Homemade Pasta Recipe

Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time I recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.

With your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.

After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.

Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it’s becoming sticky.

Fold the pasta dough in half and then again in half.

Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times. You have to work the dough till it’s smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.

For lasagna sheets, roll out the dough until you have a long strip of 1 millimeter thick. Then cut it into 2/3 rectangular pieces. Now the lasagna sheets are ready. Do not forget to dip them 1 minute in boiling salted water and let cool and dry on kitchen towels before using them for your lasagna recipe.

Roll out the dough following the instructions of the recipe above until it reaches a thickness of about 1 mm (which with Imperia pasta maker machine is the second-last settings). Then pass the sheet of dough (which you have previously floured) through the blades of your pasta roller used to make tagliatelle/fettuccine.

Roll out the dough until it reaches a thickness of about 1 mm. As for tagliatelle, every pasta maker machine has a useful tool for making tagliolini. Therefore, flour the sheet of dough and pass it through the blades of your machine. Tagliolini usually have a width ranging from 1 to 2 mm.

Pappardelle are the biggest long fresh pasta you can make at home. They have a width of more than 1 cm so you can make them by hand. So roll out the dough until it reaches a thickness of about 1 mm then roll it on itself and with a sharp knife, cut it into strips of dough, same width if possible. With this method you can even make tagliatelle and fettuccine. It always depends on the width of the pasta strips.