The Ultimate Guide to Homemade Pasta

Welcome to the world of homemade pasta! This guide will walk you through everything you need to know, from the basics of ingredients and equipment to advanced techniques for creating perfect pasta every time.

Ingredients: The Foundation of Flavour

1. Flour: The cornerstone of pasta. Semola di grano duro, or durum wheat semolina, is the classic choice for its texture and ability to hold its shape. All-purpose flour can be used in a pinch, but the results won't be quite the same.
2. Eggs: Provide richness, flavor, and structure. The ratio is typically one large egg per 100 grams (about 3.5 ounces) of flour, but this can vary.
3. Salt: Enhances the flavour of all the ingredients. Use fine sea salt.
4. Water (optional): Some recipes call for a small amount of water, especially if the dough feels too dry or if you're not using eggs. This is more common with semolina pasta.
5. Optional additions: Herbs (basil, rosemary), spices (chili flakes), and even vegetables (spinach, beet) can be incorporated for flavour and colour.

Equipment: Tools of the Trade

• A large, flat surface: For kneading the dough (a clean countertop or a large wooden board).
• A bowl or food processor: To initially combine the ingredients.
• Measuring cups and spoons: For precise measurements.
• A rolling pin: For traditional rolling.
• A pasta machine (optional): For rolling and cutting pasta. Makes the process much easier and faster. Manual or electric.
• A sharp knife or pasta cutter: For cutting pasta shapes if you are not using a pasta machine.
• Plastic wrap or a damp cloth: To rest the dough.
• A pasta drying rack (optional): To dry the pasta before cooking.

The Basic Pasta Dough Recipe

This is a simple, adaptable recipe. Adjust ratios to your preference and desired outcome.

Ingredients:

• 300 grams (about 10.5 ounces) durum wheat semolina flour
• 3 large eggs
• 1 teaspoon fine sea salt

Instructions:

1. Make a well: On your clean work surface, mound the flour and make a well in the center. Alternatively, use a bowl.
2. Add ingredients: Crack the eggs into the well, add the salt.
3. Incorporate the flour: Using a fork (or your fingers), gently whisk the eggs and salt, gradually incorporating the flour from the inner wall of the well. Be careful not to break the walls of the well at first.
4. Knead the dough: Once the dough begins to come together, use your hands to knead it. Knead for 8-10 minutes, until the dough is smooth, elastic, and forms a ball. If the dough is too dry, add a tiny amount of water, a teaspoon at a time. If it's too wet, add a touch more flour.
5. Rest the dough: Wrap the dough tightly in plastic wrap or cover it with a damp cloth and let it rest at room temperature for at least 30 minutes (and ideally up to an hour). This allows the gluten to relax, making the dough easier to roll and more tender.
6. Roll and shape: Follow the shaping instructions below.

Shaping Your Pasta: Techniques & Tips

Rolling by Hand:

1. Divide the dough: Divide the rested dough into smaller portions (about 1/4 of the total dough at a time) to make it more manageable.
2. Flatten & Roll: On a lightly floured surface, flatten a portion of dough with your hands or a rolling pin. Then, use the rolling pin to gradually roll it out, working from the center outwards. Rotate the dough frequently, dusting with flour to prevent sticking, until it's thin.
3. Achieve Uniform Thickness: Aim for consistent thickness. This is crucial for even cooking. The thinner you roll it, the quicker it will cook.
4. Cut the pasta: For fettuccine, tagliatelle et al., lightly flour the rolled sheet of dough, fold it loosely, and cut strips with a knife. For other shapes, use the appropriate cutters or follow specific instructions.

Using a Pasta Machine:

1. Divide the dough: Same as above – the machine makes it easier to handle in smaller portions.
2. Flatten the dough: Feed the portion of dough through the widest setting of your pasta machine. Fold the dough in half and feed it through again (same setting). Repeat a few times.
3. Thin Gradually: Decrease the machine setting incrementally each time, feeding the dough through until you reach your desired thickness (usually setting 5-7 for a good pasta). Flour as needed to prevent sticking.
4. Cut the pasta: Most machines have cutters for various shapes. Follow the machine’s instructions, or cut by hand.

Common Pasta Shapes and How to Make Them

• Fettuccine/Tagliatelle: Cut pasta sheets into long strips (about ¼ to ½ inch wide).
• Ravioli/Tortellini: Use pasta cut into squares and add filling, then seal. For tortellini, add filling then shape into a ring.
• Pappardelle: Cut pasta sheets into wider strips (about 1 inch wide).
• Lasagna: Cut pasta sheets to rectangular shapes. These can be either oven-ready or cooked first.
• Orecchiette: Roll small pieces of dough into balls, then flatten and curve them.

Drying and Cooking Your Pasta

Drying:

• Freshly made pasta is best! Cook it as soon as possible (within a few hours should be fine).
• Drying to store: If you can’t cook it immediately, dry your pasta. Hang it on a pasta drying rack or lay it flat on a lightly floured surface. Allow the pasta to dry completely (usually 1-3 hours, depending on the shape and humidity). Dried pasta can be stored for several weeks.
• Drying is not really essential, but is helpful: It firms up the pasta, which prevents it from sticking together while cooking.

Cooking:

1. Bring water to a boil: Use a large pot filled with plenty of salted water (about 6-8 quarts of water per pound of pasta).
2. Cook the pasta: Add the pasta and cook until al dente (firm to the bite). This typically takes 2-5 minutes for fresh pasta and 8-12 minutes for dried.
3. Save some pasta water: Before draining, reserve about 1 cup of the starchy pasta water. It can be used to help the sauce cling to the pasta.
4. Drain and serve: Drain the pasta and immediately toss it with your favourite sauce. Add a splash of pasta water if the sauce seems too thick. Serve immediately!

Tips for Success

• Don’t overwork the dough: Over-kneading can make the pasta tough.
• Don’t be afraid to experiment: Try different flours, flavours, and shapes.
• Keep it simple at first: Start with a basic recipe and perfect your technique before trying more complex variations.
• Fresh is best: Fresh pasta cooks faster than dried pasta.
• Be patient: The process of making pasta takes time and practice. The results will be well worth it!

Enjoy your homemade pasta!