9 Homemade Pastas

Why You’ll Love This Recipe

Homemade pasta brings comfort, creativity, and incredible flavor to your kitchen. From silky ribbons of tagliatelle to stuffed ravioli, each variation allows you to experience pasta the Italian way—fresh, tender, and bursting with taste. Whether you’re hand-rolling or using a pasta maker, these 9 homemade pastas are perfect for everyday meals or special occasions.

ingredients

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

all-purpose floursemolina flourlarge eggsolive oilwatersaltspinach (for green pasta)beet puree (for red pasta)squid ink (for black pasta)ricotta cheese (for fillings)Parmesan cheesefresh herbs (like basil or parsley)

directions

Basic Pasta Dough

On a clean surface, form a mound with the flours and create a well in the center. Add eggs, olive oil, and a pinch of salt into the well.

Use a fork to gradually mix in flour from the edges until a dough forms. Knead for 8–10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let rest for 30 minutes at room temperature.

Roll out with a pasta machine or rolling pin to desired thickness, then cut into desired shapes.

1. Tagliatelle

Roll pasta to thin sheets and cut into wide ribbons.

Dust with flour and twirl into nests.

2. Fettuccine

Similar to tagliatelle but slightly thinner; perfect for creamy sauces.

3. Spaghetti

Use a pasta machine or spaghetti cutter to make thin, long noodles.

4. Pappardelle

Cut pasta into wide strips (about 1 inch); pairs well with ragu.

5. Ravioli

Roll out two sheets of pasta dough. Place spoonfuls of ricotta or other fillings on one sheet, cover with the second sheet, and seal edges.

Cut into squares or circles.

6. Tortellini

Cut dough into small circles, fill with cheese or meat, fold and twist into ring shapes.

7. Lasagna Sheets

Roll pasta into wide, flat sheets. Trim to fit your baking dish.

8. Orecchiette

Shape small dough balls into concave discs using your thumb or a butter knife.

9. Gnocchi

Mix mashed potatoes, flour, and egg to form a soft dough. Roll into logs, cut into pieces, and press with a fork to shape.

servings and timing

Each batch yields enough for 4 servings.Preparation time: 45 minutesResting time: 30 minutesCooking time: 2–5 minutes depending on pasta typeTotal time: 1 hour 20 minutes

variations

Add pureed spinach, beets, or squid ink to dough for colorful pastas.

Use different fillings for ravioli and tortellini like mushrooms, pumpkin, or sausage.

Experiment with gluten-free flours for dietary preferences.

Stuff gnocchi with cheese for a surprise center.

Add herbs directly to the dough for extra flavor.

storage/reheating

Store fresh pasta in a sealed container in the fridge for up to 2 days, or freeze for up to 2 months.Dust pasta with flour to prevent sticking before storing.Cook frozen pasta directly from the freezer—no need to thaw.Reheat cooked pasta by tossing it in hot water for 30 seconds or sautéing in sauce.

FAQs

Do I need a pasta machine?

No, you can roll and cut the dough by hand, though a machine helps with consistency.

What’s the best flour to use?

A mix of all-purpose and semolina gives great texture, but 00 flour is also excellent.

How do I know when fresh pasta is done?

It cooks quickly—usually within 2–3 minutes. It should be tender but slightly firm.

Can I make pasta dough in advance?

Yes, wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling.

Can I dry homemade pasta?

Yes, hang it on a rack for a few hours until completely dry. Store in an airtight container.

Why is my dough too dry?

Add a bit of water or another egg yolk. Flour absorbs moisture differently depending on the environment.

Can I freeze filled pasta like ravioli?

Yes, freeze in a single layer, then transfer to a bag. Cook from frozen.

Can I use whole wheat flour?

Yes, but it will be denser. Combine with all-purpose for better texture.

Is fresh pasta healthier than dried?

It’s not necessarily healthier, but it has fewer preservatives and can be customized.

What sauces pair best with each pasta?

Creamy sauces with fettuccine, tomato sauces with spaghetti, and meat sauces with pappardelle. Butter and sage go beautifully with gnocchi.

conclusion

Making homemade pasta is a rewarding and delicious way to bring a touch of Italy to your kitchen. With these 9 variations, you’ll never run out of pasta inspiration. Whether you’re shaping by hand or using a machine, fresh pasta elevates every meal and offers endless possibilities.

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