

Pasta night deserves a special pasta. Making your own dough takes a bit of time, but the process itself isn't complicated. The dough is made from 3 basic ingredients and comes together in minutes. A pasta maker is highly recommended as rolling the dough out by hand is very time consuming and difficult to get the dough to the proper thinness. Be sure to cover any portion of dough you aren't working on with plastic wrap or a clean kitchen towel because the dough dries out quickly.
The best part about making your own pasta dough is getting to choose the shape. A wide, long noodle like pappardelle or fettuccine is most common and perfect for bolognese. Simply cut the dough thinner for spaghetti like noodles or keep them extra wide for lasagna noodles. The dough is the same base for ravioli as well. Stuffed pasta just needs to be rolled out thinner. Any extra dough will freeze well. Roll the dough out and cut the pasts to your desired shape. After it dries out it can be stored in a freezer safe bag for up to 3 months. You can boil it from frozen! Just add an extra minute or two to the cook time.
Make your own marinara to complete your pasta or keep it simple and make cacio e pepe. Either way, you are about to indulge in the best pasta you've ever had.
Made your own pasta yet? Let us know how it went in the comments below!
all-purpose flour, plus more for surface
kosher salt
large eggs