Growing up, like many, we usually relied on store-bought pasta. It was convenient, easy, and a staple in our house. However, there are those special occasions when you want to do something a bit more unique. That is when we turn to making fresh pasta at home – a process that is much simpler than it seems and adds a touch of magic to any meal.
A family tradition
As a child, I remember watching my grandmother make pasta with a machine called Pastamatic. She would mix the flour, eggs, and a pinch of salt for a few minutes, and like magic, the pasta would appear, ready to be shaped. That machine could create anything from maccheroni to spaghetti, penne, and even conchiglie. It was amazing to see how easily you could make different pasta shapes, and it made the whole process feel almost effortless.
These memories are so vivid, and even though today I don’t make pasta by hand as my grandmother did, the tradition of fresh pasta continues in our home.
Making fresh pasta with Pietro
In our house today, it is my husband Pietro who is the fresh pasta master. He is got it down to a science! Instead of doing it by hand, he mixes the ingredients with a food processor, saving time and effort. Typically, he’ll make about 500 grams of dough at a time. Once everything is combined and the dough starts to come together, he kneads it briefly by hand before letting it rest in the fridge for about 30 minutes. This step is crucial as it allows the gluten to relax, making the pasta easier to roll out and cut.
Once rested, the dough is ready to be shaped. Initially, we used a manual pasta machine, turning the handle to flatten the dough and cut it into long, even strips of tagliatelle or angel hair. But last Christmas, we upgraded to a machine with an electric motor attachment, which makes the process even quicker. The robot mixes the dough, and the machine rolls and cuts it. It is fast, easy, and produces perfect pasta every time.
The art of fresh pasta: a showstopper for guests
Whenever we have guests over, the highlight of the evening is always Pietro making fresh pasta right in front of everyone. There’s something captivating about watching the dough transform into tagliatelle, ready to be cooked and served on the spot. Fresh pasta has a distinct taste – softer and more flavorful than anything you can buy from a store. Our guests love it and it adds a personal touch to the meal that you can’t replicate with pre-packaged pasta.
We usually pair the fresh pasta with a simple tomato and basil sauce or a rich ragù. Both options are classic, letting the pasta shine as the main event.
The basic recipe: simple yet versatile
The beauty of fresh pasta is in its simplicity. For every 100g of flour, we use one egg. Typically, we make around 400-500g of dough, which is perfect for a family meal or when we are hosting friends. This recipe is incredibly versatile – you can use it to make everything from lasagna sheets to ravioli, or any other pasta shape you desire.
A key tip is to ensure you use enough flour when rolling out the dough to prevent it from sticking when cutting. It is a small step but makes a big difference when it is time to cook.
The art of handmade pasta: old-school perfection
I have vivid memories from childhood when we used to spend summers by the sea. One of our family friends, who still runs a bed and breakfast, would make fresh pasta by hand. She would roll it out with a wooden rolling pin, working the dough until it was paper-thin. Watching her create long sheets of pasta, then rolling and cutting them by hand into perfect tagliatelle, was mesmerizing. The dedication and skill involved were impressive, but honestly, I don’t think I’d have the patience to do it that way myself!
Storing your fresh pasta
Once you have mastered the art of making fresh pasta, the next step is learning how to store it properly. Whether you are saving it for dinner tomorrow or preparing ahead for a future meal, here is what I do:
- Dry it out a little: if you are not planning to cook your pasta right away, let it dry on a floured surface or drying rack for about 30 minutes to an hour. This helps prevent the pieces from sticking together, especially for shapes like tagliatelle or ravioli.
- Short-term storage in the fridge: for those times when I make pasta a day or two ahead, I simply store it in the fridge. Lay the pasta on a tray, sprinkle with a little flour to avoid sticking, and cover it with plastic wrap or use an airtight container. It will stay fresh for up to 2 days.
- Freezing for later: if I am making a big batch and want to freeze some for later, I freeze the pasta in a single layer on a baking sheet until it firms up. Once it is frozen, I transfer it to a freezer bag, where it can stay for up to 3 months! The best part? You don’t even need to thaw it – just toss it straight into boiling water and add a minute or two to the cooking time.
With these simple steps, your homemade pasta will be fresh and ready whenever you need it!
Why fresh pasta is worth the effort
Making fresh pasta at home might seem intimidating at first, but once you try it, you’ll see how simple and rewarding it is. Whether you are using a machine or doing it all by hand, the results are always delicious and far superior to store-bought options. Plus, it is a fun activity that brings the whole family together – especially on weekends when we have more time to enjoy the process.
If you have never made fresh pasta before, give it a try. It is a small step that can elevate any meal, and you’ll never look at boxed pasta the same way again.
Thanks for hanging out with me today!
See you next time.
Valentina
P.S.: here is the link to the recipe
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