9 Homemade Pastas

Why You’ll Love This Recipe

Homemade pasta brings comfort, freshness, and flavor that store-bought simply can’t match. Whether you’re in the mood for a classic spaghetti or a filled ravioli, these nine pasta recipes offer a delicious variety for any occasion. Made with simple ingredients and plenty of love, each one delivers that authentic, handcrafted taste perfect for cozy dinners or impressive gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursemolina floureggsolive oilsaltwateroptional fillings (for stuffed pastas like ravioli or tortellini)herbs and spices (depending on variation)

directions

Basic Egg Pasta Dough

Form a mound with flour on a clean surface and make a well in the center. Add eggs, olive oil, and salt. Gradually incorporate flour into eggs using a fork. Knead for 8–10 minutes until smooth. Wrap in plastic and let rest for 30 minutes before rolling.

1. Spaghetti

Roll out the pasta dough thinly and cut into long strands using a pasta machine or sharp knife. Boil for 2–3 minutes and serve with your favorite sauce.

2. Fettuccine

Use a pasta cutter to slice the dough into wide ribbons. Boil for 3–4 minutes. Perfect with Alfredo or hearty ragu.

3. Tagliatelle

Similar to fettuccine but slightly thinner. Ideal for meat sauces like Bolognese.

4. Pappardelle

Cut into wide strips (about ¾ inch). Great with creamy mushroom sauces or slow-cooked meats.

5. Lasagna Sheets

Roll dough into thin rectangular sheets. No need to boil if using in oven-baked lasagna with enough sauce.

6. Ravioli

Roll out two sheets of dough. Place small mounds of filling (ricotta, spinach, meat, etc.) on one sheet, cover with the other, press to seal, and cut. Boil for 3–4 minutes.

7. Tortellini

Cut dough into small squares or circles, fill with a small amount of filling, fold and shape into a ring. Boil for 3 minutes.

8. Orecchiette

Roll dough into small ropes, cut into pieces, and press with your thumb to shape. These are ideal for chunky vegetable sauces.

9. Gnocchi (Potato Pasta)

Mix mashed potatoes with flour and egg to form a dough. Roll into ropes, cut into pieces, and press with a fork. Boil until they float.

servings and timing

Each pasta recipe yields 4 servings.Preparation time: 30–60 minutes depending on typeResting time for dough: 30 minutesCooking time: 2–5 minutes depending on shapeTotal time: 1–2 hours

variations

Add spinach, beet, or squid ink to dough for colorful variations.Try different fillings like pumpkin, mushrooms, or cheese blends in stuffed pastas.Use whole wheat or gluten-free flours if needed.Experiment with fresh herbs in the dough for added flavor.

storage/reheating

Store fresh pasta in the fridge for up to 2 days, or freeze for up to 2 months.Dried homemade pasta can last up to a month in an airtight container.Cook directly from frozen—just add a minute or two to the boiling time.Reheat cooked pasta by tossing it in a hot pan with a bit of sauce or butter.

FAQs

Do I need a pasta machine?
No, but it helps with even rolling. A rolling pin works too with extra elbow grease.

Can I make pasta dough ahead of time?
Yes, it can be refrigerated for up to 2 days or frozen for later use.

Why is my pasta dough too dry or too sticky?
Adjust with small amounts of water (if dry) or flour (if sticky) as needed while kneading.

Can I use only semolina flour?
Yes, for a firmer texture, especially in shaped pastas like orecchiette or gnocchi.

How thin should I roll the dough?
Thin enough to see your hand through for most pastas. Thicker for stuffed types.

Can I mix pasta types in one dish?
It’s best to stick to one type for even cooking, but you can combine similar shapes.

What’s the best sauce for each type?
Spaghetti – tomato or pesto; Fettuccine – creamy sauces; Ravioli – butter or sage; Gnocchi – tomato or brown butter.

How long should I knead the dough?
At least 8–10 minutes until it’s smooth and elastic.

Can I dry the pasta to store it?
Yes, lay it out in a single layer or use a drying rack. Let it dry fully before storing.

What fillings work best for ravioli and tortellini?
Ricotta and spinach, meat mixtures, mushrooms, or cheeses are all great options.

conclusion

Making pasta at home is a rewarding experience that brings flavor, creativity, and tradition to your kitchen. These nine pasta styles give you the tools to explore a variety of dishes from simple noodles to elegant stuffed creations. Once you try fresh, homemade pasta, it’s hard to go back.

Print