How to Make Fresh Pasta at Home
There’s something quite special about making your own homemade pasta. While the option of dried (store-bought) pasta is never a bad one, there’s nothing that quite gives the same experience of creating fresh pasta from scratch.
This guide introduces you to the world of fresh pasta, providing you with the ingredients and methods required, plus information on storing, cooking and answers to some common questions. We have also provided a selection of delicious recipes you can try yourself, allowing you to experiment with your pasta making once you’ve mastered the basics.
Why make homemade pasta?
Making your own homemade pasta is one of those things that initially may seem like it requires some effort, however many will agree that once you have learnt how, the reward always outweighs this.
Learning how to make fresh pasta is hugely rewarding for any foodie and leaves you with a great sense of pride afterward – especially when you see your family or friends tucking into a bowl of ravioli, tortelli or spaghetti that you have made.
Learning how to make fresh pasta is hugely rewarding for any foodie and leaves you with a great sense of pride afterward – especially when you see your family or friends tucking into a bowl of ravioli, tortelli or spaghetti that you have made.
Also, there is a real pleasure in the process of making it. It’s one of those relaxing and therapeutic experiences that makes cooking so rewarding, plus you will develop a whole new set of cookery skills.
Once you have mastered the basics, you can start to experiment more and have fun with it.
As well as the standard pasta recipe, you can get creative, with home chefs using different natural ingredients to turn their pasta into a variety of colours. Squid Ink is used to turn your pasta black; Spinach makes it green; Tomato paste gives it an orange hue; and Beetroot results in a vibrant purple colour.
Adding these ingredients to your dough will also allow you to test out different flavours. Other things to try include:
Freshly chopped herbs, such as basil, parsley, or mint
Ground spices, such as turmeric, chilli flakes or paprika
Roasted peppers
Cocoa powder
Once you have mastered the basics, you can start to experiment more and have fun with it.
As well as the standard pasta recipe, you can get creative, with home chefs using different natural ingredients to turn their pasta into a variety of colours. Squid Ink is used to turn your pasta black; Spinach makes it green; Tomato paste gives it an orange hue; and Beetroot results in a vibrant purple colour.
Adding these ingredients to your dough will also allow you to test out different flavours. Other things to try include:
Freshly chopped herbs, such as basil, parsley, or mint
Ground spices, such as turmeric, chilli flakes or paprika
Roasted peppers
Cocoa powder
Your creativity does not have to stop there, as you can also try out a range of different pasta shapes. From the long, ribbons of tagliatelle or fettucine, to the more intricate patterns of fusilli, casarecce or silatelli.
Pasta makers, cutters and shaper attachments for your food mixer can make this even easier and quicker.
Pasta makers, cutters and shaper attachments for your food mixer can make this even easier and quicker.
A final reason for making your own pasta is that you are in control of the ingredients you use. This means you can experiment with different flours or use eggs from your favourite local farm. Also, if you are adding new flavours or colours you can source some of these from a trusted supplier or even out of your own garden.
Homemade pasta ingredients
When it comes to making homemade pasta there are two great things about fresh pasta - you only need three key ingredients (flour, eggs and salt) and you are likely to have these in your cupboard or fridge already.
Different recipes have slightly different requirements, as you will see with the recipes we feature below, with some of them requiring additional optional ingredients such as olive oil (which can also help to bind your dough) or semolina.
When it comes to flour, some recipes simply use plain flour, whereas others suggest you use ‘Type 00’. This is a fine, white Italian flour used specifically for fresh pasta making. It is commonly sold in major supermarkets, but your favourite Italian deli or online food supplier will also stock it.
Several people start to experiment with mixing flours too. For example, using a mix of ‘00’ and semolina flour makes the pasta more robust than just using the more delicate pure ‘00’. Depending what type of sauce you are planning on using, you might want to try a different combination.
Different recipes have slightly different requirements, as you will see with the recipes we feature below, with some of them requiring additional optional ingredients such as olive oil (which can also help to bind your dough) or semolina.
When it comes to flour, some recipes simply use plain flour, whereas others suggest you use ‘Type 00’. This is a fine, white Italian flour used specifically for fresh pasta making. It is commonly sold in major supermarkets, but your favourite Italian deli or online food supplier will also stock it.
Several people start to experiment with mixing flours too. For example, using a mix of ‘00’ and semolina flour makes the pasta more robust than just using the more delicate pure ‘00’. Depending what type of sauce you are planning on using, you might want to try a different combination.
Homemade pasta equipment
As with many things in cooking, many basic methods only require minimal equipment, but using the right kitchen appliance will make things quicker and easier.
