Make your own Pasta

The Joy of Homemade Pasta

There’s something truly magical about turning a few simple pantry staples—flour, eggs, a pinch of salt—into silky, golden strands of homemade pasta that dance on your plate. Here at Grounded in Thyme, we believe in slowing down and reconnecting with the earth through food, and nothing embodies that quite like kneading dough with your own hands, feeling it come alive under your fingertips. Whether you’re dreaming of tender tagliatelle tossed with fresh garden herbs or ravioli stuffed with seasonal riches, making pasta from scratch isn’t just cooking—it’s a mindful ritual that nourishes the soul as much as the body. Let’s roll up our sleeves and bring a little Italian countryside charm right into your kitchen.

Classic Homemade Egg Pasta Dough Recipe

This authentic Italian-style recipe follows the traditional ratio: 1 large egg per 100g (about ¾ cup) of flour per person. It makes enough for 4 generous servings (or about 1 pound of fresh pasta). The result is tender, silky noodles with that perfect al dente bite.

Ingredients (for 4 servings)

• 400g (about 3 cups) “00” flour or all-purpose flour (00 flour gives the silkiest texture; all-purpose works beautifully too)
• 4 large eggs (room temperature for easier mixing)
• Pinch of sea salt (optional—traditional Italian dough often skips it, as salt goes in the cooking water)

Step-by-Step Instructions

1. Make the Flour Well: On a clean wooden board or countertop, mound the flour and make a wide well in the center (like a volcano). Crack the eggs into the well and add the pinch of salt if using.
2. Mix Gently: Using a fork, lightly beat the eggs, then gradually incorporate the flour from the inner edges of the well. Keep going until it forms a shaggy dough. If it’s too dry and crumbly, add a teaspoon of water; if too sticky, sprinkle in a bit more flour.
3. Knead the Dough: Gather the dough into a ball and knead firmly for 8-10 minutes. Push with the heel of your hand, fold it over, rotate, and repeat. It should become smooth, elastic, and slightly tacky (not sticky). This develops the gluten for that wonderful chew.
4. Rest the Dough: Wrap tightly in plastic wrap or cover with a damp towel and let rest at room temperature for at least 30 minutes (up to 2 hours). This relaxes the gluten, making it easier to roll. Roll It Out:
5. With a Rolling Pin (no-machine method): Divide dough into 4 pieces. On a lightly floured surface, roll one piece at a time into a thin rectangle (as thin as you can—aim for translucent, about 1/16 inch thick). Dust with flour as needed to prevent sticking.
6. With a Pasta Machine: Divide into 4 pieces, flatten slightly, and pass through the widest setting several times (folding and turning each time). Gradually decrease the thickness until your desired thinness (usually setting 6-7 for tagliatelle).
7. Cut into Shapes:
8. For tagliatelle or fettuccine: Lightly dust sheets with flour, loosely roll up like a jelly roll, and slice into ¼-inch strips. Unroll and toss with flour.
9. For lasagna or ravioli: Cut sheets to fit.
10. Dry slightly on a floured tray or pasta rack for 15-30 minutes if not cooking immediately.
11. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add pasta and cook for 1-3 minutes (taste for doneness—fresh pasta cooks fast!). Drain and toss with your favorite sauce.

Tips for Success

• Flour Choice: 00 flour is ideal for silky texture, but all-purpose is forgiving and accessible.
• Storage: Use fresh within a day (refrigerate wrapped), or dry completely and store airtight for weeks. Freeze uncooked portions for up to a month.
• Herbal Twist: For a Grounded in Thyme spin, infuse with finely chopped fresh thyme or basil—add to the well with the eggs.
• Common Fixes: Too dry? Add water by the teaspoon. Too wet? Knead in more flour.

Pair this with a simple thyme-infused olive oil and garlic sauce, or your garden’s bounty. Once you taste homemade pasta, there’s no going back—it’s pure, earthy magic on a plate. Enjoy the process, friends!

The Reward of Homemade Pasta

There’s nothing quite like sitting down to a plate of pasta you’ve made with your own hands—tender, flavorful strands that carry the warmth of your effort and the simplicity of good ingredients. Each time you make it, the rhythm of kneading and rolling becomes a little more familiar, a quiet meditation that grounds you in the moment. It’s not about perfection; it’s about the joy of creating something nourishing from scratch, something that connects you to generations of home cooks who’ve done the same.

Here at Grounded in Thyme, we’re all about those slow, soulful rituals that bring us closer to the earth and to each other. So pour yourself a glass of wine, toss that fresh pasta with a little olive oil, garlic, and whatever herbs are flourishing in your garden (thyme, of course, is always welcome), and savor every bite. Buon appetito, friends—this is food that feeds more than just the body.

If this recipe has inspired you to dust off your rolling pin, I’d love to hear about it. Drop a comment below with your homemade pasta adventures, your favorite sauces, or how you like to infuse a little herbal magic into the dish. Let’s share the love and keep that pasta joy flowing.

Share this post: