Ingredients
Equipment
Method
- Prepare your chosen pasta dough recipe. Ensure you have all ingredients measured and ready.
- Knead the dough until it is smooth and elastic. This may require some physical effort.
- Allow the dough to rest for at least 30 minutes. This step is crucial for a workable dough.
- Decide on your pasta shapes. You can use a rolling pin for flat sheets or a pasta machine for various extruded shapes like spaghetti, bucatini, or rigatoni.
- Roll out the dough to your desired thickness. If using a machine, follow its instructions for consistent results.
- Cut the dough into your chosen shapes. For extruded shapes, you will need to slice the pasta as it comes out of the machine.
- Dry the pasta. You can lay it on a clean surface, hang it on a rack, or drape it over chairs. Dust generously with semolina to prevent sticking.
- Allow the pasta to dry for at least 30 minutes, or longer if preparing ahead for a meal. Properly dried pasta will hold its shape when cooked.
- Cook the fresh pasta in boiling salted water until al dente. Cooking time will vary depending on the thickness and shape of your pasta.
Notes
Making fresh pasta requires time and practice. Don't be discouraged if your first attempts are not perfect. Experiment with different dough recipes and shapes to find what you enjoy most. For gluten-free options, explore alternative flours and binding agents.