To make homemade pasta completely by hand you simply need a large cutting board, a fork, a rolling pin, some reusable wrap, and a sharp knife.
Taking this step further, you can use a mechanical pasta maker to help you roll the pasta dough to the required thickness.
To help speed up the dough-making part of the process is to use a food processor, rather than the fork method.
And another option which really helps you make your dough simply is to use a stand mixer. Not only will you be able to speed up the process of mixing the dough, but there are also a wide range of useful pasta attachments, including shapers, rollers and cutters.
A final optional piece of equipment is a pasta drying rack. These are typically wooden and look great in your kitchen with ribbons of fresh pasta drying on them.
Taking this step further, you can use a mechanical pasta maker to help you roll the pasta dough to the required thickness.
To help speed up the dough-making part of the process is to use a food processor, rather than the fork method.
And another option which really helps you make your dough simply is to use a stand mixer. Not only will you be able to speed up the process of mixing the dough, but there are also a wide range of useful pasta attachments, including shapers, rollers and cutters.
A final optional piece of equipment is a pasta drying rack. These are typically wooden and look great in your kitchen with ribbons of fresh pasta drying on them.
Using a stand mixer to make your fresh pasta means you will save time and effort, plus make less mess in your kitchen than if you just do it by hand.
Here are the steps to follow:
1. To start, fit the dough hook to your stand mixer and add the ingredients into the bowl (depending on your pasta recipe)
2. Next use the speed setting 2 and mix for about 3 minutes. You are looking for a mixture that looks crumbly but is still moist. If it seems a bit too dry, then add a tablespoon or two of water, and if it seems too sticky, then add a little extra flour
3. Remove the mixture from the bowl, put it onto a floured large board and then knead it by hand until it becomes a smooth dough
4. Use your hands to form a ball, wrap the dough and let it rest at room temperature for at least 15 minutes (although this can be up to 2 hours if you need to do something else in the meantime)
5. Now it is time to turn your dough into pasta sheets. Start by rolling it out with a rolling pin into a flattened oval disc shape. Then take your flattened disc and feed it through the stand mixer pasta roller attachment, roller, changing the setting from 1 to 6 or 7 to get the right thickness (this is typically between 1-2mm). It can be rolled by hand or using a manual machine but once you’ve used the attachment on your mixer, you’ll realise how much easier it is. Alternatively, you can continue to roll it by hand
6. Once you have rolled out the pasta sheets, it can be cut into different widths to make lasagne, spaghetti, trenette or fettuccine using the different pasta cutters, or if you wish, you can cut by hand. It can also be used to make filled pasta such as ravioli or tortellini.
7. The last step is to dry the pasta for around 30 minutes, using a pasta rack or creating ‘nests’
1. To start, fit the dough hook to your stand mixer and add the ingredients into the bowl (depending on your pasta recipe)
2. Next use the speed setting 2 and mix for about 3 minutes. You are looking for a mixture that looks crumbly but is still moist. If it seems a bit too dry, then add a tablespoon or two of water, and if it seems too sticky, then add a little extra flour
3. Remove the mixture from the bowl, put it onto a floured large board and then knead it by hand until it becomes a smooth dough
4. Use your hands to form a ball, wrap the dough and let it rest at room temperature for at least 15 minutes (although this can be up to 2 hours if you need to do something else in the meantime)
5. Now it is time to turn your dough into pasta sheets. Start by rolling it out with a rolling pin into a flattened oval disc shape. Then take your flattened disc and feed it through the stand mixer pasta roller attachment, roller, changing the setting from 1 to 6 or 7 to get the right thickness (this is typically between 1-2mm). It can be rolled by hand or using a manual machine but once you’ve used the attachment on your mixer, you’ll realise how much easier it is. Alternatively, you can continue to roll it by hand
6. Once you have rolled out the pasta sheets, it can be cut into different widths to make lasagne, spaghetti, trenette or fettuccine using the different pasta cutters, or if you wish, you can cut by hand. It can also be used to make filled pasta such as ravioli or tortellini.
7. The last step is to dry the pasta for around 30 minutes, using a pasta rack or creating ‘nests’
How to make pasta by hand
An alternative to using a stand mixer to make your pasta is to do it all by hand.
