Homemade Pasta

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts, olive oil, etc.

Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Here we will explain step by step how to make homemade fresh pasta:

Homemade Pasta Ingredients

  • 310g four (use 200g all purpose flour & 110g Semolina)
  • 2 Table spoons of olive oil
  • 1 Tea spoon of salt
  • 2 Eggs
  • 120ml Water

Homemade Pasta Recipes


Making Fresh Pasta Dough

(Click on the pictures for more detailed instructions)


Making Ravioli step-by-step

There are many different tools you can use to make ravioli. We have outlined a few here that are fairly simple:

(Click on the pictures for more detailed instructions)

Download the Step-by-step instruction guide here

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