There’s something incredibly special about homemade pasta. Whether it’s the soft, delicate texture or the rich, satisfying flavor, it’s a dish that holds a place in every food lover’s heart.
While many people may feel intimidated by the idea of making pasta from scratch, the truth is that with the right techniques and a little practice, anyone can master it. To help you achieve pasta perfection in your own kitchen, we’ve gathered tips from top chefs that will elevate your homemade pasta game.
Choose the Right Flour
One of the most crucial elements in making pasta is the flour you choose. While it’s tempting to use all-purpose flour, professional chefs swear by durum semolina flour for its superior texture and structure. Durum semolina, which is made from durum wheat, gives pasta its signature firmness and helps it hold its shape while cooking.
If you’re aiming for a more delicate pasta, such as ravioli or fettuccine, consider using “00” flour, a finely ground flour commonly used in Italian kitchens. This flour produces a softer, smoother dough that’s perfect for more delicate pasta varieties.
Balance the Ingredients
The basic pasta dough requires just a few simple ingredients: flour, eggs, salt, and water. However, the ratios of these ingredients are what make all the difference. As top chefs recommend, aim for about 100 grams of flour per egg. This creates a dough that is firm enough to roll out but not so tough that it becomes difficult to work with.
Some chefs also suggest adding a small amount of olive oil to the dough. While not traditional, a drizzle of olive oil can help add flavor and contribute to a more elastic texture. Just be sure not to overdo it—too much oil can make the dough too greasy.
Knead, Rest, and Knead Again
Kneading is one of the most important steps in making pasta dough. After mixing your ingredients, it’s time to get your hands dirty. Knead the dough on a clean surface for about 8-10 minutes, until it becomes smooth and elastic. This process helps develop the gluten, which gives the pasta its chewy texture.
Once kneaded, it’s important to rest the dough. Cover it with a damp towel or plastic wrap and let it rest for at least 30 minutes. Resting allows the gluten to relax, making it easier to roll out the dough and shape it into your desired pasta.
Roll the Dough Thinly
One of the key factors in making great pasta is rolling the dough thinly enough. The thinner the dough, the better the texture of the final product. While you can certainly use a rolling pin, most chefs prefer to use a pasta machine for more consistent results.
Set your pasta machine to the widest setting and run the dough through several times, folding it into thirds each time before gradually reducing the setting to roll the dough thinner. Aim for a thickness similar to a piece of paper—it should be slightly translucent but still sturdy enough to hold your fillings, if you’re making stuffed pasta like ravioli.
The Right Shape and Size
Homemade pasta comes in all shapes and sizes, and the type you choose depends on personal preference and the sauce you plan to serve it with. For example, delicate ravioli or tortellini are perfect for light sauces or broths, while a hearty bolognese demands a sturdy shape like pappardelle or tagliatelle.
Top chefs advise using a sharp knife or pasta cutter to ensure your pasta shapes are even and uniform. If you’re making shapes like farfalle (butterflies) or orecchiette (little ears), practice is key to achieving the perfect form. For stuffed pasta, ensure that the edges are sealed tightly to avoid any filling from leaking out during cooking.
Cooking the Pasta to Perfection
Once your pasta is shaped, the next step is cooking it. Unlike store-bought pasta, homemade pasta cooks much faster—usually in just 2-4 minutes, depending on the thickness. To prevent overcooking, always cook your pasta in a large pot of salted boiling water. Top chefs recommend adding about 1 tablespoon of salt for every liter of water to enhance the pasta’s flavor.
Taste test your pasta a minute or two before the suggested time to ensure it’s al dente, or firm to the bite. Once cooked, drain the pasta immediately, but don’t rinse it! Rinsing removes the precious starches that help the sauce adhere to the pasta.
Pair with the Right Sauce
Homemade pasta deserves a sauce that enhances its flavor without overpowering it. Light pasta varieties like angel hair or tagliatelle go beautifully with simple, olive oil-based sauces or creamy Alfredo. For thicker pasta like pappardelle or fettuccine, rich, meaty sauces like ragu or bolognese are the perfect complement.
When making sauce, don’t be afraid to use fresh ingredients like herbs, garlic, and tomatoes. Top chefs often emphasize that the key to a great pasta dish is balance—flavors should complement, not compete.
Serve Immediately
Homemade pasta is best served right away, while it’s still fresh and hot. However, if you must store it, make sure to keep it lightly dusted with flour or semolina to prevent sticking. Store the pasta in an airtight container and refrigerate for up to 2 days. Alternatively, you can freeze the pasta by laying the strands out on a baking sheet and freezing them before transferring them to a bag or container for long-term storage.
The Final Touch
Finally, top your homemade pasta with a sprinkle of freshly grated Parmesan, a drizzle of high-quality olive oil, and perhaps a few fresh herbs like basil or parsley. These small touches bring out the natural flavors of the pasta and elevate your homemade creation.