, warm, with a sense of ceremony—beautiful food deserves attention.

 

 

Cooking & Serving

Fresh pasta cooks quickly, usually between two to four minutes depending on thickness. Boil in salted water, stir gently, and combine immediately with sauce. Taste frequently to achieve the perfect al dente bite. Present in a shallow bowl or on a warm plate, garnish with herbs, and enjoy the process of serving as much as the eating.

 

 

Storage & Freezing

Fresh pasta keeps in the fridge for one to two days, dusted with flour to prevent sticking. Freeze for up to two months in airtight containers, cooking straight from frozen by adding thirty to sixty seconds to the usual cooking time. Pre-shaping and freezing allows you to batch-produce pasta for busy weeknights while retaining the homemade freshness.

 

 

Frequently Asked Questions

Can I make fresh pasta without a machine?

Absolutely. You can roll pasta by hand with a rolling pin — it just takes more patience. Dust the surface lightly with flour, roll evenly, and use a sharp knife to cut into ribbons. The result may be a touch thicker, but the rustic texture has its own charm.

What’s the difference between 00 flour and semola flour?

00 flour is finely milled from soft wheat and gives a silky, delicate pasta — ideal for filled or ribbon shapes. Semola (or semolina) flour is coarser, made from durum wheat, and creates firmer, slightly chewy pasta that holds sauces beautifully. Many cooks use a mix of both for balance.

How long should pasta dough rest?

At least 30 minutes at room temperature. This resting period lets the gluten relax, making the dough much easier to roll and shape. If you’re making it in advance, wrap it well and refrigerate for up to 24 hours, then let it come back to room temperature before using.

Can I freeze fresh pasta?

Yes — lay cut pasta in a single layer on a tray, dust lightly with flour, and freeze until solid. Once frozen, transfer to airtight containers or freezer bags. Cook straight from frozen, adding just a minute or two to the cooking time.

Why is my pasta dough cracking or dry?

It’s usually a sign of too little liquid or over-flouring. Add a teaspoon of water (or beaten egg) at a time and knead again until the dough feels smooth and elastic. Always cover your dough when resting to prevent it drying out.

How do I stop fresh pasta from sticking together?

Dust freshly cut pasta lightly with flour or semola and toss gently to coat. If you’re leaving it to dry, hang it on a pasta rack or over a clean coat hanger so the strands stay separate

How can I add flavour or colour naturally?

Blend in puréed spinach, beetroot, or roasted red pepper for colour; saffron or turmeric for golden tones; or herbs like basil, parsley, or dill for subtle specks and flavour. Always make sure your add-ins are smooth and not watery.

What’s the best sauce for homemade pasta?

That depends on your dough. Light sauces — like butter and sage or simple tomato and basil — work best with egg pasta. Heartier sauces, such as ragù or mushroom cream, suit semola pasta or thicker shapes. The pasta should always shine through; sauce is there to complement, not overwhelm.

Why bother making it at all when dried pasta is so easy?

Because it’s transformative. Homemade pasta connects you to a rhythm of cooking that’s both tactile and meditative. You feel the dough change beneath your hands — a kind of edible alchemy. As Karen said: “If you’ve got that pasta machine lurking in the back of your cupboard, go find it, dust it off and have a go.”

 

Bringing It All Together

Karen once wrote, “I hope I've spurred you on to have a go, and if you've got that pasta machine lurking in the back of your cupboard, go find it, dust it off and have a go!” It’s an invitation worth taking. There’s something deeply grounding about making pasta from scratch — the rhythm of kneading, the soft weight of dough beneath your hands, the slow roll through the machine as thin sheets unfurl like silk.

 

Homemade pasta connects us to a tradition far older than our own kitchens. It’s food that rewards patience and playfulness in equal measure. Whether you’re rolling tagliatelle for one or crafting beetroot-stained ravioli for a dinner party, the act itself becomes part of the meal — a ritual of touch, texture, and time.

 

So find that machine, open the flour, and let the afternoon stretch. The reward isn’t only on the plate; it’s in the process — a small, delicious reminder that sometimes, slowing down is its own kind of feast.

 

 

Note: Originally published November 2020; updated October 2025.