Ever wanted to make your own homemade pasta from scratch? You can do it! Chefs Michael Lombardi and Kevin O’Donnell from SRV Restaurant in Boston show us how. Their technique is for old-school, Italian, “grandma-style” dough that you can use to make just about any shape of pasta. Watch the video above to see for yourself, and keep reading for more!

Homemade pasta from the chefs! The shapes seen here are taglierini (left) and tagliatelle (right). 

What are the ingredients in pasta?
This pasta dough is simply eggs and flour, kneaded together and rolled out into a sheet. At their restaurant, the chefs use a mixture of flour, with one part soft white wheat flour, and one part durum wheat. At home, you can make the dough using all-purpose flour. Make the pasta dough with this ratio: one cup of flour, leveled, to one extra-large egg. 

Can I make pasta dough without a machine?
Yes! You can make pasta by hand with a rolling pin. Once the dough is mixed together, thoroughly kneaded, and rested, you can roll it out. Chef Michael says that the key is to apply even, gentle pressure while rolling out the dough, turning it as you go. Once rolled out, the dough can be folded and sliced into the shape of your choice. 

How long does it take to make pasta? 
After rolling out the dough, you’ll want to allow an extra 30-60 minutes for it to rest on the countertop. This will make the dough easier to roll out, so it doesn’t shrink back in as you work with it. If you prefer, you can make the dough a day early and allow it to rest in the refrigerator overnight.

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