Making pasta from scratch is one of those culinary skills that can feel both daunting and delightful. If you’ve ever wanted to impress your family or simply indulge in a comforting meal, this post is just for you. Homemade pasta is not only satisfying to create, but it also elevates any dish to a new level of flavor and texture. You might find yourself craving it more than ever as you discover the endless types you can make right in your kitchen.
Whether you’re an experienced home cook or just starting out, there’s something magical about crafting your own pasta. Each type offers a unique shape and sauce pairing that can turn a simple dinner into a true Italian feast. If you’re someone who loves to experiment with flavors and textures, you’re going to love diving into the world of homemade pasta.
In this guide, I’ve pulled together 15 types of homemade pasta that are not only fun to make but also delicious to eat. From classic fettuccine to delightful gnocchi, each recipe will inspire you to bring the taste of Italy into your home kitchen. Plus, I promise you won’t want to miss the special twist on #9! So grab your rolling pin and let’s get started on a pasta-making adventure that will impress your taste buds and your dinner guests alike.
You’ll learn practical tips that will boost your culinary skills, along with specific recipes that cater to both traditional and modern tastes. Get ready to be the star of your kitchen and create dishes that not only fill the belly but also warm the heart.
Key Takeaways
– Discover 15 different types of homemade pasta you can make, from basic shapes to more intricate varieties.
– Each pasta type is paired with tips on sauces and cooking methods for the best flavor combinations.
– You’ll find a detailed recipe for gnocchi, one of the most beloved pasta dishes that you won’t want to miss.
– Practical advice on ingredients and techniques will help you gain confidence in your pasta-making skills.
– Learn how to customize your pasta with various fillings and sauces, making each meal unique and delicious.
Contents
- 1. Fettuccine
- 2. Pesto Pasta
- 3. Ravioli
- 4. Lasagna
- 5. Pappardelle
- 6. Spaghetti
- 7. Orecchiette
- 8. Cavatappi
- 9. Gnocchi
- 10. Tagliatelle
- 11. Fusilli
- 12. Cannelloni
- 13. Manicotti
- 14. Soba Noodles
- 15. Bucatini
1. Fettuccine
You want a pasta that swallows sauce and tastes bright. Fettuccine does that with wide, flat ribbons. They hold creamy sauces like Alfredo and tomato sauces with ease. You can make it with just flour, eggs, and a pinch of salt. Knead until smooth, rest briefly, then roll and cut. The result is silky strands you can toss with any sauce. Here is how you turn simple ingredients into restaurant-like pasta.
Ingredients:
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 teaspoon salt
Instructions:
1. On a clean surface, mound the flour and make a well in the center.
2. Crack the eggs into the well and add salt.
3. Slowly mix flour into the eggs until you have a dough.
4. Knead about 10 minutes until smooth.
5. Roll thin, then cut into 1/4 inch strips.
6. Boil in salted water 3-4 minutes, then sauce and serve.
FAQs:
– Can I use all-purpose flour only or should I use semolina? Use all-purpose for a softer bite; semolina adds bite but is optional.
– Do I need to dry the pasta before cooking? Fresh fettuccine cooks quickly and does not need drying.
2. Pesto Pasta
You crave a bright, herb-forward dish. Pesto brings basil’s freshness with almond or pine notes. Any pasta works, but shapes like trofie or linguine show off the sauce best. The green sauce pops with garlic, cheese, and a touch of salt. You can shave extra cheese on top for a glossy finish. Let’s mix and match shapes and textures to find your favorite bite. Here is why fresh pesto stands out every time.
Ingredients:
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves
– 1/2 cup olive oil
– Salt to taste
Instructions:
1. In a processor, combine basil, Parmesan, pine nuts, and garlic.
2. Pulse until chopped, then blend in olive oil until smooth.
3. Cook pasta in salted water, drain, and toss with pesto.
4. Season and serve hot.
FAQs:
– Can I toast pine nuts for extra flavor? Yes, a quick roast adds nutty depth.
