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The Art of Pasta Making: Mastering the Basics and Elevating Your Dishes

Welcome to our third blog post dedicated to the delightful world of pasta making! Today, we’re diving into the process of crafting perfect pasta from scratch, exploring a classic recipe, and sharing invaluable tips from seasoned chefs.

Additionally as anticipated, we’ll present an easy and traditional Italian sauce recipe to complement your homemade pasta. Let’s get started!

Homemade Pasta Recipe: Simple and Authentic


  • 2 cups all-purpose flour / 240gr

  • 3 large eggs / 60gr each

  • A pinch of salt

  • 1 tablespoon extra virgin olive oil


Prepare the Dough:

  • On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add a pinch of salt, and the olive oil if using.

  • Using a fork, gently whisk the eggs and gradually incorporate the flour from the edges of the well. Continue until the mixture becomes a shaggy dough.

Knead the Dough:

  • Gather the dough and knead it by pressing with the heel of your hand and folding it over. Repeat this motion for about 10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little flour; if it’s too dry, sprinkle a bit of water.

Rest the Dough:

  • Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Roll and Cut the Dough:

  • Divide the dough into smaller portions and flatten each piece with your hands. Use a rolling pin or a pasta machine to roll the dough to your desired thickness. For a traditional pasta shape like fettuccine or tagliatelle, roll until the dough is thin but not transparent.

  • Next, fold the dough… if you want to. This step is somewhat optional, but it will make your final pasta sheet more rectangular and help to laminate it, which will yield more long strands of pasta. Plus, it’s super simple! Just lay the dough flat and fold both short ends in to meet in the center.Then, fold it in half lengthwise to form a rectangle.

  • Once you’ve folded the dough, roll it out to your desired thickness. On my pasta machine, I run it through the pasta roller three times starting from the thicker setting on level 2, three times on level 3, and one time each on levels 4, 5, and 6 which will be the thinnest setting. Repeat these steps with the remaining dough pieces. Each time you finish with a piece of dough, lay one half of it on a lightly floured baking sheet. Sprinkle the dough with flour, and fold the other half on top.

  • Fold the rolled dough and cut it into strips of your preferred width. Unfold the strips and dust them with a little flour to prevent sticking.

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes or until reaches your desired texture. Fresh pasta cooks much faster than dried pasta, so keep a close eye on it.

Serve and Enjoy:

  • Drain the pasta and serve it immediately with your favorite sauce. Enjoy the fruits of your labor and the authentic taste of homemade pasta!

Chef’s Tips for Perfect Pasta

Flour Matters:

  • Use all-purpose flour for a versatile dough, but consider trying semolina or ’00’ flour for a more traditional and robust texture.

Eggs at Room Temperature:

  • Eggs mix more easily into the flour if they’re at room temperature, resulting in a smoother dough.

Knead Thoroughly:

  • Proper kneading is crucial for developing the gluten structure that gives pasta its elasticity. Don’t rush this step!

Rest the Dough:

  • Allowing the dough to rest is essential for achieving a pliable consistency that’s easy to roll out. It’s worth the wait.

Rolling Technique:

  • When rolling, start from the center and work your way outwards, rotating the dough frequently to ensure even thickness.

Don’t Overcook:

  • Fresh pasta cooks quickly, so taste it after a minute or two to avoid it becoming mushy.

Traditional Italian Tomato & Basil Sauce: Quick and Flavorful


  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 can crushed tomatoes or whole peeled tomato 400gr

  • 1 teaspoon salt

  • 1 teaspoon sugar (optional)

  • Fresh basil leaves, torn

  • pepper to taste


Sauté the Garlic:

  • Heat the olive oil in a large pan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic as it can turn bitter.

Add Tomatoes and Seasoning:

  • Pour in the crushed tomatoes and stir in the salt, sugar (if using). Bring the sauce to a simmer and let it cook for 20-30 minutes, stirring occasionally.

Finish with Basil:

  • Tear the basil leaves and add them to the sauce just before removing it from the heat. This adds a fresh, aromatic touch.

Season to Taste:

  • Adjust the seasoning with salt and pepper as needed. The sauce should be rich and flavorful with a aromatic hint of basil. For a smoother sauce you can blitz it in a blender for few minutes with a touch of extra virgin olive oil.

Serve with Fresh Pasta:

  • Toss the sauce with your freshly cooked pasta, ensuring each strand is well-coated. Garnish with extra basil and a drizzle of olive oil and don't forget the parmigiano cheese for an authentic Italian touch.

Making pasta from scratch is a rewarding culinary experience that brings a taste of Italy to your kitchen. With these tips and a classic sauce recipe, you’re well on your way to creating delicious homemade meals that your family and friends will love. Buon appetito!

Stay tuned for more pasta-making adventures and recipes in our next post. Until then, happy cooking!

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