On this page

How to Make Fresh Pasta (Step-by-Step Guide)

Cooking Guide

Make fresh pasta from scratch with just flour and eggs. Covers the dough ratio, kneading technique, resting, rolling, and cutting — plus tips for fettuccine, pappardelle, and lasagna sheets.

Quick Answer

Quick Answer

Fresh pasta requires just 100g '00' flour and 1 large egg per serving. Make a well in the flour, add eggs, mix with a fork until shaggy, then knead for 8–10 minutes until smooth and elastic. Rest for 30 minutes, roll thin (setting 5–6 on a pasta machine), and cut to your desired shape. Cook in boiling salted water for 2–4 minutes.

Fresh Pasta Ratios & Timing

The basic ratio is 100g flour to 1 large egg per serving. Adjust with a teaspoon of water or extra flour as needed — humidity and egg size vary. Star (☆) marks our recommended setting.

ServingsFlourEggsTotal Time
1 person 100g / ¾ cup 1 large ~45 min
★ 2 people 200g / 1½ cups 2 large ~50 min
4 people 400g / 3 cups 4 large ~60 min
6 people 600g / 4½ cups 6 large ~75 min

Keep cooking notes with your recipes

Save times, temps, and prep notes where you'll find them.

More Pasta Guides

Explore our other pasta cooking guides and recipe reviews.

How Long to Cook Pasta

Exact cook times for every pasta shape.
How to Cook Pasta Al Dente

The technique for perfect al dente pasta every time.
How Much Pasta Per Person

Portion sizes by shape, course type, and number of guests.
Pasta Shapes & Sauce Pairings

Which shapes work best with which sauces.

Tips for Perfect Fresh Pasta

  1. 1

    Use '00' flour for the best texture

    Italian '00' flour produces the smoothest, most elastic dough. All-purpose flour works but gives a slightly chewier result. Semolina flour can be mixed 50/50 with '00' for a firmer pasta that holds up to hearty sauces. Avoid bread flour — it's too strong and makes the dough tough to roll.

  2. 2

    Knead until the dough is smooth and springs back

    Knead for 8–10 minutes by hand. The dough is ready when the surface is smooth (not sticky or cracked) and springs back when you poke it with a finger. Under-kneaded dough tears when rolled; over-kneaded dough is too elastic to stretch.

  3. 3

    Rest the dough for at least 30 minutes

    Wrap the kneaded dough tightly in cling film and rest at room temperature for 30 minutes (up to 2 hours). Resting relaxes the gluten, making the dough dramatically easier to roll thin. Skipping this step means fighting elastic dough that snaps back.

  4. 4

    Roll thin — thinner than you think

    For most shapes, roll to setting 5 or 6 on a pasta machine (about 1–2 mm thick). For lasagna sheets, setting 4–5 is fine. If rolling by hand, aim for thin enough to see your hand through it. Thick fresh pasta tastes doughy and chewy.

  5. 5

    Dust generously with semolina

    Dust cut pasta with semolina flour (not regular flour) to prevent sticking. Semolina's coarse texture keeps the strands separated without dissolving into a paste. Toss the cut pasta with a good handful before nesting it.

  6. 6

    Cook immediately or dry for storage

    Fresh pasta cooks best within 2 hours of cutting. For same-day use, leave it in loose nests on a semolina-dusted tray. To store, dry the nests for 1 hour at room temperature, then refrigerate for up to 2 days or freeze for up to 1 month. Frozen pasta goes straight into boiling water — don't thaw.

Frequently Asked Questions

Can I make pasta without a pasta machine?
Yes. Roll the rested dough with a rolling pin on a floured surface until very thin (1–2 mm). It takes more effort but works well for wide shapes like pappardelle and lasagna. Roll from the centre outward, rotating the dough quarter turns to keep it even. For fettuccine, roll the sheet into a loose cylinder, cut into strips, and unravel.
Can I use all-purpose flour instead of '00'?
Yes — all-purpose flour makes slightly chewier pasta but works well. Use the same 100g per egg ratio. The dough may need an extra minute of kneading. For a firmer, more textured pasta (great with ragù), try a 50/50 blend of all-purpose and semolina flour.
How long does fresh pasta last?
Fresh uncooked pasta lasts 2 days in the fridge (dust with semolina and store in a sealed container) or 1 month in the freezer. Cooked fresh pasta lasts 3–5 days refrigerated. For freezing, arrange nests on a parchment-lined tray, freeze until solid (1 hour), then transfer to a zip-lock bag.
Why is my pasta dough too dry or too wet?
Egg size and flour absorption vary. If the dough is too dry and cracking, add water — half a teaspoon at a time — and knead until incorporated. If it's too wet and sticking to your hands, add flour a tablespoon at a time. The finished dough should be smooth, slightly tacky (not sticky), and hold together without crumbling.
What shapes can I make without special equipment?
With just a rolling pin and knife: pappardelle (wide ribbons, 2–3 cm), fettuccine (narrow ribbons, 5–8 mm), lasagna sheets, and maltagliati (irregular cut pieces). For pappardelle and fettuccine, roll the sheet into a loose cylinder and slice across. For filled pasta, use a fork to seal ravioli edges.
Do I add salt or oil to the dough?
Salt is optional — a pinch per egg adds subtle flavour but isn't essential since the pasta cooks in salted water. A teaspoon of olive oil per egg makes the dough slightly more pliable and easier to roll, but traditional Italian recipes skip it. Neither salt nor oil significantly affects the final texture.

Share this page

Keep cooking notes with your recipes

Save times, temps, and prep notes where you'll find them.