– How long does homemade pesto last? It keeps 2–3 days in the fridge if covered with oil.
3. Ravioli
Ravioli are little stuffed pillows. They seal in flavor and feel special on any table. You can fill them with ricotta, spinach, or squash and adjust seasonings to your taste. The dough is just like other pastas, but you layer filling between sheets and seal edges tight. A gentle boil keeps them intact and ready to soak up sauce. Let’s create fillings you love and cook them with care. Here is how to craft homemade ravioli from start to finish.
Ingredients:
– Pasta dough (see fettuccine recipe)
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 cup cooked spinach, chopped
– Salt and pepper to taste
Instructions:
1. Roll dough thin on a floured surface.
2. Mix ricotta, Parmesan, spinach, egg, salt, and pepper for filling.
3. Place small mounds on dough and cover with another sheet; seal and press around filling.
4. Cut ravioli and press edges with a fork to seal.
5. Boil in salted water 4 minutes until they float.
FAQs:
– Should ravioli be dried before cooking? Fresh ravioli cooks best when boiled soon after shaping.
– Can I freeze ravioli? Yes, freeze on a tray, then store in a bag for later.
4. Lasagna
Lasagna is a crowd pleaser that fills a busy table with comfort. Layered sheets meet meat or veggie sauce, a creamy cheese mix, and a melty finish. The beauty is how you stack flavors. You can swap cheese, add spinach, or switch meat with mushrooms. Baking brings it all together into a warm, cohesive dish. Ready to feed a group? Here is a reliable method to craft homemade lasagna from scratch.
Ingredients:
– 9 lasagna noodles
– 1 lb ground beef or sausage
– 2 cups ricotta cheese
– 2 cups mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
– 2 cups marinara sauce
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook noodles as label directs.
3. Brown meat and mix with marinara.
4. Mix ricotta with egg, salt, and pepper.
5. Layer noodles, meat sauce, ricotta, and mozzarella in a dish; repeat.
6. Top with mozzarella and Parmesan and bake 45 minutes.
FAQs:
– Can I make this ahead? Yes, assemble and chill, then bake later.
– How long to rest before slicing? Let stand 10 minutes to set for clean cuts.
5. Pappardelle
Pappardelle brings bold flavor with real texture. The wide ribbons catch chunky sauces and ragus. You feel the bite and the sauce hugs each piece. Making it at home is a treat that rewards patience. Roll thick sheets and cut into broad strips so every forkful feels substantial. The result is a comforting plate you can savor with a slow sauce. Here’s how to master pappardelle in one go.
Ingredients:
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 teaspoon salt
Instructions:
1. Mix flour and salt, add eggs, and form dough.
2. Knead about 10 minutes until smooth.
3. Roll into thick sheets and cut into 1 inch wide strips.
4. Boil in salted water 3–4 minutes until al dente.
FAQs:
– What sauce pairs best with pappardelle? Rich meat sauces work well, as do mushroom ragus.
– Can I add herbs to the dough? Yes, a pinch of dried thyme or oregano adds flavor.
6. Spaghetti
Spaghetti is simple yet versatile. Long threads pair with tomato, oil, or egg sauces. Fresh spaghetti cooks quickly and feels silky in your mouth. You can shape the sauce to match the pasta, not the other way around. Making spaghetti at home gives you control over texture and flavor. Here is a solid approach you can follow tonight.
Ingredients:
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 teaspoon salt
Instructions:
1. Make a flour well and pour in eggs with salt.
2. Stir until a dough forms, then knead 10 minutes.
3. Roll into thin sheets and cut into long strands.
4. Boil salted water 8–10 minutes until al dente.
FAQs:
– Can I flavor spaghetti dough? Add a pinch of saffron or paprika for color and taste.
– How do I know when it is al dente? It should have a slight bite without being hard.
Fun fact: Fresh spaghetti dough, made with 2 cups flour and 3 eggs, cooks in just 2–3 minutes—perfect for a quick dinner. Making homemade pasta gives you control over texture, so your sauce clings better and tastes brighter.
