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Make fresh pasta

Flour, eggs and a long rolling pin are all it takes. Make silky ribbons by hand in about an hour, then learn new shapes one at a time. Here's the video that hooks everyone, and everything you need for your first plate.

Space neededA counter or a big board
First projectHand-cut ribbons for two
Skill levelBeginner-friendly
Good forSmall kitchens, cooking with family
The video that hooks everyone

Making 29 handmade pasta shapes with four kinds of dough

Twenty-nine shapes of fresh pasta, from farfalle to tortellini, laid out on a wooden table and made by hand from four kinds of dough. Press play and see why it hooks people.

BAVideo byBon AppétitVisit channel

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Tool list

What you need to start

Everything you need for your first project, and nothing you don't. A long rolling pin and a board make every shape in this manual. The machine can wait.

Starter kit

01Digital kitchen scalePasta dough is weighed in grams. It's how you get the same dough every time.
02"00" or all-purpose flourSoft wheat flour for egg dough. All-purpose works fine to start.
03Semolina flourGolden durum wheat flour, for dusting and for egg-free shapes.
04Large wooden boardWood grips the dough so it rolls out without sliding. A clean counter works too.
05Long rolling pinStraight, thin and at least 20 inches long, with no handles.
06Bench scraperGathers the dough and scrapes the board clean.
07Fluted pastry wheelCuts wavy edges for bowties and ravioli. A sharp knife works too.
08Sheet pan and clean towelsSomewhere to rest cut pasta, dusted with semolina.
09Big pot and spider strainerPlenty of boiling water, and a safe way to lift the pasta out.

The manual tells you what to look for when you buy each one.

Free preview from the manual

3 mistakes every beginner makes

Look inside the manual
  1. 1Adding too much flour while kneadingEgg dough starts out firm and a bit shaggy. Knead and rest it before you decide it needs more flour or water.
  2. 2Skipping the restFresh dough fights back and shrinks. Wrapped and rested for 30 minutes, it rolls out easily.
  3. 3Rolling too thickFresh pasta swells as it cooks. Roll until you can see the shadow of your hand through the sheet.

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