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Basic Pasta
December 29, 2004

I've always heard that there's nothing like fresh pasta, I was VERY pleasantly surprised at how true this was:-)It was fun and felt great making fresh pasta. I felt like one of those professional cooks in a fine restaurant:-)I'm glad I read the other reviewer's tips. I let the dough rest about 45 min. Could've let 30 min., but was busy. I think the extra time resting before rolling made dough more easy to work with. I had no trouble working with it. You don't really need a pasta machine unless you want to make spaghetti or some other pasta, etc. This was great for me since I don't have one, but want to defenately buy one now. I have very limited space to work with, my counter is about the width of a regular stovetop, maybe(sp?) smaller. What I would recommend if you have a small workspace is that when you have let the dough rest, whatever amount of servings you are making, divide the dough into that many parts, and work one at a time. Actually think takes less time this way. Another tip: If rolling, to keep even thickness, don't double roll,etc over one part of the dough then continue on to next part,etc. Roll one way one time over whole piece of dough. If dough creates a roll, simply pick up dough and lay back down and continue. I let the dough dry by leaving it spread on the counter. I used a pizza cutter to cut dough. I will make this again.

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