How to make homemade pasta: Complete guide!

Welcome to Paulina Cocina! Today we have a fantastic video, The Bible of how to make homemade pasta! 100% homemade! We're going to share 14 different options with the same dough, so you know the basics and tips and can eat homemade pasta until it pops out of your ears!

Well, we'll also tell you how to store them and keep them perfectly refrigerated. Is this a pasta #Mealprep? Well, if you're a fan of the Mealprep series, you might think so.

But it's a guide for anyone who wants to get into the world of homemade pasta! You can watch the full video here, and subscribe to YouTube by clicking here to access all the exclusive content on the network!

about this homemade pasta recipe

In this edition, we'll first see how to make the dough that will serve as our base, and then we'll go over all the options available. For the stuffed pasta, you'll see that Paulina used a filling of sautéed vegetables with pumpkin and some pieces of cheese. You can make any filling you like!

We've also included lagsana and cannelloni options, so you can make the most of your homemade dough! Remember to let the pasta air dry for about 30 minutes before cooking.

To store them in the freezer, we can place them in a container separated by a plastic separator and then send them directly to a pot of boiling water!

To the masses it has been said! Greetings and until next time.

Juanita
Assistant

Ingredients

proportions for homemade pasta

• 100g of 000 flour per person
• 1 egg per person
• Optional
• a little bit of salt
• 1 tbsp olive oil per person

Homemade pasta recipe

basic for everything!

1. Place the flour and salt in a bowl. Make a well in the middle and add the egg and oil, if using. Beat with a fork until smooth, then continue to mix by hand until everything is combined.
2. Once everything is combined, move it to the counter and knead for about 15 minutes (give it a try!) After that time, sprinkle it with flour and cover it with plastic wrap or a cloth. Let it rest for about 30 minutes (and we rest, naturally!)
3. Now let's shape it. We have two options: with a pasta machine and without. The procedure is the same. It consists of stretching the dough, folding it, and stretching it out again , each time thinner, adding a little flour every so often to prevent it from sticking. On the machine, we decrease the thickness from widest to narrowest. By hand, we apply more force to the rolling pin (triceps curl, triceps flex).
4. Now we have the dough ready to make the thousand and one homemade pastas! Tip for all the pastas you make: when you're done shaping them, sprinkle them with flour and let them air dry for about 30 minutes.

Pasta #1: Noodles

1. If you have a machine, we'll roll the very thin, stretched dough through the noodle rollers. If you don't have a machine, that's fine; we'll cut it with a knife to the desired thickness. We can also roll the dough onto itself and cut the strips; see what feels most comfortable for you.
2. We let them dry hanging in a noodle dryer (Yes, it exists) half an hour before cooking them.

Pasta #2 Lasagna and #3 Cannelloni

1. Let's cut the rolled-out dough into rectangles. We can knead any leftover dough again. Here's a lasagna recipe so you can see how it turns out!
2. For the cannelloni, we'll use the same rectangles as the lagsana, but you can make them a little smaller if you prefer. You can fill them with vegetables and ricotta; they're incredible!

Pasta #4 Papardele

1. For these ribbons or papardele, we'll roll the stretched dough like a rug and cut it into strips about 2 cm wide. Unroll the magic pasta and sprinkle with flour.
2. I'm leaving you a carbonara sauce that goes great with these papardele!

Pasta #5 strozzapreti

1. We cut the same strips of papardele into rectangles about 4 cm high.
2. We rub them between the palms of our hands to give them a shape (you can see it clearly in the video!) and that's it! They're like strange little tubes.

Pasta #6 Farfalle or bow ties

1. Starting from the thin, stretched dough, we cut rectangles of approximately 2cm x 1cm.
2. Using your fingers, press the center to form a bow. You can lightly moisten your fingertips to make it stick, and that's it!

Pasta #7 Orecchiette (little ears)

1. Now we're going to start making pasta from a roll of dough. Instead of stretching and stretching the dough, once we have it, we make a roll and from there we give it the different shapes.
2. For these cute pastries, we cut some pieces of the roll, about 3 cm long.
3. With a knife we flatten them against the counter and then turn them over (it looks more like an ear)

Pasta #8 Gnoccheti

1. These are the closest cousins to gnocchi. We'll need a gnocchi grater or a long fork to shape them.
2. We cut some balls of dough from the roll and grate them or fork them, rolling them around themselves. this sauce is perfect for these gnocchi!

Pasta # 9 Fusilli

1. We are going to knead the roll very thin, and cut pieces about 4…5 cm long.
2. Using a fine knitting needle or a metal stick, we wrap them from the tip and twist everything around the stick to make a curl.
3. Carefully remove it from the toothpick and that's it!
4. Another option is to run the edge of the cone along the roll itself and apply pressure to wrap it around itself.

the stuffed pasta is coming out!!

Pasta #10 Capeletti

1. With the dough stretched out very thin, we will cut it with a round dough cutter.
2. Place the filling distributed between all the dough circles
3. Close in half like an empanada and join the ends to create the capeletti shape.
4. Another option is to cut squares if you don't have a round cutter. Fill the filling the same way, close the triangle, and join the points as before.

Pasta #11 Ravioli

1. We've reached the ravioli! Graciadio! And you'll have two options for making them. The first option is to start with the rolled-out dough, place the filling, and cover with the same dough. Then, cut the squares with a knife or a ravioli wheel, and we're done.
2. For option two, or god-level ravioli, we're going to use an ice cube tray (ingenuity, yes sir!) We place the rolled-out dough on the tray, pressing down on each cube so the dough fits in. Now we fill it and cover it with more rolled-out dough.
3. We flip it over, secure the edges, and cut it with a knife or ravioli wheel. This spring onion cream goes just like pineapple!

Pasta #12 Agnolotis

1. These are some of the easiest homemade stuffed pastries. We cut out discs with a circular pastry cutter, fill them, and close them like a simple empanada. You can add a little water around the edges of the filling if the dough is too dry to prevent them from falling apart during cooking.

Pasta #13 Sorrentinos

1. Using the same discs we used for the agnolotis, we can create the magic of sorrentinos ! This time, we'll fill one disc, brush it with a little water, and cover it with another disc of dough.
2. You can make little edges with a fork if you feel more comfortable doing so!

Look how pretty the capeletti look!

I made them with mushroom sauce