How to make Homemade Pasta

A few weeks ago I posted this killer ravioli recipe. In which I made everything from scratch. I mean everything. The pasta was the most challenging part. I have helped make pasta from scratch and know that it can take a bit of patience and practice and really didn’t want to mess up this great recipe.

The challenge of homemade anything can be daunting. The practice of rolling up our sleeves and getting down and dirty is intimidating! Especially in a world where we can walk into the market and someone had done the work for us. And cheap. But, every now and then, you should rise up to the challenge of a completely from scratch meal made by your own two hands. There’s nothing quite as rewarding as the satisfaction of a hard earned meal.

Pasta is simple. But it requires a bit of work. Flour, eggs, a pinch of salt and a little water. That’s it. (No wonder it’s so darned cheap at the market).

Truthfully though, it is that simple. Yes, your pasta probably won’t be perfect the first time. But that’s ok. With as few ingredients as it takes, it’s worth the effort. And then there’s all the variations you are going to want to try. Flex those forearms. Let’s get to rolling…
How to make Homemade Pasta |

How to make Homemade Pasta |

How to make Homemade Pasta

For the filling and amazing sauce, check out the rest of this from scratch recipe here.


  • 1 3/4 cup flour
  • 2 large eggs
  • 1/4 tsp salt
  • A small cup of water on standby


On a large clean work surface, place your flour and mix in your salt. Make a small pile and create a well in the center.

Add the eggs and lightly beat them, working in the flour a bit at a time.

Knead the dough gently adding more flour or water if needed, 1 teaspoon at a time. You want to form a firm smooth dough.

Divide the dough into 4 portions and wrap in plastic wrap and allow to rest 30 minutes before rolling out each portion.

Gently roll out each portion, leaving the others wrapped while you work one. If rolling by hand, roll out, fold in on itself, roll out again, try to get the pasta as thin as possible.

Cut out your ravioli and fill. Line the edges with a touch of water and top each, pressing out any excess air. Arrange on a baking tray with a lightly moistened towel while you continue to work on the remaining pasta portions.

Adapted From

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