Making homemade noodles is easier than most people think. It involves only a few simple ingredients and just a little bit of elbow grease. Once you have the dough ready for the noodles, you can let your artistic side shine with instructions on how to make homemade shaped pasta! If you need a good starting point, check out my recipe for homemade egg noodles.
HOW TO MAKE HOMEMADE SHAPED PASTA
The first thing you need to make homemade shaped pasta is a good recipe. My Egg Noodles recipe and Sourdough Pasta recipe are both great starting points. Next, you need all your tools and supplies ready. And, just because you may not have specific pasta making tools, you can still make homemade pasta for any dish!
Pasta Making Tools
- Rolling pin
- Sharp knife or pizza cutter
- Skewer (for shaping spiral pasta)
- Rolling cutter (optional)
- Pasta roller attachment (optional)
- Drying rack (optional)
- Filling Ingredients (for stuffed pasta)
HOMEMADE PASTA DOUGH
Before you can begin rolling out the dough from your pasta recipe, knead the dough, roll it into a ball, cover it, and let it sit for about 30 minutes. Once the time is up, roll out the dough into a rectangle that is about 1/4-inch thick.
ROLLING OUT THE DOUGH BY HAND
Rolling out the dough by hand is the part of pasta making that tends to stop people from making their own dough. Here are a few helpful tips for rolling out dough that have served me well:
- Work on a cold hard surface.
- Work on a floured surface.
- Have extra flour handy and don’t be afraid to use it!
- Start in the middle and work your way out evenly.
- Maintain pressure on the rolling pin, but don’t push!
ROLLING OUT THE DOUGH – PASTA ROLLER STYLE
If you are so lucky to have a pasta roller attachment, the first part of the process of ‘letting the dough rest’ doesn’t change. Once the dough has rested for 30 minutes, roll out the dough into a rectangle that is about 1/4 inch thick. It has to fit into the Pasta Roller at its widest setting. Continue to lower the setting for each time you run the dough through the attachment. Some other helpful tips:
- The final run-through of the dough should make the sheet of dough almost see-through.
- If the dough gets too long and fragile to deal with, just cut it in half before you put it back in the roller.
- Keep the flour handy, once you have a strip of pasta ready, dust it (and the counter) with flour to prevent sticking.
After the dough has been rolled out, it’s time to create the shape of the noodles you want to make!
CUTTING EGG NOODLES
Egg Noodles are used in everything from a basic spaghetti recipe to a hearty stroganoff or even a creamy and delicious chicken noodle soup. To get the perfect noodle, my best advice is to let the dough rest for about 15 minutes after rolling it out and then work in batches.
- Cut the dough into 4-5 inch wide strips.
- Working one strip at a time, starting on the short edge, loosely fold the dough upwards into 2-inch strips. Keep folding until there is no dough left.
- Using a sharp knife or a pizza cutter, cut the dough along the short edge to your desired thickness.
- Parpadelle = 3/4 inch
- Tagliatelle = 1/4 inch
- Fettucini – 1/6 inch
- Linguini = 1/8 inch
- Unroll the noodles and lightly flour them.
- Hang the noodles on a drying rack or the back of a clean chair. You could also lay them out on parchment paper or a wire rack to rest.
- Repeat with remaining dough.
- Boil them right away or let them dry to store them for later use.
HOW TO COOK AND STORE HOMEMADE EGG NOODLES
To cook egg noodles, drop homemade noodles into boiling water and boil until fully cooked, about 2 to 4 minutes, depending on how thick your noodles are. Always test first and adjust the time as necessary. I like to add just a few noodles at a time to keep the water boiling and to keep the noodles from sticking together. Drain the noodles in a colander before serving.
To store homemade egg noodles, you can chill them for a few days or freeze them for up to three months.
- To keep fresh without freezing, let the noodles dry for a couple of hours and store them in the refrigerator in an airtight container for up to three days.
- To freeze fresh noodles, flour the noodles well and then lay them flat on a cookie sheet. Place the noodles into the freezer for about an hour. Remove from the freezer and place them into an airtight container or bag, and be sure to label it. When you are ready to use them, remove the desired amount, and add to boiling water or soup and cook for about 8-10 minutes. (Fresh noodles only need 2-3 minutes.)
CUTTING BOW TIE PASTA (FARFALLE)
Bow tie pasta can be used in a number of dishes. We like it in a simple garlic butter sauce as well as with our roasted garlic alfredo! Getting that perfect bowtie pasta at home is much easier than you might think.
- After rolling, let the dough rest about 15 minutes.
- Cut the dough into 2-inch wide strips.
- Working one strip at a time, cut into 2-inch squares.
- Pinch the outside edge together.
- Repeat on the opposite side.
- Firmly press both pinched edges together to form a bowtie shape.
- Allow the shaped noodles to dry for a minimum of 20 minutes before boiling.
HOW TO COOK AND STORE BOW TIE PASTA
To cook homemade bow tie pasta, let the pasta rest for about 20 minutes before cooking them. I like to lay them out on a cookie sheet in a single layer. This allows the pasta to hold their shape better and not be as sticky. Drop them into boiling water and boil until fully cooked, (about 2 to 3 minutes). Always test first and adjust the time as necessary. Drain the noodles in a colander before serving.
To store homemade bow tie pasta, you can chill them for a few days or freeze them for up to three months.
- To keep fresh without freezing, let the noodles dry for a couple of hours and store them in the refrigerator in an airtight container for up to three days.
