Homemade pasta (sheets and shapes)

Name: Homemade pasta (sheets and shapes)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Eggs (at least 70 g each) preferably organic 4; Fine salt to taste

it es br de fr

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Serving: 4
Cost: Very low
Note + resting time in the fridge (30 min.)

PRESENTATION

Colorful bowls filled with homemade pasta always signal something special at family tables—which is probably why people keep coming back for seconds (kids usually can’t resist that soft bite). Freshly made pasta creations usually have a lovely look with a silky sheen, and the nice texture stands out even next to store-bought noodles. Sometimes it’s the shape—twirls or cute pasta shapes—and other times it’s the good flavor, but the experience always feels a little more genuine. Homemade pasta sheets for layered lasagna or custom shapes tossed in your favorite sauce, every plate of this kind of pasta delivers familiar Italian cooking in a way that feels easy but a little bit impressive. Inviting color and a beautiful finish mean these noodles show up just as well at a family dinner as at special birthday meals…they’re DELICIOUS with simple tomato sauce, or even just a bit of olive oil with salt and pepper. Families looking for classic comfort or a pop of something new love how simple, friendly, and truly handcrafted pasta feels—especially when there’s extra for leftovers!

Busy weeknights get a boost from homemade pasta—it’s such a fun pick for quick pastas, pasta salads, or any family meal that needs easy success. Easy to match with hearty sauces, light vinaigrettes, or just a sprinkle of cheese, these kind of pasta sheets and pasta shapes fit almost anything families crave. There’s real room for mixing flavors—think fresh lasagna noodles with peppery arugula or wide egg noodles with meaty red sauce. Simple toppings work just as well as something more dressed up, so each plate feels approachable but still cozy. Kids can get involved, which is a great tip for keeping everyone busy—and the end result is pretty much always soft, moist, and absolutely satisfying. Versatile enough for big celebrations or quick pasta dinners, this pasta works in salads, soups, or just on its own. No matter the style—versatile shapes, smooth sheets, or simple strips—homemade pasta makes gathering at the table easy and always a little more special, with good food and great company every single time.

How to prepare Homemade pasta (sheets and shapes)

To prepare fresh egg pasta, pour the flour onto the work surface 1 and make a well in the center with the bottom of a bowl 2 3.

In the same bowl, beat the whole eggs with a fork 4 and pour them into the center of the flour 5, then add a pinch of salt 6.

Start mixing with the fork 7 to incorporate all the flour 8, then continue using a dough scraper to gather the flour on the work surface 9.

Once the eggs are well blended 10, continue kneading by hand 11, bringing the dough towards the center and stretching it with your palm without tearing it. If it shows cracks, moisten your hands with water and knead until it becomes compact and homogeneous. At this point, form a dough ball 12.

Wrap it with plastic wrap 13 and place it in the refrigerator for 30 minutes. After the resting time, retrieve the dough ball from the fridge, cut off a piece with the dough scraper 14, and cover the rest with a bowl or plastic wrap to prevent it from drying out 15.

Slightly flatten the dough ball with your hands 16, then roll it out with a rolling pin 17 and fold the ends towards the center 18 so you can pass it through the rollers of the pasta machine.

Pass the dough through the widest roller 3 or 4 times, folding the dough each time to strengthen it. Then gradually reduce the roller thickness 19 until reaching the thinnest setting. Your fresh egg pasta sheets are ready, and you can cut them to your desired shape 21!

Storage

The raw dough can be stored in the refrigerator, wrapped in plastic wrap, for 1 or at most 2 days.

You can freeze the fresh pasta uncooked, in the chosen shapes: place the pasta shapes on a tray with some distance between them and then freeze to harden for a couple of hours. Once they are well-hardened, transfer them to freezer bags and put them back in the freezer. When you're ready to use them, cook them directly from frozen in boiling water and proceed with your recipe.

Tip

If you prefer the traditional method, you can roll out the fresh pasta with a long rolling pin: it will require more patience and... elbow grease!

Decalogue for perfect fresh pasta

1_ Use the work surface: the roughness of wood is more suitable than a simple smooth surface

2_ Beat the eggs with a fork when adding them to the flour well to prevent overflow.

3_ Salt or not? According to Emilia-Romagna traditions, it shouldn't be added to the dough; others say a pinch of salt won't hurt.

4_ Avoid drafts: they can dry out the pasta

5_ Flour-to-egg ratio: the classic ratio is 100 g of flour per each egg. But it mainly depends on what you are preparing.

6_ The kneading: the dough should be kneaded for at least 10 minutes, vigorously and with the palm of your hand, slapping it occasionally on the work surface to make it more elastic

7_ Keep the dough you're not working on covered to prevent it from drying out.

8_ Flour the work surface: this way, the pasta shapes won't stick to the surface.

9_ If you're making lasagna, tagliatelle, tagliolini, pappardelle, or small squares, it's best to let the rolled sheets dry slightly with semolina sprinkled on them for a few minutes on each side before folding them into a flat roll.

10_ Eggs or yolks? If making filled fresh pasta like ravioli or tortellini, you can skew the proportions towards the liquid part. So, for about 140 g of flour, add one egg + one yolk. For other dry shapes, it's better to use only whole eggs.

For the translation of some texts, artificial intelligence tools may have been used.