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Homemade pasta guide for beginners

Name: Basic pasta dough
Total time: 40 min
Yield: 6
Ingredients: 250g “00” flour; 50g durum wheat semolina; a generous pinch of salt; 3 eggs

October 25, 2022 (Last Updated: November 9, 2022)

In this homemade pasta reference guide for beginners, we’re sharing our best basic pasta dough recipe, how to shape your pasta, different pasta fillings, as well as how to make colourful pasta for special occasions.

Basic pasta dough recipe

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Basic pasta dough

Serves: 6

Total Time: 40 minutes

Ingredients

250g “00” flour
50g durum wheat semolina
a generous pinch of salt
3 eggs

Instructions

Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt and break the eggs into the well.

Beat the eggs lightly with a fork until combined then start incorporating flour into the eggs, a little at a time, until the eggs are no longer runny.

Knead the dough until smooth and elastic, about 10 minutes. To check if the dough is ready, press it with the tip of your finger. If it springs back, it has reached the desired texture.

Wrap the dough in plastic wrap and let it rest for 20 minutes.

Now the dough is ready to be rolled in a pasta machine and cut into the desired shape.

Pasta shapes

Shape

Method

Tortellini (Half-moon)

Roll out the pasta dough to the desired width. Cut out circles of between 5cm – 7cm in diameter. Cover the pasta with a damp cloth so that it does not dry out.

Place 5 ml stuffing in the centre of each circle. Brush one side of the circle with egg wash or water. Fold over to enclose the filling and to form a half-moon shape. Pinch the edges together to seal.

Take a half-moon in both hands and shape around the index finger until the ends curl around and overlap slightly. Press firmly so that the shape remains curled. Turn upwards to make a groove around the edge.

Set aside until ready to cook.

Ravioli (Square)

Roll out 2 equal-sized sheets of pasta and trim all the edges.

Place the filling on one of the sheets at about 5cm – 6cm intervals. Brush between the fillings with an egg wash. Place the second sheet of pasta over the first and press the pasta between the mounds of stuffing, ensuring that all the air has been removed.

Using a pastry cutter, cut out the ravioli. Set aside until ready to cook.

Pasta fillings

Filling

Ingredients

Method

Chicken filling

Makes filling for about 50 tortellini

500 g roast chicken
100 g Feta
20 ml flat-leaf parsley, chopped
30 ml watercress, blanched and finely chopped
zest of 1 lemon
roasting juices from the chicken, reduced
Parmesan, grated
salt and crushed black pepper, to taste

Combine all the ingredients.

Butternut filling

Makes filling for about 50 tortellini

200 g butternut, cubed to 5 mm, roasted
30 ml Parmesan, grated
120 g Ricotta
60 g pine nuts, toasted
pinch of ground nutmeg
5 ml flat-leaf parsley, chopped
salt and finely grated black pepper, to taste

Combine all the ingredients and lightly mash together.

Colourful pasta

Colour	Ingredients	Method
Tomato (red) pasta dough	250 g “00” flour 50 g durum wheat semolina a generous pinch of salt 3 eggs 50 g tomato paste	Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt. Break the eggs into a small bowl and mix in the tomato paste until combined. Slowly pour the egg mixture into the well and work this mixture as described for the basic pasta dough.
Spinach (green) pasta dough	250 g “00” flour 50 g durum wheat semolina a generous pinch of salt 30 g blanched spinach 3 eggs	Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt. Place the spinach and eggs in a blender and mix until combined. Slowly pour the egg mixture into the well and work the mixture as described for the basic pasta dough.
Squid ink (black) pasta dough	250 g “00” flour 50 g durum wheat semolina a generous pinch of salt 3 eggs 4 g sachet of squid ink	Pour the flour and semolina onto a clean work surface and make a well in the centre. Add the salt. Break the eggs into a small bowl and mix in the squid ink until combined. Slowly pour the egg mixture into the well and work the mixture as described for the basic pasta dough.
Porcini pasta dough	250 g “00” flour 50 g durum wheat semolina a generous pinch of salt 25 g dried porcini mushrooms 3 eggs	Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt. Place the porcini mushrooms in a food processor and process until finely ground. Add the eggs and mix until combined. Slowly pour the egg mixture into the well and work the mixture as described for the basic pasta dough.
Herbed pasta	250 g “00” flour 50 g durum wheat semolina a generous pinch of salt 3 eggs	Once you have made your dough and rolled it through the machine, place fresh herbs of your choice (I used sage) between two sheets of pasta and roll again. Use the pasta as you would normally.