- To freeze fresh noodles, flour the noodles well and then lay them flat on a cookie sheet. Place the noodles into the freezer for about an hour. Remove from the freezer and place them into an airtight container or bag, and be sure to label it. When you are ready to use them, remove the desired amount, and add to boiling water or soup and cook for about 8-10 minutes. (Fresh noodles only need 2-3 minutes.)
CUTTING FUSILLI PASTA (SPIRAL)
Fusilli pasta is so fun to make and for some reason, the kids always love this one the best. After letting the dough rest for 15 minutes:
- Cut the dough into 4-5 inch wide strips.
- Working one strip at a time, starting on the short edge, and cut into 1/8 inch slices.
- Using a grilling skewer (we prefer wooden skewers), gently wrap the noodle around the rod.
- Carefully slip the coiled noodle off the skewer.
- Let the noodles rest for a minimum of 20 minutes before boiling.
HOW TO COOK AND STORE FUSILLI PASTA
To cook homemade fusilli pasta, let the pasta rest for about 20 minutes before cooking them. As with other shaped pasta, resting lets the pasta keep its shape and helps it from sticking together when boiled. Drop them into boiling water and boil until fully cooked, (about 2 to 3 minutes). Always test first and adjust the time as necessary. Drain the pasta in a colander before serving.
To store homemade fusilli pasta, you can chill them for a few days or freeze them for up to three months.
- To keep fresh without freezing, let the noodles dry for a couple of hours and store them in the refrigerator in an airtight container for up to three days.
- To freeze fresh noodles, flour the noodles well and then lay them flat on a cookie sheet. Place the noodles into the freezer for about an hour. Remove from the freezer and place them into an airtight container or bag, and be sure to label it. When you are ready to use them, remove the desired amount, and add to boiling water or soup and cook for about 8-10 minutes. (Fresh noodles only need 2-3 minutes.)
CUTTING AND FILLING TORTELLINI
Filling options are endless when it comes to pasta. You can check out how to make your own ravioli if you did not get enough of making your own here.
- After rolling, let the dough rest about 15 minutes.
- Cut the dough into 2-inch wide strips.
- Working one strip at a time, cut into 2-inch squares.
- Drop 1 teaspoon of filling into the center.
- Seal the edges by pressing firmly, starting at the tip and working down the sides.
- Fold the tip over.
- Wrap the edges in the opposite direction and press firmly to seal.
- Let them rest for about 20 minutes before boiling.
HOW TO COOK STUFFED TORTELLINI
Bring a pot of water to a boil, adding a tablespoon of salt if desired. Using a slotted spoon, drop a few tortellini into the boiling water at a time. Stir occasionally so the tortellini don’t stick together. You will know when they are cooked after they all come to the top of the pot (about 5 minutes).
CAN I MAKE THE HOMEMADE TORTELLINI AHEAD OF TIME?
Yes, definitely! It is easy to make tortellini ahead of time and freeze them for up to three months! If you are not planning to boil the pasta right away, place the filled tortellini on a parchment-lined baking sheet and freeze them like this for about 30 minutes. Then, put them all in an airtight container to freeze until you are ready to cook them. Be sure to date and label the containers. When ready to make, simply put the frozen tortellini into a pot of boiling water for about 3 minutes, and they are ready to go!
HAND ROLLING CAVATELLI
Cavatelli noodles are a little different in that you will not need to start with a flattened sheet of noodles.
- Break off a small section of dough and using both hands, roll it into a rope shape no larger than 1/2″ thick.
- Using a butter knife, cut the rope into small 1/2 inch wide sections.
- Using your thumb to gently (but with even pressure) push the noodle away from you. The noodle will begin to naturally curl up.
- Let the noodles rest for a minimum of 20 minutes before boiling.
HOW TO COOK AND STORE CAVATELLI PASTA
To cook homemade cavatelli pasta, let the pasta rest for about 20 minutes before cooking them. This will help the pasta keep its shape and not stick together when boiling. Drop them into boiling water and boil until fully cooked, about 2 to 3 minutes. Always test first and adjust the time as necessary. Drain the pasta in a colander before serving.
To store homemade cavatelli pasta, you can chill them for a few days or freeze them for up to three months.
- To keep fresh without freezing, let the noodles dry for a couple of hours and store them in the refrigerator in an airtight container for up to three days.
- To freeze fresh noodles, flour the noodles well and then lay them flat on a cookie sheet. Place the noodles into the freezer for about an hour. Remove from the freezer and place them into an airtight container or bag, and be sure to label it. When you are ready to use them, remove the desired amount, and add to boiling water or soup and cook for about 8-10 minutes. (Fresh noodles only need 2-3 minutes.)
LOOKING FOR RECIPES TO USE HOMEMADE PASTA?
Now that you have mastered the art of making homemade pasta, including different shapes of pasta, it’s time to add them to your favorite recipes!
Ingredients
- 2 cups flour
- 2 teaspoons salt
- 3 large egg yolks
- 1 large egg
- ¼ cup water
Instructions
- Mix together the flour and salt with clean fingers on the work surface. Create a well and add the yolks and egg. Continuing with your fingers, work the egg into the dough.
- Add the water 1 teaspoon at a time and work the dough until it holds together. Roll the dough to the desired thickness and cut into your desired width. Collect any leftover scraps and re-roll and cut until all the dough has been used.
- To cook, drop noodles into boiling water and boil until fully cooked, about 2 to 4 minutes, depending on how thick your noodles are.
- Always test first and adjust the time as necessary.
