'Do it from scratch' with my fresh pasta recipe collection
Why make it from scratch? • It tastes more delectable than packet pasta • It holds onto sumptuous pasta sauce better • Contains virtually no additives • And it even cooks quicker than the packet stuff. And, of course, creating your own fresh pasta also makes you feel like a true pasta specialist - always nice! So, just click the fresh pasta recipe you fancy below, based on the ingredients you have and the type of recipe you prefer - written, video or both... Fresh Pasta Recipe Collection
A great starting point - this homemade pasta dough recipe uses short video clips to help you transform general purpose flour, eggs and salt into nutritious, tasty fresh pasta. I also include some tips on turning your rolled dough into authentic tagliatelle strips.
This is effectively a picture-and-text version of the fresh pasta dough recipe above - useful for those who prefer to read and see rather than watch (and for those with slow net connections). All you need is: general purpose/plain flour, eggs and salt. How easy?
Designed both for those who don't eat eggs and those who don't have any eggs in the fridge, this vegan pasta recipe is even quicker to make than egg pasta but tastes equally great. Its final texture is slightly more chinese noodle-ish and translucent than egg pasta, making it a great alternative dough recipe.
This additional homemade pasta dough recipe adds a dab of intense tomato sauce to give the dough a warm red glow. With this step-by-step picture guide it's totally simple to make - then you just cook it, drain it, and mix with seafood, oil or pesto sauce for a cool, colorful treat!
If you're planning a red, tomato-based sauce, then this bright green spinach pasta will provide an impressive contrast. It's more strongly colored than the red pasta above and will virtually guarantee that whatever dish you serve, it looks as wonderful as it tastes! How to make pasta shapes
How to make farfalle pasta shapes Farfalle pasta - often called ‘bowtie pasta’ - is a great little pasta shape to make fresh, and perfect for matching with chunky sauces. Best of all, make it yourself and you avoid that off-putting chewy middle bit.
Garganelli are about as close to homemade penne as it's possible to get. The only difference is that these shapes feature funky kudos-creating folds and they don't have penne's tiny surface ridges. Quick to make and delicious to munch, this is seriously guest-impressing stuff!
Impress your guests by serving up homemade orecchiette pasta (AKA ‘little ear’ or shell pasta). This simple shaping guide takes you from fresh pasta dough (without egg) to a plateful of little ears in a few short minutes: just squish and flip! Related info
Don't know your all-purpose from your double-zero? This quick Q&A page is designed to help you understand which flour to use when making different types of pasta dough. Simple. Gnocchi recipe: pic & video guide Officially gnocchi isn't pasta, because it's traditionally made from only potato. However it is often grouped with pasta dishes, and it's delicious, so I've included it here too. Just peel and boil up some spuds, mash, mix with flour, then get creative making those filling little fellas. Got a fresh pasta question? Read previous discussions or submit a new question at this Q&A page. Recommended Tool: pasta rolling machine  A pasta machine will speed up your pasta rolling, and give you some valuable long pasta options. Check out my full review - with video - of the excellent Imperia pasta machine. I use this piece of kit myself - it's great value, built like a rock, and available with a range of accessories for cutting and making all kinds of pasta.  For even more pasta recipes, pasta facts, cooking tips and articles, subscribe to my monthly Pastastic! newsletter. The first newsletter for true pasta obsessives, Pastastic! is packed with info and and you'll get my FREE '5 Simple Starters' e-book when you sign up!
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