The Best Way To Make Pasta From Scratch

Ingredients

• 2 cup Double Zero Flour (fine Italian 00 flour; can substitute all‑purpose flour)
• 2 large Eggs (room temperature)
• 1 tsp Salt (kosher or sea salt)
• 2 cup Semolina Flour (coarse semolina for texture)
• 0.66 cup Water (room temperature)
• 2 tbsp Olive Oil (extra virgin)
• 2 clove Garlic (minced)
• 1 can Crushed Tomatoes (28 oz can, no added salt)
• 0.25 cup Fresh Basil (chiffonade)
• 0.25 tsp Black Pepper (freshly ground)
• 1 cup Heavy Cream (full‑fat)
• 2 tbsp Unsalted Butter (softened, cut into cubes)
• 0.5 cup Parmesan Cheese (freshly grated)

Instructions

1. Make Egg Dough

   Create a large well in the flour, crack 2 eggs into it, add 1 tsp salt, whisk, then gradually incorporate flour until a shaggy dough forms.

   Time: PT10M

2. Knead Egg Dough

   Using your hands, push down with body weight, fold, turn a quarter turn, and repeat until the dough is smooth, elastic, and springs back when pressed.

   Time: PT5M

3. Rest Egg Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20 minutes.

   Time: PT20M

4. Make Semolina Dough

   Combine 2 cups semolina flour, 2/3 cup water, and ½ tsp salt in a bowl, mixing until a rough dough forms.

   Time: PT10M

5. Knead Semolina Dough

   Knead briefly until smooth; the dough will feel a bit firmer than the egg dough.

   Time: PT5M

6. Rest Semolina Dough

   Wrap the semolina dough in plastic and let rest for 20 minutes.

   Time: PT20M

7. Roll Egg Dough

   Divide the rested egg dough into thirds. Lightly flour the surface, feed each piece through the pasta machine on setting 1, fold, and repeat, gradually increasing to setting 7 for thin sheets.

   Time: PT10M

8. Cut and Shape Papell

   Lay the thin sheets on a lightly floured surface, cut into 1‑inch wide strips, then roll each strip into a loose coil to create wide, flat ribbons (Papell).

   Time: PT5M

9. Shape Cavatelli

   Pinch off small pieces of semolina dough, roll each into a short rope, cut into ½‑inch nuggets, then press each with a fingertip or the back of a fork to form the classic cup shape.

   Time: PT5M

10. Boil Water

    Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

    Time: PT10M

11. Cook Cavatelli

    Add the cavatelli to the boiling water, stir gently, and cook for 4 minutes or until al dente. Reserve a ladle of pasta water.

    Time: PT4M

12. Cook Papell

    Add the papell ribbons to the same boiling water, cook for 2‑3 minutes, then remove with tongs. Reserve a bit of pasta water.

    Time: PT3M

13. Prepare Tomato Sauce (for Cavatelli)

    Heat 2 tbsp olive oil in a skillet, sauté minced garlic 30 seconds, add crushed tomatoes, season with salt and pepper, simmer 8 minutes, then stir in fresh basil.

    Time: PT10M

14. Prepare Cream Sauce (for Papell)

    Melt 2 tbsp butter in a pan, add 1 cup heavy cream, bring to a gentle simmer, stir in grated Parmesan, season with salt and a pinch of white pepper, cook 3‑4 minutes until thickened.

    Time: PT8M

15. Combine and Serve

    Toss the cooked cavatelli with the tomato sauce, adding a splash of pasta water if needed. Toss the papell with the cream sauce similarly. Plate, garnish each with fresh basil chiffonade, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Double Zero Flour: All-Purpose Flour
• Instead of Eggs: Egg substitute (for veg)
• Instead of Semolina Flour: All-Purpose Flour (will be less grainy)
• Instead of Olive Oil: Vegetable oil
• Instead of Crushed Tomatoes: Fresh tomatoes, blended
• Instead of Heavy Cream: Half‑and‑half (thinner)
• Instead of Unsalted Butter: Margarine
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Mixing Bowl
• Dough Scraper
• Fork
• Pasta Machine with Roller Attachments
• Rolling Pin (optional)
• Knife
• Fork (for shaping) (optional)
• Spider Strainer
• Large Pot
• Tongs
• Measuring Cups
• Stove

Critical Steps — Do Not Skip

• Forming the egg dough correctly
• Resting the dough to prevent drying
• Kneading to develop gluten
• Rolling the egg dough to the proper thickness
• Shaping cavatelli with ridges to hold sauce
• Cooking pasta al dente and using pasta water to finish the sauce

Chef Tips from the Video

• Use true Italian 00 flour for the most tender egg pasta.
• Resting the dough is crucial; it relaxes gluten and makes rolling easier.
• A splash of pasta water (starchy) is the secret to a glossy, cohesive sauce.
• If you don’t have a pasta machine, a rolling pin and a fine mesh sieve work fine, though it takes longer.

Troubleshooting

Storage

Refrigerator: Store uncooked dough wrapped tightly for up to 3 days; cooked pasta keeps 2 days in an airtight container.

Freezer: Raw dough can be frozen for up to 1 month (wrap tightly in plastic and foil). Thawed dough should be rested before rolling.

Room temperature: Do not store fresh pasta at room temperature; it will dry out.

Make-Ahead Tips

• Wrap each dough tightly in plastic and refrigerate up to 24 hours before rolling.
• Both tomato and cream sauces can be prepared a day ahead; reheat gently.
• If storing cooked pasta, toss with a drizzle of olive oil to prevent sticking.

Frequently Asked Questions