🍝 Fresh Pasta Recipe : Homemade Pasta Making

🍝 Recipe Part 1: How to Make Homemade Pasta (Yields 5 Servings)

🍝 Recipe Part 1: How to Make Homemade Pasta

From Dough to Packaging - Complete Guide (Yields 5 Servings)

In this section, we'll walk you through making fresh pasta from scratch — from mixing the dough to shaping, drying, and even tips on packaging it for commercial use.

👉 Don't miss Part 2: Pasta Cooking Recipe Learn how to turn your fresh pasta into a delicious meal, complete with a homemade sauce, step-by-step cooking instructions, and plating tips.

Let's dive into Part 1: Making Fresh Pasta Dough & Packaging Tips. Here's everything you need to know:

Fresh pasta dough being kneaded

🍝 Authentic Homemade Italian Pasta Dough (Serves 5)

🕒 Preparation Time

  • Mixing & Kneading: 25 minutes
  • Resting: 30 minutes
  • Shaping: 20 minutes
  • Drying (for packaging): 12–24 hours
  • Total Time: ~1 hour active, 1 day including drying

🧂 Ingredients

For approximately 500g of fresh pasta (5 servings):

  • 400g (about 3 1/3 cups) all-purpose flour (or Italian 00 flour for better texture)
  • 4 large eggs
  • 1 tbsp olive oil (optional, for elasticity)
  • A pinch of salt

🥣 Preparation Method

Step 1: Forming the Dough

  1. On a clean surface, make a mound with the flour and create a well in the center.
  2. Crack the eggs into the well. Add the salt and olive oil.
  3. Using a fork or fingertips, gradually incorporate the flour into the eggs from the edges.
  4. When a rough dough forms, begin kneading with your palms.

Step 2: Kneading the Dough

  1. Knead the dough for 10–12 minutes until smooth and elastic.
  2. Wrap in plastic wrap and let it rest at room temperature for 30 minutes. This helps relax the gluten.

Step 3: Rolling & Shaping the Pasta

  1. Divide the dough into 4 pieces. Flatten each slightly.
  2. Using a pasta machine or rolling pin, roll each piece to about 1–2 mm thickness.
  3. Cut into desired shapes: tagliatelle, fettuccine, or lasagna sheets.
Fresh pasta hanging to dry

🌬️ Drying & Packaging for Commercial Use

Drying the Pasta

For long storage or packaging, pasta should be dried:

  • Hang strands on pasta drying racks or clean hangers.
  • Air dry for 12–24 hours in a cool, dry place.
  • Ensure no moisture remains; it should snap, not bend.

Packaging Guidelines

For small-scale commercial packaging (farmers' markets, online orders, boutique food stores):

Materials Needed:
  • Food-grade kraft paper bags with clear windows or resealable plastic pouches
  • Silica gel packs (optional, for moisture control)
  • Printable labels with:
    • Product name
    • Ingredients
    • Best-before date (6–8 weeks from production)
    • Cooking instructions
    • Allergen notice (contains eggs and gluten)
Label Example:
Rustic Italian Egg Pasta
Ingredients: Wheat Flour (00), Eggs, Olive Oil, Salt
Store in a cool, dry place.
Best before: [Date]
Cooking time: 3–4 minutes
Allergen: Contains Wheat and Egg

👉 Continue read Part 2 : Pasta Cooking Recipe 2

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