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Perfecting Fresh Pasta: 5 Tips For Success

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Whether you’re looking to make a regular fresh pasta, a whole wheat variety, or even vegan pasta, these simple homemade pasta recipes have something for everyone.


Hi Bold Bakers!

As a professional chef and baker, pasta has a special place in my heart. I’m also so happy to have the expertise and experience to bring you a truly wonderful recipe for fresh pasta that doesn’t require any machine, nor does it require more than 2-3 ingredients. Basically, this is as simple as it gets — and the rewards are lovely.

Of all the savory recipes I’ve created my Homemade Pasta Recipes are some of my favorites! Whether you’re looking to make a whole wheat variety or even vegan pasta, these simple homemade pasta recipes have something for everyone. All 3 of these recipes are made by hand with no more than 3 ingredients and yield the most delicate and authentic pasta. That’s right, you don’t even need a machine to make amazing homemade pasta.

1. What flour do you use to make Homemade Pasta?

All pasta is just a mix of flour and eggs, or flour and water. You might think that doesn’t leave a lot of room for varying flavor, but the flour you use will dictate the flavor of your pasta.

My 2 Ingredient Homemade Pasta is made from all-purpose flour and has that classic Italian pasta flavor (same with my 3 Ingredient Homemade Vegan Pasta), whereas my 3 Ingredient Whole Wheat Pasta is made of a mix of whole wheat and all-purpose flour. The mix of these flours creates a nuttier earthy flavor. Once you learn my homemade pasta method I suggest experimenting with semolina flour and 00 flour for an extra bite.  

2. Why is my Homemade Pasta dry?

All of my pasta dough recipes will get wetter as they rest so don’t be alarmed if they seem dry at first, that means the dough is most likely just right. When you first mix together the flour and the wet ingredients you might be tempted to add a little water or more egg, but I suggest really working the wet into the dry, and taking your time with this step. Then, IF it still seems on the dry side, you absolutely can add a splash of water. 

3. How long do you cook fresh pasta for?

One of the best parts about homemade pasta is how delicate it is in compared to store bought dry pasta. Since the pasta is super fresh it cooks really quickly anywhere from 1-2 minutes. As soon as the pasta starts rising to the top of the pot of water that’s a good indication it is done. This will create the perfect al dente bite!

4. How do you dry fresh pasta?

If you want to dry your pasta and cook it off at a later time you can do this by simply leaving the pasta out in one layer in the open air for 12-24 hours. You will know when the pasta has dried fully because it will snap like a cracker when bent. After drying the pasta just cover and store it in an air-tight container for up to 3 weeks. Do note that if you live in a humid climate this may take longer and might make the pasta chewier.

If this is the case, I might suggest freezing the fresh pasta instead of drying it.

5. How do I store fresh pasta?

If you do not cook your fresh pasta straight away then you have 3 options:  1) You can dry it (as above) or you can 2) store it in the fridge up to 3 days. Just lay it in one even layer and keep it covered until removing from the fridge to cook it. 3) Additionally, you can freeze the fresh pasta in an air-tight container for up to 8 weeks.

Try My Fresh Pasta Recipes (Plain, Whole Wheat, and Egg-Free Homemade Pasta)!

2-Ingredient Homemade Pasta (No Machine)

To make classic Italian style pasta you have to try my 2 Ingredient Homemade Pasta (Without a Machine) recipe.

3-Ingredient Whole Wheat Pasta (No Machine)

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If you’re looking to add a bit of nutty I suggest you try my 3 Ingredient Whole Wheat Pasta. This pasta is every bit as delicate but a bit more stick to your ribs. It goes so well with both light and heavier sauces.

3-Ingredient Homemade Vegan Pasta (No Machine)

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If you want to try making pasta at home but you can’t or don’t want to eat eggs, all you need is some flour, water, and olive oil to make my 3 Ingredient Homemade Vegan Pasta.

Don’t forget to follow Bigger Bolder Baking on Pinterest!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

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  1. Isra on June 26, 2019 at 2:50 am

    What if i have small eggs? Should i add one extra?

    • Gemma Stafford on June 26, 2019 at 2:39 pm

      Hi Isra! Each large egg would weigh approximately 55grams. Depending on how small the eggs are, you may need 1.5-2 eggs to get an equivalent of a large egg. If you can measure and get approximately as close to 55grams, you’d be grand.

      Gemma 😊

  2. Glyn Fraser on May 5, 2019 at 10:47 pm

    Hi Gemma, I’ve gone mad with baking since joining your site, so lots of love from Australia. Re the fresh pasta recipes, I have a question: due to arthritis in my hands I can no longer hand-knead for more than a minute or two. Can I use my stand mixer, and if so, keep it on low or bash it about at a higher speed?

    • Gemma Stafford on May 6, 2019 at 6:42 am

      Hi Glyn,
      that is too bad, I am sorry to hear that you are limited with the use of your hands, but you are right, that is what machines are for.
      Do not over wet this dough and you should be able to get a great result. You can start the mixing with the flat beater, and once it is combined change to the dough hook then knead until smooth.
      I hope this gives you great results,
      Gemma 🙂

  3. Feroza on February 26, 2019 at 12:44 am

    Hi gemma my name is Feroza, I’m from South Africa, I’m a really big fan of yours. I have a question though if I freeze the 2 ingredient homemade pasta do I boil it frozen directly from the freezer or do I let it defrost first. Thank u so much for your help 😘

    • Gemma Stafford on February 26, 2019 at 10:22 am

      Hi, yes it can be cooked from frozen or thawed slightly, both will work 😀 enjoy!

  4. Cony Torres on February 24, 2019 at 2:46 pm

    Hi Gemma!
    I’m Cony (I’m writting from Chile). I have a question: if I want to use your two ingredient pasta to make lasagna, should I cook the pasta first in some boiling water or should I just layer it raw and put it in the oven?

    Big fan btw! You’re my go-to chef whenever I want to do something fun and delicious for my family 😁

    • Gemma Stafford on February 25, 2019 at 9:32 am

      Thank you! I would suggest cooking the sheet of past first. Enjoy!

  5. Michele on February 24, 2019 at 11:15 am

    This recipe was excellent. I have a lot of experience baking but this is my first time making pasta. It produces a lot more than the 2 of us can eat at one meal so i froze the rest. What a treat to pull out enough for a serving and cook 3 minutes in boiling water. Instead of working with a mess on the counter, I used a large wide pot as a bowl. Mess contained. Rolling took more time than pie crusts because the dough had much more elasticity. Just keep rolling and adding flour. It will eventually relax. The trick of rolling it up like a tube and cutting thin slices was simplicity itself. Just don’t wait to unroll them. Within a few minutes they start to gum up.

    • Gemma Stafford on February 27, 2019 at 2:21 am

      Hi Michelle,
      wow! thank you for this lovely description of how you worked this recipe, well done you.
      You are right too, cut the pasta as you form it.
      Thank you for the kneading tip too, it will help other bold bakers, job done!
      Gemma 🙂

  6. Jonica on February 24, 2019 at 4:30 am

    Do you have a pasta recipe for one that has almond flour/coconut flour? For those of us who have to be gluten free/grain free??

    • Gemma Stafford on February 25, 2019 at 4:36 pm

      Hi, we’re working on a GF recipe, stay tuned!

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