If we say, “Let’s make pasta from scratch today,” you’ll probably look at us and think we’re nuts! Making pasta from scratch may seem daunting, but it’s really satisfying. Imagine taking a bite of freshly made pasta topped with your favourite sauce…ahhh…utterly blissful!

Homemade pasta is an ancient art in Italy and with just a fresh pasta sheet, you can get ravioli, tortellini, lasagna, tagliatelle, spaghetti or whatever shape you want. That’s your passport to a delicious plate of pasta.

So, does making pasta from scratch really require special skills? Since basically the dough is made from two ingredients only: eggs and flour. Well, it does require the correct ratios and a steady hand to keep it from turning into a pile of mess. Here’s what you need to know to make a light, springy, delicate fresh pasta whether is for your tagliatelle or ravioli.

With just your hands and a rolling pin, let’s get cracking. We’re gonna make the basic egg pasta, which is the most common form of fresh pasta in Italy.


4 cups all-purpose flour
6 large eggs
½ teaspoon salt
½ teaspoon extra virgin olive oil



  1. On a large cutting board, place the flour in a mound. Create a well in the center similar to a volcano.
  2. Beat the eggs, salt and oil in a bowl and pour it into the mound.
  3. Use a fork and start whisking the eggs, slowly combining the eggs and flour together until the egg mixture is nice and thick.
  4. Then use your hands to fold the rest of the dough together until combined.
  5. Knead the dough for 10 minutes or till the dough is smooth and elastic. To prevent sticking, sprinkle more flour on the board.
  6. Shape the dough into a ball and wrap it tightly with cling wrap.
  7. Rest the dough at room temperature for 30 minutes.

How to roll fresh pasta:

  1. Shape one wedge into a flat disc, the roll it with a rolling pin until you reach your desired thickness, usually between 1-2mm thick. Add more flour to prevent sticking.
  2. Use a knife and slice the dough into 5-inch sections. Then roll them up into flat cylinders very loosely.
  3. Cut the cylinders crosswise to create your desired width of noodles.
  4. Transfer the pasta onto a drying rack and lay it on a floured surface to dry for 30 minutes.


Tips on cooking fresh pasta

Cooking fresh pasta is the same as dried pasta. However, keep a close eye on fresh pasta as it cooks much faster than dried pasta. When it is al dente, strain the fresh pasta and serve with your favourite sauce.