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How to make pasta from scratch
Published: 2010-07-17 15:03:14 +0000 UTC; Views: 33045; Favourites: 904; Downloads: 273
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Description
My cooking tutorials:
Raviolis part one: make the pasta from scratch (current) Raviolis part two: spinach and riccota filling Raviolis part three: assembly Tartlets part one: The pastry Tartlets part two: Chocolate filling French Toast Tutorial Waffles from scratch Marble Cake Chocolate Covered Coffee Crème brûlée Strawberry and Orange Crepes 
See all my artisan craft tutorials! 
NOTE: Pasta is originally made with semolina, a flour made from durum wheat. Durum wheat is rich in gluten, that's why you need to knead the dough for 10 minutes to build up gluten. I don't have access to semolina, so I use all-purpose flour and the results are just as good!
Italian food is my favorite kind of food
If you're italian and you're reading this, I'm sorry if I made anything wrong 
but I would appreciate some tips 
Tutorial divided en three so you can see them in blocks and not an unit, you can use any part of the tutorial at your best convenience:
You can use the dough to make any kind of pasta (ravioli, lasagna, spaghetti, etc) You can fill the raviolis with anything you fancy, or use the filling as a healthy dip. The same technique to prepare and assemble the pasta can be used for almost any kind of pasta!I love making food from scratch... if I had enough space, I would even harvest my own vegetables
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Comments: 233
I've always wanted to make my own pasta
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wahahaha XDD geniaaaal, muxhas gracias !!!! ahora si podre inventar en la cocina!
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pero con cuidado! no quiero ver en la noticias nada sobre una explosion en venezuela...
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jsajajajajajajaj XDDDDD tranquila, tratare de no quemar la cocina XDD
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hahahaha gracias, eso me reconforta
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My mom makes excellent homemade pasta and I want to try it too, I'll save this in my recipes folder!
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Thank you for considering my recipe and adding it to your collection 
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>D I know I'm making for dinner tonight!
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I feel so honored that you're trying it
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Ohhhh I might try this! Ive always wanted to make homemade pasta but my mother wont teach me :/ So thanks for making this!
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You're welcome! 
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Im actually going to try it out with my grandparents this weekend~ My grandfathers Italian, so well see how well it goes over~
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is it weird that it makes me feel a bit nervous? 
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I dont think so^^ But Ill let you know how it turns out!
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great, thank you
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BTW Everything went great!!! Totally forgot to get back to you on that one
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Don't worry, I'm actually very excited about your results!
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The only issue that I had was that I did not anticipate my one uncle stopping by... I just barely made enough
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oh oh oops
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hello there! since you asked for tips from Italians if there were some, and I happen to be Italian...
First of all: great job, finally someone who's cooking right!! 
-the italian word "ravioli" is already plural (singular: "raviolo"), so even in english you don't need the "s" (whatev, just to let u know)
-we use regular flour over here as well for everyday pasta; my grandmother, who's from Emilia, the region in Italy whit the greatest pasta tradition, uses small amounts of semolina, maximum a half; I've tried all semolina and it tastes excellent, but it takes defenitely longer to cook
-basic recipe doesnt need olive oil, but there's nothing wrong
-I would add that the dough dries very quickly, so to let it rest under a bowl or in a bowl covered with a wet cloth; thinkin about it, maybe oil manages to keep it more wet...
-here we wouldnt put garlic and onion in the filling, but I know foreign people like stronger tastes
I hope I've been useful! Congrats on the tut and the DD
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I'm so very moved by your comment that I had to show it off to my boyfriend
I also appreciate the tips A LOT. I will change "raviolis" for "ravioli" anywhere I made that mistake 
Maybe the oil is indeed helping my pasta keep "moist" longer, because it doesn't dry too quickly. But I'll add your recommendation in the comment section of the tutorial, I'm sure it will help many!
Italian food here is served with lots of garlic and onion, so much that we consider it an essential part of Italian food. I wasn't aware that it's not so used there! 
About the semolina, ha! That's a very valuable piece of information, I honestly thought that Italian pasta was 100% semolina. Now I won't feel so bad about using regular flour
Your comment was one of the most informative and valuable I've ever received, I learned a lot and I feel encouraged to try more Italian recipes now
Greetings from Mexico.
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I'm very happy to be useful! I support Italian food (should look/make a stamp like that
Nevermind about the "raviolis" thing: I know that's used like that worldwide...same with "spaghettis", doesnt need an s.
It always happen to me that the pasta ball then dryes out too quickly, so I was concerned for people who has never even seen a pasta machine before
greetings from Italy
Mh, yeah, there's a lot of misunderstanding about Italian food (as well I think there is for Mexican..) You can't say "Italian" overall, because every traditional dish is from a different region, there is a lot of difference in food from one place and another one (matter of miles). The majority of italian food I find overseas is actually southern italian, bcos of southern italian emigrants from the early 20th century. That's why strong tastes are associated with italian food; but there are a lot of other traditions. Concerning the pasta u r making, as I said it comes from Emilia, more on the north, even if different recipes of ravioli r made in every region, but the general taste of that is more "elegant" than the southern one, I would say (so no onion and garlic together) In the south they use olive oil, while in the north the tradition is butter; and so on.
Another chapter on flour, since u r interested: there r basically two kind of pasta. Let's say, pasta and fresh pasta; the kind you r making is fresh pasta, made with eggs and regular flour; the other one is the dried pasta u can find in the stores (at least I think so) which is made with 100% semolina, durum wheat, and water, nothing else. You can't make pasta at home, it takes lots of tools and stuff.. Fresh pasta is more from the north, while pasta originates from the south.
Sooo, thanks u for appreciating my help! if I post some recipes I'll let u know
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cipolla?? che roba
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mh già, però la ragazza viene dal messico, quindi capisco il suo punto di vista..
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this is awesome, I've always wanted to try making pasta and now I know how to do it, thank you!
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You're welcome!
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"smack it a couple of times, just for fun."
OMG i love this quote lmao!
Great job, i don't cook, but i read it anyways XD
congrats
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I'm a bit silly... but it is, indeed, fun!
Even if you don't cook you could make the pasta just so you can smack it.
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It is cool, and fun, and very tasty too 
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Awesome! Definitely going to try this.
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Thank you!
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I could ask for nothing else!
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