How to Make Fresh Pasta at Home (Complete Guide)

Fresh pasta elevates carbonara and Italian dishes to another level. While it requires time and practice, the results are worth it—silky, tender pasta with incredible flavor that dried pasta can’t match.

Why Make Fresh Pasta?

Fresh pasta benefits:

Superior texture — Silky, tender, delicate
Better flavor — Rich, eggy, complex
Sauce adherence — Rough surface holds sauce better
Satisfaction — Making pasta from scratch is rewarding
Versatility — Can make any shape you want

When to use fresh vs. dried:

Fresh: Fettuccine, tagliatelle, filled pasta, delicate sauces
Dried: Spaghetti, rigatoni, carbonara (traditional), long cooking sauces

For carbonara: Dried pasta is traditional, but fresh works beautifully too.

Basic Fresh Pasta Dough Recipe

Ingredients

For 4 servings:

300g tipo 00 flour (or all-purpose flour)
3 large eggs (room temperature)
1/2 teaspoon salt (optional)
1 tablespoon olive oil (optional)

Why tipo 00 flour:

Finer grind than all-purpose
Creates smoother, silkier pasta
Traditional Italian choice
All-purpose works fine if unavailable

Equipment Needed

Large mixing bowl
Fork or whisk
Bench scraper
Pasta maker (manual or electric)
Clean work surface

Step-by-Step: Making Fresh Pasta

Step 1: Make a Well

On a clean work surface:

Mound the flour in the center
Create a well in the center (like a volcano)
Make the well wide enough to hold eggs without spilling
Walls should be thick (about 1 inch)

Alternative (bowl method):

Use a large bowl instead of counter
Less traditional but easier for beginners

Step 2: Add Eggs

Into the well:

Crack eggs into the well
Add salt and oil (if using)
Beat eggs gently with a fork

Visual Cue: Eggs should be mixed but still in the well.

Step 3: Incorporate Flour

The technique:

Start mixing eggs with fork
Gradually pull flour from walls into eggs
Continue mixing until eggs are no longer runny
Use hands when fork becomes difficult
Continue until all flour is incorporated

Visual Cue: Dough should come together but may be shaggy.

Step 4: Knead the Dough

Kneading technique:

Form dough into ball
Knead on floured surface for 8-10 minutes
Push with heel of hand
Fold and rotate
Continue until smooth and elastic

How to know it’s done:

Smooth surface — No cracks or rough spots
Elastic — Springs back when poked
Not sticky — Should feel smooth, not tacky
Windowpane test — Stretch a piece thin—should see light through without tearing

If too dry: Add water, 1 teaspoon at a time
If too wet: Add flour, 1 tablespoon at a time

Step 5: Rest the Dough

Critical step:

Wrap dough in plastic wrap
Rest at room temperature for 30 minutes minimum
Can rest up to 2 hours

Why rest:

Allows gluten to relax
Makes rolling easier
Prevents dough from springing back
Improves texture

Step 6: Roll the Dough

Using a pasta maker:

Cut dough into 4 pieces (work with one at a time)
Flatten piece slightly with hand
Set pasta maker to widest setting (usually 1)
Feed dough through (fold in half if too wide)
Reduce thickness one setting at a time
Continue until desired thickness

Thickness guide:

1-2 (thick): For filled pasta, lasagna
3-5 (medium): For fettuccine, tagliatelle
6-9 (thin): For delicate pasta, angel hair

Pro Tip: Flour dough lightly between passes to prevent sticking.

Step 7: Cut the Pasta

For long pasta (fettuccine, tagliatelle):

Let rolled sheets dry slightly (5-10 minutes)
Use cutting attachment on pasta maker
Feed sheet through cutter
Catch cut pasta and form into nests

For hand-cutting:

Roll sheet into loose log
Cut with knife to desired width
Unroll and form into nests

For filled pasta:

Cut into squares or circles
Fill and seal
Cook immediately or freeze

Step 8: Cook Fresh Pasta

Cooking fresh pasta:

Bring large pot of salted water to boil
Add pasta (fresh pasta cooks quickly)
Cook 2-4 minutes (much faster than dried)
Taste for doneness — Should be tender but have slight bite
Reserve pasta water before draining

Visual Cue: Pasta floats when done, but taste is best indicator.

