Make your own pasta + pasta dough recipe

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In this blog you will find everything you need to know to get started with pasta. Here you will find the recipe to make your own pasta straight from Italy, including handy video, storage tips and variance tips!

Take the ingredients for example. You only need eggs and flour. It is essential that you use special pasta flour and no flour or patent flour otherwise your pasta will fall apart. Pasta flour can be recognized by the different names:
– durum wheat
– grano duro
– semolina

This coarse flour contains a high content of gluten and gives the pasta the right structure. I have already noticed that is quite difficult to obtain. I couldn’t find it at the AH, neither at the Plus nor at a Jumbo branch near me. But eventually found at another Jumbo under the De Cecco brand. So it really differs per branch. It is also often for sale at the better specialty stores or online.

During my food tour through Italy I also made pasta with a local Italian female. She gave me the tip to mix the flour and eggs in a large pan instead of your countertop. This saves a whole lot of mess. And it is important to knead the dough well, then the gluten is activated. It is best to press into the dough with your palms and push air into it. Keep the ratio 1 egg to 100 flour and about 80 to 100 g pasta per person. Watch my video below for even more tips and explanations.

Make fresh pasta recipe


5 eggs
500 g pasta flour durum wheat (available at some large supermarkets, specialty stores or online)

Pasta machine
Large pan or bowl


Put the pasta flour in the large bowl or pan and make a well in the middle with your fingers. Put all the eggs in there. Add a little flour to the eggs from the edge. Knead everything well and form a ball and wrap in foil. Let it rest in the fridge for half an hour.

Take the pasta out again and knead it very well, about 10 to 15 minutes. Then shape it into a sausage and cut into about 8 to 10 pieces. Take a piece and shape it into a ball and roll it out with a rolling pin or your hands. Set the pasta machine to its largest setting and pass the piece of dough through. repeat and fold it in half once. Then turn the setting a little smaller and pass the piece of dough through. Pass the pasta dough several times to make it smooth. I stopped at the penultimate stand. If necessary, use a little pasta flour or flour to prevent sticking and put them under a tea towel or foil to prevent them from drying out.

For additional tips and explanation, watch my video:

Making lasagna, ravioli or tortellini

For lasagna, ravioli or tortellini you can use the pasta sheets directly. Use a ravioli pestle/mould or fold into tortellini. Check out my recipe for a tasty filling with ricotta , mushrooms or proscuito .

Making spaghetti or tagliatelle

If you want to make spaghetti or tagliatelle, let the dough pieces rest for 10 minutes on a tea towel. Then pass them through the pasta machine through the opening to cut them. Immediately add a little flour or pasta flour to prevent sticking or hand them on a pasta rack. Then you can cook the pasta right away. Cook the fresh pasta in a large pan with water and a pinch of salt for about 1 to 2 minutes. Delicious with a fresh homemade pasta sauce .

Fresh pasta malfunction

If you want to let the spaghetti or tagliatelle dry for storage, roll them up like nests and let them dry on a tea towel for a few hours to a day. When the pasta is completely dry and hard, keep the pasta nests unsealed in a container or on a plate. It depends a bit on the environment how long the pasta can be kept, but remember that there are fresh eggs in it that can go bad. The dried pasta should cook a little longer, between 3 and 5 minutes.

Make pasta yourself

Pasta myths or facts

While writing this blog, I came across a few questions and learned a few interesting facts about pasta. Here are 5 statements in a row:

1. Whole wheat pasta is healthier than regular pasta.

True, whole wheat pasta is healthier than regular pasta because it contains more fiber, just as brown bread is healthier than white bread. Whole-wheat pasta is also less quickly broken down by your body, so that you don’t feel hungry as quickly.

2. Pasta all’uovo, or egg pasta, is softer than regular pasta.

That’s right, because it contains more egg, this type of pasta is slightly softer and tastier than regular pasta. The cooking time is therefore also shorter.

3. A dash of olive oil in the cooking water helps prevent sticking.

No, this is a myth. It is best to take a large amount of water and not let the pasta boil for too long.

4. Pasta is a fattener.

Pasta is often seen as a fattener, but this is not entirely true, it is often the sauce that provides a lot of calories. Pasta contains a lot of carbohydrates, which your body also needs to make energy. But make sure you don’t eat too many carbohydrates and that you get enough exercise. In addition, pasta contains potassium, iron, and vitamins B1 and B2.

5. Fresh pasta can be made with regular flour.

Partly true, fresh pasta can be made with regular flour, but it is recommended to use durum flour. This contains more gluten and is more suitable for making pasta. This one is for sale at an Italian specialty store and I only saw it at the jumbo

Source: Leukerecepten by leukerecepten-nl.
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