There’s no denying it. Australians love their pasta. Along with toilet paper, it was the first thing to fly off the shelves in the wake of lockdown panic. 

Dried pasta is convenient and, dressed with the right sauce, it can even be delicious. But if you have never tried fresh pasta, you haven’t lived.

Learning to make your own means you will never be without, regardless of what’s happening in the supermarkets.

Kitchen Warehouse welcomes expert pasta maker Vincenzo Velletri into the kitchen to share his secrets of making Fresh Handmade Pasta. His recipe his available below to download.

Fresh Homemade Pasta Dough Recipe

Ingredients

  • 900g of special pasta flour – from Italian gourmet shops
  • 8 eggs
  • 2 tbsp extra virgin olive oil
  • 1 pinch salt
  • Cold water as needed

Equipment

Instructions

  1. Place all of the ingredients in an electric mixer with the kneading attachment.  Mix until the dough forms a ball.
  2. Knead the dough until smooth and elastic, it should take about 5 to 7 minutes.
  3. Cut the dough into 6 equal portions depending on the volume of ingredients.
  4. Form into a ball and let sit, covered, for 1/2 an hour to an hour.
  5. Unwrap the dough and flatten using the palm of your hand to form a rectangular piece.
  6. Adjust the roller setting so it is at a thick setting and pass the dough through 5 to 6 times.  Each time it passes through, fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again until smooth.
  7. Repeat the above process but each time reduce the roller setting by 1 until the dough is 1 to 1.5mm thick.
  8. Trim the edges to make an even rectangular sheet.  You are now ready to make the type of pasta you want. If you plan on making fettucine with a pasta maker you will need to change the roller to the fettucine cutter.  Place your rectangular  sheet through the roller.

Fresh Pasta Dough Recipe

Variations

  • To make green pasta: Measure ¼ cup of blanched spinach that has been well-drained and finely chopped. Add this together with the eggs.
  • To make black pasta: Add 1 teaspoon or 4g (one sachet) of squid ink together with the eggs.

Cooking your pasta

Fresh Pasta Dough Recipe

1. Fill a saucepan with water then add enough salt to make it as salty as the sea. When the water begins to boil, fill a pasta basket with sliced pasta and submerge it into the water to cook for about 2 to 3 minutes. Fresh pasta cooks quickly so be sure to watch it closely while cooking. Remove the basket to drain.

2. Toss the cooked pasta in a simmering pasta sauce of your choice see below.

Serve hot with freshly grated parmesan.

Fettuccine with Fresh Tomato Sauce Recipe

Equipment

Ingredients

  • 480g fresh fettuccine
  • 1 tsp extra virgin olive oil
  • 1 clove of garlic
  • 500g fresh tomatoes, diced
  • Fresh basil chopped
  • Salt and pepper, to season

Instructions

  1. Roll the dough in the pasta machine then use the pasta cutter to make fettuccine.
  2. Cook fettuccine in a large pot with boiling salted water.
  3. Meanwhile, in a frypan, put some extra virgin olive oil with garlic and leave to lightly brown.
  4. Add diced fresh tomatoes and cook for about 10 minutes. Season with salt, add basil then drain the pasta and mix in the frypan, tossing for about 1 minute.
  5. Serve immediately with some fresh ground pepper and extra basil to garnish.

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

6 Replies to “How to Make Fresh Handmade Pasta”

  1. Have always wanted to attempt homemade pasta. Now that there are lots of days at home, I’m going to give it a go.
    Off to kitchen Warehouse to get a scale, and pasta machine – whoo hoo!

    Pretty sure my Kichenaid has a kneading attachment, but will ask what it looks like at the shop.

    Only problem may be getting the flour… mmm that might be the sticking point.

    As you can see, boredom has set in, but it is great motivator to try something new.

    Thanks for this site and look foerward to tomorrow’s session on Pasta making.

    1. Hi Sadie the flour is easy to get most supermarkets have it. Coles, Wollies etc. it is a much finer flour than the normal plain flour we use. It is fun working with a past machine and the options are endless.

  2. Hi, tried to watch demo live but it did not work….when I eventually got through, the dough was already made…but initially demonstrator was suggesting using semolina flour and something called 00 flour.(I couldn’t get the details as it was not broadcasting well)…this recipe here – which is supposed to be the one provided in the demo, doesn’t mention any of this….this was the key element I was interested in and tried to get for 2 hours with the dodgy internet connection….is it possible to actually have the details about the flour combinations that were demonstrated today?….it is meaningless instructions for me to “go to an Italian gourmet shop” to get the flour.

  3. Having worked in television most of my adult life, may I make a suggestion?
    Yup… ok
    So the in house audience can see what’s going on, add a mirror above the bench and tilt it so all can see. Adding another camera for closeups would be a must and it would use the mirror as well, this camera could be edited in later or invest in a baby switching panel (I can put you in touch with someone to sort that) to be able cut between the wide shot and closeup, eliminating the need to edit later. The finished result will look way more professional and more informative.
    I hope I haven’t overstepped
    P.S. the recipes are great ❤️❤️

    1. Hi Penelope! Great to have your advice. Yes, we are having teething problems. We are using our existing store staff to video and have a basic setup just with iPhones at this stage.

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