Pasta Making

You don’t need special equipment to make pasta at home, but it can certainly make the process easier and more consistent. At its most basic, homemade pasta only requires a mixing bowl, a rolling pin, a knife or pizza cutter, and a fork or hands for mixing and shaping the dough. With these simple tools, you can roll out and cut pasta like fettuccine, tagliatelle, or even hand-shaped types like orecchiette.

That said, having a pasta machine can save time and ensure even thickness, which helps your pasta cook evenly. A stand mixer with a dough hook is helpful for kneading, and pasta cutter attachments can make producing uniform noodles a breeze. For stuffed pasta like ravioli, a ravioli stamp or pasta wheel adds convenience but isn’t essential. Ultimately, you can start with basic tools and upgrade as you get more confident in your pasta-making journey.

When making homemade pasta, avoiding a few common mistakes can make the difference between chewy, silky noodles and tough or sticky dough. One of the biggest mistakes is not kneading the dough enough—under-kneaded dough will be crumbly and hard to roll out, while well-kneaded dough should be smooth and elastic. Another frequent issue is skipping the resting period; letting the dough rest (usually for 30–60 minutes) allows the gluten to relax, making it easier to roll thin without snapping back.

Using too much flour or not enough moisture can lead to dry, cracked dough, while too much moisture can make the dough sticky and hard to handle. It’s also easy to roll the pasta too thick or too thin, both of which affect texture and cooking time. Speaking of cooking, overcooking fresh pasta is another mistake—unlike dried pasta, it only takes 2–4 minutes to cook and should be checked frequently for that perfect al dente bite. Finally, when storing or drying fresh pasta, forgetting to dust it with flour can cause the strands to stick together into one big clump. Taking your time and paying attention to these details will help you create perfect pasta every time.

Achieving the right dough consistency is key to making great homemade pasta. Your pasta dough should be firm, smooth, and slightly tacky—but not sticky. It should hold together well without crumbling or sticking to your hands or the work surface.

Start by combining your flour (usually all-purpose, semolina, or “00” flour) with eggs or water, depending on the recipe. Use a fork or your fingers to gradually mix the liquid into the flour, forming a shaggy dough. Then, knead the dough for 8–10 minutes until it becomes elastic and uniform. If the dough feels too dry and crumbly, add a few drops of water at a time. If it’s too wet and sticky, sprinkle in a bit more flour.

Humidity, flour type, and egg size can all affect dough texture, so feel free to adjust as needed. Once the dough is just right, wrap it in plastic wrap or cover with a towel and let it rest for 30–60 minutes. This rest period helps the gluten relax, making the dough easier to roll and shape. The final dough should spring back slightly when pressed and roll out smoothly without tearing.