Making Pasta at Home

What ingredients and tools do I need?

The core ingredients are flour and either eggs or water. Many egg doughs use fine wheat flour, while some regional styles use semolina and water. Tools can be as simple as a bowl, a rolling pin and a knife, though a hand-cranked machine makes uniform sheets much easier.

If you keep hens, farm eggs work well. Egg size varies, so be ready to adjust flour or liquid. Weighing ingredients helps keep results consistent.

Farm eggs vary in size and in the richness of the yolk, so expect the dough to look different from batch to batch. This is normal and is one reason to judge dough by feel.

How do I know the dough is right?

Good pasta dough is firm, smooth and slightly springy, not sticky or crumbly. If it is dry and cracking, add a few drops of water. If it clings to your hands, work in a little flour. The right feel comes with practice and a few notes on how each batch behaved.

Rest the dough, wrapped, at room temperature for a while before rolling. Resting relaxes the gluten, so the dough rolls out more easily and does not spring back.

If you have a rolling pin only, roll in one direction, rotate the dough and keep going until it is thin enough to see your hand faintly through it. It takes effort, but the result is excellent.

• Firm and smooth, not sticky
• Add liquid or flour in small amounts
• Rest wrapped before rolling
• Cover dough you are not working with

How do I roll and cut it?

Work with small pieces and keep the rest covered. Roll or feed the dough through a machine in stages, thinning gradually and dusting lightly with flour. Cut into ribbons, squares or filled shapes as you like.

Keep the shapes loose so they do not stick. Toss ribbons with a little flour and lay them in loose nests, or hang them over a rack to dry slightly before cooking.

A clean, dry work surface and a light hand with flour keep sheets from sticking. Too much flour can make the pasta tough, so brush off excess before cooking.

How do I cook fresh pasta?

Fresh pasta cooks far faster than dried, so stay at the pot and taste often. Use a large pot of salted water, add the pasta and stir at the start so it does not clump. Drain when tender with a little bite.

Save some cooking water to loosen sauces. Fresh pasta is best served right away, since it softens and sticks as it cools.

Do not rinse cooked pasta unless a recipe calls for it, since the starch helps sauce cling. Toss it with the sauce while it is still warm.

Is raw egg dough a food safety concern?

Raw eggs can carry bacteria, so handle dough carefully. Wash hands, boards and tools after touching it, and do not taste raw dough. Cook the pasta fully. Food safety agencies recommend keeping eggs refrigerated and using clean, uncracked eggs.

If you have questions about farm eggs, such as washing or storage, ask your extension office. Rules and recommendations can vary.

Children can help with kneading and shaping once hands are washed, and it is a good way to teach kitchen safety around raw eggs.

How do I store fresh and dried pasta?

Fresh pasta can be refrigerated for a short time or frozen in loose nests on a tray, then packed. Cook from frozen rather than thawing, which makes it sticky.

Drying pasta at home takes patience and good airflow. It must be completely dry before long storage, since damp pasta can mold. When in doubt, freeze it instead. For current guidance on drying and storage, consult the National Center for Home Food Preservation.

Label bags with the date and shape. Pasta frozen in loose nests keeps its shape better than pasta frozen in a single lump.

Can I make pasta without eggs?

Yes. Many traditional pastas use only flour and water, often with semolina, and some use oil. The dough is stiffer and the pasta chewier.

Egg-free dough avoids the raw egg concern but still needs clean hands and tools. Cook pasta fully and store it carefully.

Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.