To do this:
1. Take your flour and create a mound on your board or work surface. Make a well in the centre and add the remaining ingredients to the flour, using a fork to break up the eggs in the process
2. Use your hands to combine the ingredients until you have a rough ball of dough
1. Take your flour and create a mound on your board or work surface. Make a well in the centre and add the remaining ingredients to the flour, using a fork to break up the eggs in the process
2. Use your hands to combine the ingredients until you have a rough ball of dough
3. Knead the dough until it becomes smooth – this might take around 8-10 minutes, which is longer than if you had used a stand mixer
4. Wrap the dough and leave it to rest at room temperature for around 30 minutes
4. Wrap the dough and leave it to rest at room temperature for around 30 minutes
5. Cut the dough into pieces (depending on how much you have made), then take each one and use a rolling pin to flatten it out to a thickness of between 1-2mm
6. Use a sharp knife to slice it into ‘ribbons’ of different widths, depending on the type of pasta you want to make (for example, tagliatelle, pappardelle or fettuccine). Dust these with some flour to prevent them sticking
7. Finally, you need to dry your pasta, using a specific rack or by creating individual ‘nests’
6. Use a sharp knife to slice it into ‘ribbons’ of different widths, depending on the type of pasta you want to make (for example, tagliatelle, pappardelle or fettuccine). Dust these with some flour to prevent them sticking
7. Finally, you need to dry your pasta, using a specific rack or by creating individual ‘nests’
How to cook fresh pasta
Now you have made your pasta, it’s time to get cooking so you can enjoy it.
The key to remember with cooking fresh pasta compared to the dried equivalent, is that the length of cooking time is much shorter.
Depending on the thickness, it can cook in as little as 15 seconds, with many pasta types being ‘al dente’, what you should be aiming for, in around 2-3 minutes.
To cook your pasta, simply add it to a large pan of salted boiling water. Add the pasta, stir gently and bring it back to the boil. Then start timing your required cooking length.
Once cooked, drain the pasta immediately and serve as soon as possible.
The key to remember with cooking fresh pasta compared to the dried equivalent, is that the length of cooking time is much shorter.
Depending on the thickness, it can cook in as little as 15 seconds, with many pasta types being ‘al dente’, what you should be aiming for, in around 2-3 minutes.
To cook your pasta, simply add it to a large pan of salted boiling water. Add the pasta, stir gently and bring it back to the boil. Then start timing your required cooking length.
Once cooked, drain the pasta immediately and serve as soon as possible.
Conservación de la pasta fresca
Como su nombre indica, la pasta fresca se degusta mejor poco después de haberla hecho. Ponla en un recipiente hermético y cocínala en un plazo de dos días.
La buena noticia es que puedes congelar la pasta fresca sin cocinar hasta un mes.
Una vez cocinada, es probable que siga estando buena al día siguiente, en caso de que no la consumas toda o que hayas hecho demasiada para una sola comida.
Como su nombre indica, la pasta fresca se degusta mejor poco después de haberla hecho. Ponla en un recipiente hermético y cocínala en un plazo de dos días. La buena noticia es que puedes congelar la pasta fresca sin cocinar hasta un mes. Una vez cocinada, es probable que siga estando buena al día siguiente, en caso de que no la consumas toda o que hayas hecho demasiada para una sola comida.
Elaborar la propia pasta fresca invita a volver a probar algunos platos favoritos, o a empezar a crear tus propios platos favoritos para la familia. También puedes poner a prueba tus habilidades creativas incorporando diversos sabores. Y la creatividad se vuelve aún más emocionante con la amplia variedad de recetas de pasta fresca para probar y disfrutar.
Las recetas de pasta son muy flexibles, y ofrecen gran variedad de opciones sin necesidad de incluir carne, desde el clásico espagueti a la boloñesa hasta el más complejo tortelloni con parmesano, prosciutto y ricotta y pesto de guisantes.
Esta es una pequeña selección de nuestros favoritos:
Carbonara
El espagueti alla carbonara es otra receta de pasta clásica. Son espaguetis frescos con queso parmesano agrio, panceta ahumada y huevos, más un sabor añadido de ajo, pimienta negra y aceite de oliva.
Obtén la receta
Obtén la receta
Lasaña en rollos de pollo con pesto
Esta es una receta de lasaña diferente. La salsa ragú de carne de res, que se usa con frecuencia, se sustituye aquí por los ingredientes principales de pollo, calabaza y pesto verde.
Obtén la receta
Obtén la receta
Pasta de tinta de calamar con vieiras
Esta receta no solo destaca por la atractiva combinación de vieiras, chile, ajo y aceite de oliva, sino también por el vibrante color negro de la pasta, cortesía de la tinta de calamar. El fettuccine es la pasta favorita para hacer este plato.
