Making Pasta From Scratch? Here Are Some Tips And Techniques
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There's something incredibly satisfying about making pasta from scratch. The process of kneading the dough, rolling it out, and cutting it into perfect shapes is not only therapeutic but also allows you to create a personalised pasta experience. Here, we will guide you through the steps of making pasta from scratch, Indian style, while sharing some valuable tips and techniques along the way. So, let's get ready to embark on a delicious culinary adventure!


For the pasta dough:

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon salt
  • Water, as needed

For the sauce (optional):

  • Olive oil or butter
  • Garlic cloves, minced
  • Vegetables (such as bell peppers, zucchini, mushrooms, etc.), chopped
  • Tomato puree or canned tomatoes
  • Salt and pepper to taste
  • Fresh herbs (such as basil, oregano, or parsley), chopped
  • Grated Parmesan cheese for garnish


Preparing the pasta dough:

a. In a large mixing bowl, combine the all-purpose flour and salt.

b. Create a well in the centre of the flour and crack the eggs into it.

c. Using a fork or your hands, gradually incorporate the flour into the eggs until a rough dough forms.

d. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels dry, add a little water, one tablespoon at a time, until it reaches the desired consistency.

e. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to work with.

Rolling out the pasta:

a. Divide the rested dough into smaller portions for easier handling.

b. Flour a clean surface and roll out one portion of the dough into a thin sheet using a rolling pin or a pasta machine. Aim for a thickness of around 1/8 inch.

c. If using a pasta machine, start with the widest setting and gradually decrease the thickness as you pass the dough through the rollers multiple times. Repeat this process, folding the dough into thirds each time, until you achieve the desired thickness.

d. If rolling by hand, flip the dough occasionally and dust it with flour to prevent sticking.

e. Repeat the rolling process with the remaining portions of the dough.

Cutting the pasta:

a. Once the dough is rolled out to the desired thickness, it's time to cut it into your desired shapes.

b. For long pasta like spaghetti or fettuccine, lightly flour the dough and roll it into a loose cylinder. Then, using a sharp knife, cut the cylinder into thin strips of your desired width.

c. For stuffed pasta like ravioli or tortellini, place small dollops of your chosen filling at regular intervals on a rolled-out sheet of dough. Cover with another sheet and press around the filling to seal. Cut out individual pieces using a knife or a fluted pasta cutter.

d. For shapes like farfalle (bowtie) or orecchiette, cut small squares or circles respectively, and pinch the centres to create the desired shape.

e. As you cut the pasta, place it on a lightly floured baking sheet or drying rack to prevent sticking.

Cooking the pasta:

a. Bring a large pot of salted water to a rolling boil.

b. Add the fresh pasta and cook for 2-3 minutes or until al dente, which means the pasta is firm but cooked through.

c. Stir gently occasionally to prevent the pasta from sticking together.

d. Drain the pasta, reserving a little pasta water for the sauce, if desired.

Preparing the sauce (optional):

a. Heat olive oil or butter in a pan over medium heat.

b. Add minced garlic and sauté until fragrant.

c. Add your choice of chopped vegetables and cook until they soften slightly.

d. Pour in the tomato puree or canned tomatoes, season with salt, pepper, and herbs, and simmer for a few minutes to allow the flavours to meld.

e. Toss the cooked pasta into the sauce, ensuring it is evenly coated.

f. Serve the pasta hot, garnished with grated Parmesan cheese and additional herbs if desired.

Tips and Techniques:

  1. If the dough feels sticky during the kneading process, dust your hands and the work surface with flour.
  2. Be patient when rolling out the dough. Take your time and aim for a consistent thickness throughout.
  3. To prevent the pasta from sticking together, make sure it's adequately floured or placed on a drying rack after cutting.
  4. Don't overcook the fresh pasta; it cooks much faster than dried pasta.
  5. Experiment with different shapes and sizes to add variety to your pasta dishes.
  6. Don't be afraid to get creative with your sauces. Indian flavours like curry, creamy tomato, or even a spicy masala can beautifully complement your homemade pasta.

Making pasta from scratch is a delightful culinary adventure that allows you to create delicious and personalised dishes. With these tips and techniques, you're well on your way to mastering the art of homemade pasta. So roll up your sleeves, unleash your creativity, and prepare to enjoy a delectable plate of fresh pasta, Indian style!