There is nothing quite like the satisfaction of making pasta by hand. Handmade pasta has a delicate texture and rich flavor that elevates any dish, bringing a touch of Italian tradition to your kitchen. At La Bella Pastarella, we believe in the beauty of simple, fresh ingredients and the magic they create when combined into silky ribbons of pasta. If you have ever wanted to try making fresh pasta at home, this guide will walk you through the process and introduce you to a few delicious recipes to get started.

Why Make Fresh Pasta at Home?

Fresh pasta offers a taste and texture that store-bought varieties simply cannot match. It is softer, more tender, and absorbs sauces beautifully, creating a harmonious balance of flavors. Plus, the process of making pasta from scratch is a rewarding culinary experience, allowing you to connect with the roots of Italian cooking.

Making pasta at home requires just a few ingredients—flour, eggs, and salt—and a little bit of patience. Whether you choose to hand-roll your pasta or use a pasta machine, the effort is worth it for the authentic taste of Italy.

Basic Handmade Pasta Recipe

This simple recipe is the foundation for most fresh pasta dishes. From here, you can create a variety of shapes like tagliatelle, fettuccine, or even stuffed pastas like ravioli.

Ingredients:

• 2 cups all-purpose flour or Italian “00” flour
• 3 large eggs
• A pinch of salt
• A little water, if needed

Instructions:

1. Form the Dough: Pour the flour onto a clean surface, creating a mound with a well in the center. Crack the eggs into the well, sprinkle with a pinch of salt, and begin whisking the eggs with a fork. Gradually incorporate the flour from the edges until it forms a sticky dough.
2. Knead: Use your hands to knead the dough for 8-10 minutes until smooth and elastic. If the dough is too dry, add a small amount of water. If it is too sticky, sprinkle more flour.
3. Rest: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This step is crucial as it allows the gluten to relax, making the dough easier to roll out.
4. Roll and Cut: Once the dough has rested, divide it into portions. Use a rolling pin or pasta machine to roll out the dough into thin sheets. Depending on the type of pasta you are making, cut the sheets into your desired shape (fettuccine, tagliatelle, pappardelle, etc.).
5. Cook: Fresh pasta cooks much faster than dried pasta—just 2-3 minutes in salted boiling water. Drain and serve immediately with your favorite sauce.

Recipes for Fresh Pasta

Once you have mastered the basic pasta dough, it is time to try out some classic recipes that highlight the texture and flavor of fresh pasta.

1. Tagliatelle with Lemon and Butter Sauce

This simple, yet flavorful dish allows the fresh pasta to shine, with the lemon providing a bright, zesty complement to the richness of the butter.

Ingredients:

• 400g fresh tagliatelle
• 4 tbsp unsalted butter
• Zest and juice of 1 lemon
• Freshly ground black pepper
• Parmesan cheese for garnish

Instructions:

1. Cook the fresh tagliatelle in salted boiling water for 2-3 minutes.
2. In a large pan, melt the butter over medium heat. Add the lemon zest and juice, stirring to combine.
3. Drain the pasta and toss it in the lemon butter sauce. Season with freshly ground black pepper.
4. Serve immediately with grated Parmesan cheese.

2. Fettuccine Alfredo with Fresh Cream

Fettuccine Alfredo is a creamy, indulgent dish that pairs perfectly with the soft texture of fresh pasta. This version uses heavy cream for a richer sauce.

Ingredients:

• 400g fresh fettuccine
• ½ cup unsalted butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the fresh fettuccine in boiling salted water for 2-3 minutes. Reserve ¼ cup of pasta water.
2. In a large pan, melt the butter and stir in the heavy cream. Simmer for a few minutes until thickened.
3. Add the Parmesan cheese, stirring until it melts into the sauce. Use the reserved pasta water to thin the sauce if needed.
4. Toss the cooked fettuccine in the sauce and season with salt and pepper. Serve hot.

3. Spinach and Ricotta Ravioli with Sage Butter

Stuffed pastas like ravioli are a fantastic way to showcase fresh pasta. This spinach and ricotta filling is light yet satisfying, and the sage butter adds a subtle, earthy flavor.

Ingredients:

• Fresh pasta dough (as above)
• 1 cup ricotta cheese
• 1 cup cooked spinach, chopped
• ½ cup grated Parmesan cheese
• 1 egg yolk
• 2 tbsp butter
• Fresh sage leaves

Instructions:

1. Mix the ricotta, spinach, Parmesan, and egg yolk. Season with salt and pepper.
2. Roll out the pasta dough and spoon small amounts of the filling onto one sheet. Cover with another sheet and press around the filling to seal. Cut into individual ravioli.
3. Cook the ravioli in boiling water for 3-4 minutes.
4. In a small pan, melt the butter and add sage leaves. Cook until the sage is crispy and the butter is lightly browned.
5. Toss the ravioli in the sage butter and serve.

Conclusion Making pasta at home is a fulfilling and enjoyable experience that connects you with the roots of Italian cooking. Whether you are preparing simple tagliatelle or intricate ravioli, fresh pasta elevates any meal. At La Bella Pastarella, we encourage you to embrace the process, experiment with recipes, and discover the joy of homemade pasta. Buon Appetito!