Obtén la receta
Obtén la receta
Espinacas y tortellini de ricotta
Una receta para los amantes de la pasta rellena, con una exquisita combinación de espinaca y queso ricotta. Pero lo que da más vida a este plato es el toque de nuez moscada rallada y las hojas de salvia picadas.
Obtén la receta
Obtén la receta
Raviolis de cangrejo
Otra receta con pasta, esta vez raviolis, y el relleno una combinación de cangrejo blanco, ricotta y migas de pan. Entre los sabores, limón, perejil, eneldo y salvia.
Obtén la receta
Obtén la receta
Preguntas frecuentes sobre elaboración de pasta
Esperamos que este artículo te haya dado suficiente información sobre cómo hacer tu propia pasta. A continuación te ofrecemos brevemente la respuesta a algunas preguntas frecuentes.
¿Qué harina es mejor para hacer pasta?
Está ampliamente aceptado que el mejor tipo de harina para hacer pasta fresca es el ‘00’.
Es una harina blanca, en la que el número de ceros indica la textura: la harina de un solo cero (“0”) es gruesa y la de triple cero (“000”), fina. El doble cero (“00”) es un valor intermedio.
Como ya mencionamos, hoy en día puede encontrar harina “00” en los principales supermercados, tiendas italianas de delicatessen y tiendas especializadas en alimentos, así como por Internet.
¿Deberías usar huevos o agua en la masa para la pasta fresca?
A menos que vaya a preparar una pasta vegana, los huevos son la opción preferida, ya que aportan humedad a la pasta.
Los huevos ayudan a formar gluten para una buena estructura y forma, además de aportar grasa, que hace la pasta más suave y sedosa.
Hay algunas recetas de pasta fresca que utilizan agua en lugar de huevos. Según parece, datan de los tiempos de racionamiento tras la Segunda Guerra Mundial, cuando los huevos escaseaban.
Selección de la forma de pasta correcta
Una de las grandes cosas de la pasta es la gran variedad de formas que se le puede dar. Así que puedes pasar horas de entretenimiento en la cocina experimentando.
Para emparejar la forma de pasta con la salsa adecuada, hay algunas pautas generales a seguir:
| Forma de la pasta | Tipo de pasta | Salsa ideal |
|---|---|---|
| Larga y delgada | Espaguetis, linguine, vermicelli, bucatini, cabello de ángel, reinette y fideos | Salsas de tomate, crema o a base de aceite |
| Cintas largas | Lasaña, pappardelle, tagliatelle, fettuccine | Salsas ricas en carne o cremosas |
| Tubos | Penne, rigatoni, macarrones, tubini, penne rigate, ziti | Salsas de verduras, boloñesa, ragú |
| Rizos | Fusilli, rotini, campanelle, gemelli | Salsas ligeras y suaves, incluido pesto |
| Conchas | Conchiglie, pipe rigate, cavatelli | Salsas de carne o crema espesa |
| Pasta rellena | Tortellini, ravioli o tortelloni | Salsas ligeras de mantequilla o aceite |
| Formas pequeñas | Orzo, anelli, orecchiette, tripolini | Sopas, guisos, estofados o ensaladas de pasta |
Los accesorios de molde elaborador de pasta para robots de cocina son muy útiles, ya que pueden ayudar a crear fácilmente formas diversas.
¿Se puede congelar la pasta fresca sin cocinar?
Si lo necesitas, puedes congelar la pasta fresca sin cocinar.
Una vez elaborada, déjala secar unos 15-30 minutos y guárdala en un recipiente hermético en el congelador. Como alternativa, puedes congelar la masa antes de enrollarla y cortarla, y sacarla cuando necesites hacer una comida fácil pero impresionante.
Al igual que la mayoría de los alimentos congelados, es mejor consumirla lo antes posible, por lo que muchos sugieren no congelarla durante más de un mes.
Puedes descongelarla dejándola unas horas en la nevera, aunque hay quienes la cocinan congelada. Vigila el tiempo de cocción, ya que necesitará un poco más de tiempo, pero sin llegar a cocinarla en exceso.
¿Listo para hacer tu propia pasta? Comienza con Kenwood.
Preparar la propia pasta fresca es una de esas habilidades muy gratificantes de aprender, que además te permite experimentar con una amplia gama de formas, colores y sabores.
Al principio tendrás que aprender algunas cosas, pero con un aparato como el robot de cocina se te hará fácil y rápido.
Además hay una emocionante variedad de recetas para probar y, lo que es más importante, disfrutar comiendo. Algunas otras tentaciones:
Tagliatelle de calabacín con tomate