How-to: Fresh Pasta
Fresh pasta is one of those things that feels fancy but is actually so simple to make at home. This is just a quick and dirty explanation to get you by — no frills, just the basics you need to start rolling out your own noodles.
The Golden Ratio
All you need to remember: 1 egg to 100 grams of 00 flour. That’s it. From there, the rest is technique.
Mixing the Dough
By Hand (Well Method): Pour the flour into a mound, make a “well” in the center, crack in your egg, and slowly pull the flour in as you mix the egg with a fork until a dough forms.
Food Processor: Toss in flour and egg, pulse a few times, and finish kneading by hand.
Kneading & Resting
Work the dough by hand for about 8–10 minutes until smooth and elastic. Cover it with plastic wrap (or just flip a bowl over it) and let it rest for 30 minutes. This step is key — it relaxes the gluten so your dough rolls out beautifully.
Rolling It Out
Use a KitchenAid pasta attachment or a hand-crank roller (we’ve got these in the store if you’re ready to try one). Start on the thickest setting and work down until you’ve got the pasta sheet as thin as you like.
Cutting the Pasta
By Hand: Slice wide, rustic ribbons like pappardelle.
With a Cutter: Go for uniform fettuccine or spaghetti.
Cooking & Sauce Magic
Fresh pasta cooks fast — just 3–4 minutes until it rises to the top. And don’t forget: save your pasta water. That starchy liquid is the secret to silky, restaurant-worthy sauces that cling perfectly to your noodles. I recommend pulling your pasta out with tongs so that you preserve the water!
Just a splash helps your sauce cling to the pasta instead of sliding off. It also balances thickness and adds depth of flavor. We’ll be sharing more the blending together of sauce, pasta water, noodles and parmesan in a future post! Also, comment below if you want recipes and what your favorite pasta dish is!
Why Fresh Pasta?
It’s easier to digest, has a beautiful texture, and elevates any meal. Plus, different sauces pair better with different shapes — creamy sauces love ribbons, chunky ragùs grip onto wide noodles, and delicate sauces shine with thin strands.
✨ Fresh pasta is one of those kitchen tricks that’s as impressive as it is simple. Try it once and you’ll see why we can’t stop talking about it.
