Nothing captures the essence of Italian cuisine quite like fresh, homemade pasta. While many people associate pasta with Italy, few truly understand the art of making it from scratch. To help you master this traditional dish, we spoke with a Roman chef Iovine Alessandro, who shared essential tips for creating authentic Italian pasta at home.
The foundation of any great pasta dish lies in the dough. Follow these essential tips to achieve the perfect consistency and flavor:
1. Choose the right flour
Traditional Italian pasta dough is made with either 00 flour or semolina flour.
00 Flour: Ultra-fine and soft, ideal for delicate pasta like tagliatelle and fettuccine.
Semolina Flour: Coarser in texture, perfect for sturdier pasta like orecchiette and cavatelli.
2. Use fresh eggs (or not!)
Most Roman-style pasta is made with eggs, but some regional variations, like pici or orecchiette, use just water and flour. For the classic egg pasta, use high-quality, organic eggs to achieve a rich yellow color and superior texture.
3. The perfect dough ratio
For a standard batch, use the following ratio:
100g of flour per egg (adjust as needed for humidity and texture)
A pinch of salt for flavor
A drizzle of olive oil (optional, for a smoother dough)
4. Kneading the dough
Kneading is key! Work the dough for at least 10 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes before rolling it out. This step allows the gluten to relax, making the pasta easier to shape.
5. Roll It Out Properly
Whether using a rolling pin or a pasta machine, start from the thickest setting and gradually move to thinner ones. The ideal thickness varies by pasta type:
Tagliatelle & Fettuccine: Medium thickness
Ravioli: Thin enough to seal without breaking
Lasagna Sheets: Slightly thicker for structure
6. Cutting Techniques
Different pasta shapes require different techniques:
Use a sharp knife for wide-cut pasta like pappardelle.
A pasta cutter adds beautiful, crimped edges to farfalle or ravioli.
For hand-shaped pasta, like cavatelli, roll small dough pieces over a ridged board or fork.
7. Always use salted water
For authentic Italian pasta, never skip this crucial step. The rule of thumb is 10g of salt per liter of water. This enhances the flavor of the pasta itself.
8. Don’t overcook!
Pasta should always be cooked al dente (firm to the bite). Follow these guidelines:
Fresh pasta: 2-4 minutes
Dried pasta: 8-12 minutes (check the package for accuracy)
9. Save Some Pasta Water
Before draining, reserve a cup of pasta water. The starchy liquid helps emulsify sauces, making them cling better to the pasta.
Choosing the right sauce for your pasta type is essential. Here are some classic pairings:
Long, thin pasta (spaghetti, tagliolini): Light sauces like aglio e olio or carbonara.
Wide, flat pasta (pappardelle, fettuccine): Rich, meaty sauces like Bolognese or ragu.
Short pasta (penne, rigatoni): Chunky sauces like amatriciana or arrabbiata.
Stuffed pasta (ravioli, tortellini): Butter and sage or light tomato-based sauces.
10. Use the best ingredients
Authentic Italian cooking is all about simplicity and quality. Always use fresh herbs, high-quality olive oil, and ripe tomatoes for the best flavor.
11. Keep it simple
A Roman chef’s golden rule: Don’t overload the dish. Let the natural flavors shine, and avoid excessive ingredients.
12. Enjoy the process
Making pasta is an experience, not just a recipe. Have fun, experiment, and share your creations with family and friends.
By following these expert tips, you can bring the taste of authentic Italian pasta into your own kitchen. Whether you’re making fettuccine, ravioli, or pappardelle, these time-honored techniques will help you master the art of homemade pasta like a true Italian chef!