7. Orecchiette
Orecchiette looks like small ears and catches chunky sauces well. The little cups hold bits of sausage, broccoli rabe, or tomato chunks. The dough uses semolina for a firm bite, but you can mix with all-purpose flour. It takes a bit of shaping, yet the result is worth it. You get a fun texture that kids and grownups enjoy. Let’s make this classic from southern Italy.
Ingredients:
– 2 cups semolina flour
– 1/2 cup water
– Pinch of salt
Instructions:
1. Stir semolina and salt, add water to form a dough.
2. Knead 5 minutes and rest 30 minutes.
3. Roll small pieces into balls, flatten, and shape into orecchiette.
4. Boil in salted water 8–10 minutes until tender.
FAQs:
– Can I skip the semolina? You can use all-purpose flour but texture will differ slightly.
– How do I store unused dough? Wrap tightly and chill up to 1 day.
You might also like
8. Cavatappi
Cavatappi is a corkscrew that grips sauce and cheese. It adds whimsy to any plate and shines in baked pasta. You can make it plain or flavor it with spinach or beets. The twists trap sauce and melt nicely with cheese. It is perfect for mac and cheese and casseroles. Let’s craft this playful shape at home.
Ingredients:
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 teaspoon salt
Instructions:
1. Combine flour and salt, make a well, add eggs.
2. Knead until smooth, about 10 minutes.
3. Roll into a thick sheet and cut into strips; twist into corkscrews.
4. Boil in salted water 8–10 minutes.
FAQs:
– Can I bake with these? Yes, they hold sauce well in baked dishes.
– Is there a vegetarian option? Use cheese sauce and veggies for a meat-free version.
9. Gnocchi
Gnocchi feel light and pillowy on the tongue. These potato dumplings soak up sauce nicely. You can swap half the flour with a little flour mix to adjust texture. The process is simple: boil potatoes, mash, mix with flour and egg, shape, and boil again. The result is comforting and versatile. Try sage butter or tomato basil sauce to finish. Here is a clear method to make gnocchi at home.
Ingredients:
– 2 cups potatoes (about 2 large)
– 1 cup all-purpose flour
– 1 egg
– Salt to taste
Instructions:
1. Boil potatoes until tender, then mash cleanly.
2. Stir in flour, egg, and salt to form dough.
3. Roll into ropes and cut into small pieces.
4. Press with a fork to make ridges.
5. Boil until they float, 2–3 minutes.
FAQs:
– Can I freeze gnocchi? Yes, freeze on a tray then store in a bag.
– Best sauce pairing? Sage brown butter is a classic match.
10. Tagliatelle
Tagliatelle lies close to fettuccine but is slightly thinner. You get a broad surface that catches creamy sauces and meat ragus. It feels luxurious yet simple to make. Fresh sheets give you tender, silky strands. It works well with Bolognese or lemon-butter for a brighter bite. Here is a steady way to master this long pasta.
Ingredients:
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 teaspoon salt
Instructions:
1. Create a flour mound and add eggs and salt.
2. Mix into a dough and knead 10 minutes.
3. Roll out and cut into 1/4 inch strips.
4. Boil 4 minutes until al dente.
FAQs:
– How to store leftover dough? Wrap and chill for up to 1 day.
– Can I use a pasta machine? Yes, it helps even thickness.
11. Fusilli
Fusilli twist into a fun spiral that clings to sauce. It shines in hot meals and cold salads alike. The shape adds texture and makes every bite feel interesting. You can knead dough and twist strips into corkscrews for a playful finish. It is easy to pair with tomato, pesto, or cheese sauces. Here is a practical path to homemade fusilli.
Ingredients:
– 2 cups all-purpose flour
– 2 large eggs
– 1/2 teaspoon salt
Instructions:
1. Mix flour and salt, add eggs to form dough.
2. Knead 10 minutes until smooth.
3. Roll thin, cut into strips, twist into spirals.
4. Boil 9 minutes until al dente.
FAQs:
– Do I need a pasta machine? No, but it helps with uniform strips.