Troubleshooting

Dough Is Too Dry

Problem: Dough is crumbly, won’t come together
Solution: Add water, 1 teaspoon at a time, kneading after each addition

Dough Is Too Wet

Problem: Dough is sticky, won’t form ball
Solution: Add flour, 1 tablespoon at a time, kneading after each addition

Dough Tears When Rolling

Problem: Dough breaks or tears in pasta maker
Solution:

Dough may need more kneading
Let it rest longer
Roll more gradually (don’t skip settings)
Flour more between passes

Pasta Sticks Together

Problem: Cut pasta sticks together
Solution:

Flour generously after cutting
Form into nests immediately
Don’t let it sit too long
Use semolina flour for dusting (less sticky)

Pasta Is Too Thick

Problem: Pasta is chewy, not tender
Solution:

Roll thinner (use higher number on pasta maker)
Cook longer
Use more water when making dough

Tips for Success

Use tipo 00 flour — Finer grind makes smoother pasta
Room temperature eggs — Mix better with flour
Knead thoroughly — Develops gluten, creates smooth texture
Rest the dough — Essential for easy rolling
Roll gradually — Don’t skip thickness settings
Flour between passes — Prevents sticking
Practice — Gets easier with experience

Fresh Pasta Shapes

Long Pasta

Fettuccine:

1/4 inch wide
Perfect for creamy sauces
Classic shape

Tagliatelle:

1/2 inch wide
Traditional for Bolognese
Rich, eggy flavor

Pappardelle:

1 inch wide
Great for hearty sauces
Impressive presentation

Short Pasta

Orecchiette:

Hand-formed cups
Great for chunky sauces
Traditional from Puglia

Cavatelli:

Small shells
Great texture
Holds sauce well

Filled Pasta

Ravioli:

Square or round
Can fill with anything
Impressive for guests

Tortellini:

Small rings
Traditional filled pasta
Great in soup or with sauce

Using Fresh Pasta in Carbonara

Fresh pasta works beautifully in carbonara:

Texture: Silky, tender, delicate
Sauce adherence: Rough surface holds sauce
Flavor: Rich, eggy, complements carbonara
Cooking time: 2-3 minutes (much faster)

Technique:

Cook fresh pasta until just done (2-3 minutes)
Reserve pasta water (starchier than dried pasta water)
Combine with carbonara sauce as usual
Fresh pasta water is excellent for emulsion

Storage

Short-Term Storage

Fresh pasta (uncooked):

Refrigerator: Up to 2 days, well-floured and covered
Freezer: Up to 3 months, frozen in nests

Fresh pasta (cooked):

Best served immediately
Can refrigerate up to 1 day, but texture suffers

Freezing Fresh Pasta

Form into nests after cutting
Freeze on baking sheet (not touching)
Transfer to freezer bag once frozen
Cook from frozen (add 1 minute to cooking time)

Frequently Asked Questions

Do I need a pasta maker?

No, but it makes the process much easier. You can roll by hand with a rolling pin, but it’s labor-intensive.

Can I use all-purpose flour?

Yes! Tipo 00 is ideal, but all-purpose works fine. Results may be slightly less smooth.

How long does it take?

Dough: 15-20 minutes (mixing + kneading)
Resting: 30 minutes minimum
Rolling: 10-15 minutes
Cutting: 5-10 minutes
Total: About 1.5 hours (mostly resting)

Can I make it ahead of time?

Yes! Make dough and refrigerate up to 2 days, or freeze uncooked pasta for months.

Is fresh pasta better than dried?

For some dishes yes (fettuccine, filled pasta), for others no (carbonara is traditionally dried). Both have their place.

Can I use fresh pasta in carbonara?

Yes! Fresh pasta works beautifully in carbonara. It’s not traditional, but delicious.

Best Pasta Makers — Find the right equipment
Pasta Cooking Techniques Guide — Master cooking
Classic Spaghetti Carbonara — Use your fresh pasta
The Four Pastas of Rome — Learn Roman classics

Technique tested and perfected — This fresh pasta method has been tested multiple times to ensure it works reliably. Practice makes perfect—your first batch may not be perfect, but it will still be delicious!