How to Prepare Pasta from Scratch in 5 of Italy’s Most Famous Authentic Methods

Italian cuisine is the stuff of legend, and at its heart is pasta. So, how is proper pasta different? We all know about spaghetti, penne, or Fettuccine, but we are not going to repeat these, today we are going to present some authentic and traditional pasta-making recipes, but not with store-bought pasta! Yes if you read this correctly and with patience, after completing this article you will be a first-class pasta chef who can make pasta from scratch, wink wink.  Making authentic pasta is about fresh ingredients, tradition, and technique. Making pasta from scratch can appear intimidating, but once you have mastered it, you will never use shop-bought again. From the silky strands of Emilia-Romagna’s Tagliatelle to Puglia’s legendary Orecchiette, let’s get to know five iconic pasta shapes and how to make them step by step.

1. Tagliatelle (Emilia-Romagna’s Classic Ribbon Pasta)

Tagliatelle is ideal pasta for dense, meat-based sauces like Ragù alla Bolognese. The broad, long ribbons are ideal sauce retainers and feature prominently in northern Italy. First, mix 200g of all-purpose flour or “00” flour with two large eggs in a sterilized area. Form a well in the middle of the flour and place the eggs inside it. Gradually mix the eggs with the flour using a fork until it forms a sticky dough. Knead it for about 10 minutes until the dough is elastic and smooth. Cover it with plastic wrap and leave it to rest for 30 minutes.

After resting, roll out the dough on a lightly floured surface to about 1mm thick. If you possess a pasta machine, pass it through slowly, decreasing the thickness with each pass. Rolled out, fold it lightly and cut it into 6-8mm wide strips. Spread out the strips, dust lightly with flour to prevent them sticking, and they’re ready to serve. Cook in salted water for about 2-3 minutes, and your fresh tagliatelle is served.

2. Orecchiette (Puglia’s Ear-Shaped Pasta)

Orecchiette, or “little ears,” is a Puglia favorite pasta that is traditionally served with broccoli rabe or simple tomato sauces. Orecchiette is eggless, so it is a great vegan-friendly option.To make it, mix 250g semolina flour, 125ml warm water, and a pinch of salt. Knead with your hands until it comes together, then 8-10 minutes until it is hard but pliable. Rest for at least 30 minutes.

After relaxing, roll small quantities of dough into thin rope-like cylinders approximately 1cm in thickness. Cut small pieces approximately 1cm wide and, using the blade of a butter knife or your thumb, press and push the dough pieces slightly to curl them into small “ears.” If done well, they should have a concave curve that can hold sauce perfectly. Let them stand for 10-15 minutes before boiling salted water to cook them for 4-5 minutes. They will become slightly chewy and perfect to absorb flavorings like garlic-infused olive oil served with sautéed greens.

3. Trofie (Ligurian twisted pasta)

Trofie is a small, turned-around pasta of Ligurian origin, from the same region where the original Pesto Genovese comes from. Its traditional preparation consists of nothing but flour and water, thus a fairly hard, gnomic texture. Combine 200g semolina flour and 100ml warm water with some salt. Knead it for 10 minutes, smooth, then rest it for 30 minutes. After preparation, roll the dough out into thin strands, about ½ cm thick. Cut them into 2-3cm pieces, and then place one piece aside at a time on a clean surface. Put the palm of your hand over the piece and press down to roll the piece forward into a twisted, curled form.

This process takes practice but is essential to the distinctive appearance of trofie. Allow them to dry for a few minutes and then boil in salted water until cooked through for about 5 minutes. Toss them immediately in freshly made basil pesto so the sauce adheres to the twisted shape.

4. Ravioli (The Stuffed Pasta of Central Italy)

Ravioli is a classic old favorite, found all over Italy with all sorts of fillings. In Tuscany, they are stuffed with ricotta and spinach, while Lombardy uses meat fillings more often. No matter what the filling is, homemade ravioli is always a showstopper. First, prepare the pasta dough the same as for tagliatelle, 200g flour, and 2 eggs and knead until it is smooth. Leave it to rest for 30 minutes and then roll out into two even thin sheets.

For filling, mix 200g ricotta cheese, 100g cooked spinach (chopped finely), 1 egg yolk, and a pinch of parmesan, salt, and nutmeg. Place small teaspoons of filling, well spaced about 4cm apart, on one sheet of pasta. Cover with the second sheet, pressing around each mound lightly to seal. Cut into squares with a knife or pasta cutter. To prepare, boil salted water and cook the ravioli for 3 minutes or until they rise to the surface. Serve with sage and butter or light tomato sauce for a perfect bite.

5. Cavatelli (The Rustic Pasta of Southern Italy)

Cavatelli is a second egg-free pasta originating in Molise and Campania. It is pillowy soft and pairs well with tomato-based sauces or ragù. To make it, mix 250g of semolina flour and 125ml of warm water along with a pinch of salt, and knead for 10 minutes until stiff dough is made. Rest for 30 minutes.

Roll the dough out thinly into ropes, around 1cm in thickness, and cut them up into small pieces, about 2cm in length. Press finger indentations onto each piece while pulling it slightly to create a hollow shape. The finger indents help sauces stick to the pasta. Allow the cavatelli to dry for 10-15 minutes before boiling them in salted water for 5 minutes. Top them with tomato sauce, garlic, and pecorino cheese for a classic Southern Italian dish.

All five of these forms of pasta are unique regional traditions in Italy. From the silky ribbons of tagliatelle that abound in the north to the rustic, comforting cavatelli of the south, mastering these methods allows you to bring a little Italy into your home. While homemade pasta does take some effort, the reward of rolling out the dough and shaping each piece yourself cannot be surpassed. Whether you’re in the mood for a classic ragù, a fresh pesto, or a cozy stuffed ravioli, these pasta will add a true Italian touch to every meal. So flour up, get kneading, and treat yourself to the magic of homemade pasta!