– Best cold use? Toss with olive oil and herbs for a refreshing salad.
Fun fact: Fusilli’s corkscrew twist clings to sauce up to 40% more than flat shapes, turning every bite of homemade pasta into flavor. Ready to twist dough into corkscrews? Knead, roll, and twist for a playful finish that pairs beautifully with tomato, pesto, or cheese sauces.
12. Cannelloni
Cannelloni are big tubes ready to be stuffed. The filling can be meat, cheese, or vegetables, then baked in sauce. The shells soak up flavor and stay firm when cooked right. You can customize fillings and sauce to fit your mood. The result is a comforting, crowd-friendly dish. Here is a clear, easy method to make cannelloni at home.
Ingredients:
– 12 cannelloni shells
– 1 lb ground beef or spinach and ricotta
– 3 cups marinara sauce
– 2 cups mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
Instructions:
1. Preheat to 375°F (190°C).
2. Boil shells 5 minutes and drain.
3. Stuff with filling and place in a dish with sauce.
4. Cover with sauce and cheese, then bake 25 minutes.
FAQs:
– Can fillings be sweet? Yes, you can use sweet ricotta for a dessert style dish.
– How to seal shells? Use a fork to press edges well.
Homemade pasta magic happens when you tailor the filling to your mood—meat for cozy nights, spinach and ricotta for lighter days. Cannelloni soak up sauce and still stay al dente after baking, so you can feed a crowd without missing a beat.
You Might Also Like
13. Manicotti
Manicotti are large shells built for stuffing. They rise to a cheese-filled bake and stay firm when covered with sauce. You can mix ricotta, mozzarella, and Parmesan for a rich center. The dish finishes with a warm blanket of marinara. This classic combo never fails. Let’s walk through a reliable method to make manicotti at home.
Ingredients:
– 12 manicotti shells
– 2 cups ricotta cheese
– 1 cup mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
– 2 cups marinara sauce
– 1 egg
Instructions:
1. Preheat to 350°F (175°C).
2. Cook shells and drain.
3. Mix ricotta, mozzarella, Parmesan, egg, and salt.
4. Stuff shells and place in a dish with sauce.
5. Bake 30 minutes, then serve.
FAQs:
– Can you freeze baked manicotti? Yes, freeze before baking and finish later.
– Best stuffing method? A piping bag helps fill shells evenly.
14. Soba Noodles
Soba noodles offer a twist from Japan. They are made with buckwheat flour and bring a nutty note. These noodles work in warm soups or cold salads. They cook fast and need a gentle touch so they stay tender. You can mix in sesame oil, scallions, or vegetables for texture. This is a handy way to mix in new flavors. Here is a simple method to make soba at home.
Ingredients:
– 2 cups buckwheat flour
– 1/2 cup water
– Pinch of salt
Instructions:
1. Mix flour, water, and salt into a dough.
2. Knead 5 minutes and roll thin.
3. Cut into noodle shapes.
4. Boil 5 minutes until tender.
FAQs:
– Can I serve soba cold? Yes, with a light dressing.
– Is it gluten free? Buckwheat itself is gluten free, but cross-contamination can occur; check packaging.
15. Bucatini
Bucatini looks like thick spaghetti with a hollow center. The hole catches sauce, giving every bite extra flavor. It pairs well with spicy arrabbiata or garlic oil. The dough is simple, yet the hollow tube adds a fun twist. You can swirl it with chunky sauces for a satisfying bite. Ready to try this underappreciated pasta? Here’s a reliable method to make bucatini from scratch.
Ingredients:
– 2 cups all-purpose flour
– 2 large eggs
– 1/2 teaspoon salt
Instructions:
1. Make a flour well and add eggs with salt.
2. Knead 10 minutes until smooth.
3. Roll into thick ropes, shape a hollow center, and cut into strands.
4. Boil salted water 8 minutes until tender.
FAQs:
– How do you keep bucatini from sticking? Dust with a bit of flour during shaping and cook in salted water.
