How to Make Classic Homemade Pasta 4 ways

Ingredients

• 480 g Double Zero Flour (type 00 flour preferred; sifted)
• 2 g Fine Sea Salt (½ teaspoon, fine sea salt)
• 5 pieces Large Eggs (room temperature)
• 5 g Extra Virgin Olive Oil (1 teaspoon for dough)
• 680 g Boneless Pork Shoulder (cut into 1‑inch cubes)
• 2 tbsp Olive Oil (for searing pork)
• 1 stalk Celery (finely diced)
• 2 pieces Carrots (medium, finely diced)
• 1 piece Yellow Onion (medium, finely diced)
• 55 g Tomato Paste (3 tbsp, caramelized)
• 120 ml Red Wine (dry red, deglazing)
• 480 ml Chicken Stock (low‑sodium)
• 113 g Pancetta (diced)
• 1 piece Red Onion (small, diced)
• 1 can San Marzano Whole Peeled Tomatoes (28‑oz, drained and pureed)
• 10 g Unsalted Butter (small knob for emulsifying sauce)
• 30 g Fresh Basil Leaves (packed cup, washed)
• 30 g Walnuts (or pine nuts, toasted)
• 2 cloves Garlic (peeled)
• 100 g Parmigiano-Reggiano (freshly grated; ½ cup for pesto, ½ cup for serving)
• 120 ml Extra Virgin Olive Oil (for pesto, streamed in slowly)
• 200 g Ricotta Cheese (full‑fat, drained)
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. Make the All‑Purpose Pasta Dough

   Sift 480 g double‑zero flour onto a clean work surface, sprinkle 2 g fine sea salt, and form a well large enough for 5 eggs. Crack the eggs into the well, drizzle 5 g olive oil, and whisk with a fork, gradually pulling in flour from the edges until a shaggy paste forms.

   Time: PT15M

2. Knead the Dough

   Using your hands, bring the paste together, then knead on the surface for 5‑10 minutes until the dough is silky, smooth, and elastic.

   Time: PT10M

3. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour, or refrigerate overnight for more flavor.

   Time: PT1H

4. Divide and Roll the Dough

   Lightly dust the rested dough with flour, cut into four equal portions, and roll each portion on the pasta machine on the widest setting. Fold the sheet like a letter and pass through the roller again, then progressively work down each setting until the sheet is about ¼ inch thick (or the second‑thinnest setting).

   Time: PT30M

5. Shape Fettuccine/Tagliatelle

   Lay a rolled sheet on the counter, loosely roll it up lengthwise, and slice with a sharp knife into ½‑inch wide ribbons. Toss the ribbons with flour to keep them separate.

   Time: PT10M

6. Shape Garganelli

   Cut one sheet into 2‑inch squares. Place each square diagonally on a gnocchi board (or any ridged surface) and roll around a chopstick, applying firm pressure to create the characteristic ridges.

   Time: PT15M

7. Shape Tortellini

   Using a 2¾‑inch biscuit cutter, cut circles from a sheet. Place a pea‑sized dollop of ricotta mixture in the center, fold the circle in half like a taco, pinch the two points together, then seal the remaining edge to form a tortellini.

   Time: PT20M

8. Prepare Pork Ragu Sauce

   Finely dice 1 stalk celery, 2 carrots, and 1 medium yellow onion. Heat 2 tbsp olive oil in a large heavy‑bottomed pot over medium‑high heat, season 680 g pork shoulder cubes with salt and pepper, and sear in a single layer for 2‑3 minutes per side until caramelized. Transfer pork to a bowl. In the same pot, add the diced vegetables and cook until translucent, then stir in 55 g tomato paste and sauté until it darkens slightly. Deglaze with 120 ml red wine, boil for 20‑25 seconds, add 480 ml chicken stock, bring to a boil, reduce to a simmer, return the pork and its juices, cover, and bake at 300 °F for about 1 hour until the meat is tender.

   Time: PT1H20M

   Temperature: 300°F

9. Prepare Pancetta‑Tomato Sauce (Garganelli)

   Heat 1 tbsp olive oil in a pan, add 113 g diced pancetta and sauté until the fat renders and it begins to brown. Add the diced red onion and cook until translucent. Drain a 28‑oz can of San Marzano tomatoes, puree them, then add to the pan. Season with salt and pepper, bring to a simmer, and cook 8‑10 minutes, stirring occasionally. Finish with a knob of butter for extra richness.

   Time: PT15M

10. Make Basil‑Walnut Pesto (Tortellini)

    In a food processor, combine 30 g fresh basil, 30 g walnuts, 2 garlic cloves, and 50 g grated Parmigiano‑Reggiano. Pulse until a coarse paste forms, then slowly stream in 120 ml olive oil while processing. Season with salt to taste.

    Time: PT5M

11. Prepare Ricotta Filling (Tortellini)

    In a bowl, mix 200 g ricotta, 50 g grated Parmigiano‑Reggiano, and 2 tbsp chopped parsley until smooth.

    Time: PT5M

12. Cook Fresh Pasta and Assemble

    Bring a large pot of salted water to a rolling boil. Drop each fresh pasta shape into the water; cook 30 seconds to 2 minutes, testing for al dente texture. Drain, reserving a splash of pasta water. Toss fettuccine with hot pork ragu, adding a little pasta water if needed. Toss garganelli with the pancetta‑tomato sauce and a knob of butter, emulsifying. Toss tortellini with pesto, seasoning with salt. Serve each plate with a generous shaving of Parmigiano‑Reggiano.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

68 g

Fat

24 g

Fiber

4 g