Pasta Making from Scratch
Roll, cut, and shape fresh pasta by hand into ribbons, tubes, and filled parcels
creativecrafty$ low1 hourdifficulty 2/5
Learn to make egg pasta dough and master both filled pastas (ravioli, tortellini) and shaped pastas (pappardelle, fusilli) using traditional hand techniques or a pasta machine.
How to start
- 1Start with a simple egg pasta dough: tipo 00 flour plus eggs, learn the well-making technique
- 2Master the basic fettuccine/pappardelle using a manual pasta machine set to progressively thinner settings
- 3Practice hand-rolling and cutting for rustic pappardelle or garganelli (hand-ridged tubes)
- 4Graduate to filled pastas: ravioli with simple ricotta filling, learning proper sealing and size consistency
- 5Experiment with pasta tints (spinach for green, beet for red) for visual artistry
What you'll need
- Pasta machine (manual or electric)Essential~$40
- Pasta roller attachment for stand mixerNice to have~$60
- Tipo 00 flour or bread flourEssential~$10
- Wooden pasta boardNice to have~$25
- Ravioli molds or cutterNice to have~$15
- Pasta drying rackNice to have~$20
Where to learn more
Plot twists
Ways to spice this up when the basics get boring.
- Make squid ink pasta for dramatic black color and briny flavor
- Create tortellini with meat ragù filling shaped like little hats
- Press pasta shapes using traditional wooden forms (chitarra for square spaghetti)
- Make filled agnolotti with seasonal vegetables and ricotta
ADHD notes
Break pasta making into separate sessions: dough day and shape day. The repetitive rolling and cutting has meditative, rhythmic qualities. Fresh pasta cooks in just 2-3 minutes.
Fun fact
Handmade pasta has a rougher surface than commercial pasta, which helps sauces cling better to the noodles—a key reason fresh pasta dishes feel more luxurious.
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