– Best sauce pairing? A spicy tomato sauce or an olive oil–garlic glaze works well.
Conclusion
Exploring the world of homemade pasta opens up a realm of flavor and creativity in your kitchen. Each type of pasta holds its unique charm, waiting for delicious sauces and fillings to bring them to life. It’s time to roll up your sleeves and try your hand at these exciting recipes!
Let your culinary skills shine as you indulge in the art of pasta-making! Each batch will become a delicious memory shared at the table.
Frequently Asked Questions
What is the easiest type of homemade pasta for beginners to start with?
Start with classic egg pasta made from 00 flour and eggs—it’s the simplest entry point into homemade pasta and helps you level up culinary skills quickly.
Steps: make a well in the flour, crack in the eggs, mix until a dough forms, and knead until smooth. Let it rest for 30 minutes, then roll out thinly with a rolling pin or pasta machine and cut into broad strips like fettuccine or tagliatelle. Boil salted water for 2–4 minutes until al dente, then finish with butter, herbs, and your favorite sauce.
As you gain confidence, you can try different shapes and sauces to expand your pasta types repertoire.
What flour should I use for the best homemade pasta dough?
Use 00 flour for silkier dough, usually with a touch of semolina for a firmer bite. If you don’t have 00 flour, a mix of all-purpose flour and semolina works well. A classic starting ratio is about 100 g of flour to 1 large egg (roughly 55 g). For a drier kitchen, add a splash of water or a teaspoon of olive oil to reach the right hydration. Knead until smooth, rest the dough, then roll and cut into your favorite shapes. With this foundation, you’ll quickly improve your culinary skills and enjoy more homemade pasta options.
What are common mistakes when making homemade pasta and how can I fix them?
Common mistakes: dough that’s too dry or too sticky, not enough resting time, rolling too thick, overworking the dough, and under-salting the cooking water. Fixes: weigh ingredients for consistency, use the 00 flour dough ratio, let it rest 30 minutes to relax the gluten, roll to your desired thickness, dust surfaces with flour instead of adding extra water, and salt the boiling water generously. Cook fresh pasta for a short time—usually 2–4 minutes—until al dente. With these checks, you’ll master homemade pasta and broaden your pasta types repertoire.
How long does fresh homemade pasta last and how should I store it?
Fresh pasta, once formed, is best cooked soon but you can refrigerate for 1–2 days in a sealed container or on a floured tray. For longer storage, freeze portions on a tray until solid, then transfer to an airtight bag. If you want to keep dried shapes, hang them to dry in a cool, airy place and store in a cool, dry container for months. Label with the date and use within the recommended window for optimal texture and flavor in your homemade pasta dishes.
Which pasta shapes go best with specific sauces?
Different sauces pair best with different pasta types. Long noodles like spaghetti, linguine, and fettuccine shine with olive oil, garlic, light tomato sauce, or creamy sauces. Thicker ribbons like tagliatelle and pappardelle hold hearty ragùs and mushroom creams beautifully. Short shapes with ridges—penne, fusilli, orecchiette—catch chunky sauces and crumbles nicely. For example, tagliatelle is classic with ragù Bolognese, while trofie with pesto offers a vibrant bite. Matching pasta types to your sauce brings out the best in homemade pasta.
Related Topics
homemade pasta
Italian cuisine
pasta types
easy recipes
culinary skills
beginner friendly
fresh ingredients
dough techniques
family meals
comfort food
food trends
cook at home
I love the idea of making homemade pasta! It seems like a fun activity to do with my kids. Have you tried making any of these types before?
I tried making homemade pasta once and ended up with flour all over my kitchen and a noodle that looked more like a pancake! At least it was a tasty disaster! 😂
Did you know that pasta has been around for over 2,000 years? It’s amazing how it has stood the test of time! Which type are you most excited to try?
Last weekend, I attempted to make fettuccine and it turned into a bonding experience with my dog who kept trying to steal the scraps! It was messy but so much fun!