There’s something magical about making pasta from scratch. The soft resistance of fresh dough under your hands, the satisfaction of cutting strands of tagliatelle or shaping orecchiette—these are more than just culinary tasks; they’re a journey into Italy’s rich cultural and gastronomic heritage.
If you’ve ever wondered about the different homemade pasta types, or how Italians still roll out dough by hand in their family kitchens, this fresh pasta guide is for you. We’ll walk you through traditional Italian pasta shapes, give you tips on how to make pasta at home, and share insight into pairing shapes with sauces like a local.
Whether you’re daydreaming about a trip to Rome or looking to bring Italian flavor into your own kitchen, this is your complete guide to mastering the art of pasta.
Why Make Pasta at Home?
Let’s be honest—store-bought pasta is convenient. But homemade? That’s where the heart is.
When you make pasta at home, you’re not just preparing a meal; you’re reviving a tradition. Hand-rolled pasta has a texture and flavor that can’t be replicated by machines. It absorbs sauce better, it’s tender yet toothsome, and it’s entirely customizable—from thickness to shape to ingredients.
Plus, nothing impresses dinner guests quite like fresh fettuccine casually rolled out on your kitchen counter.
If you’re traveling to Rome, why not learn the real thing with locals? Join our fresh pasta cooking class in a historic Roman palazzo—you’ll master the basics and take home authentic Italian pasta recipes passed down through generations.
Essentials Tools and Ingredients for Fresh Pasta
Don’t worry—you don’t need a professional kitchen. In fact, Italian nonnas (grandmothers) have been making pasta with nothing more than a fork, a rolling pin, and a good wooden board.
But keep in mind that there is some essential tool you should have for making fresh pasta, such as:
- Large wooden or marble work surface;
- Rolling pin (or pasta machine if you want extra precision);
- Pasta cutter or knife;
- Fork (to mix dough);
- Clean cloths or trays for drying.
Also, you’ll need some key ingredients for your perfect pasta:
- Flour: “00” flour for silkier dough, or semolina for sturdier shapes like orecchiette
- Eggs: Preferably organic, room-temperature
- Water: Especially for eggless pasta
- A pinch of salt, a drizzle of olive oil (optional), and a good deal of passion
Want a deeper dive into pasta-making prep? Our Roman Pastas cooking class will teach you how to make from scratch the world-famous roman dishes like Carbonara, Gricia or Amatriciana!
Classic pasta dough: Eggs or No Eggs?
In Italy, cuisine is a serious matter, often giving rise to passionate debates across regions. One of these concerns the use of eggs in fresh pasta. What’s the real story? Should they be used or not? The answer is simple: it depends on where you are.
- In Northern and Central Italy, fresh egg pasta is king. Think tagliatelle, fettuccine, and lasagna sheets—soft and golden from rich yolks.
- In Southern Italy, pasta is traditionally made with just semolina flour and water—perfect for sturdy shapes like cavatelli or trofie.
Pairing Pasta Shapes with the Right Sauce
Italian cuisine has one great, golden rule that anyone who wants to prepare a perfect plate of pasta must know: shape matters.
The best Italian pasta recipes pair specific pasta shapes and names with sauces that cling, coat, or stuff them perfectly. Here’s a quick guide:
- Tagliatelle: perfect with rich ragù (like Bolognese)
- Orecchiette: suites better with broccoli rabe and garlic
- Trofie: the right pasta for the world-famous Pesto alla Genovese
- Pappardelle: try it with wild boar or mushroom ragù
- Strozzapreti: short, twisted pasta, a bit like elongated cavatelli or hand-rolled strips of dough that are twisted into a rope-like shape, which is perfect for creamy or cheesy sauces
- Cavatelli: ideal with sausage and tomato or hearty vegetables
Best Fillings for Homemade Stuffed Pasta
Another important rule of Italian cooking is that if you’re making ravioli, tortellini, or agnolotti — iconic Italian stuffed fresh pastas — the filling matters just as mush as the dough. Here’s some classic combinations:
- Ricotta & spinach: delicate and vegetarian-firendly
- Prosciutto & parmigiano: rich and deeply satisfying
- Porcini Mushrooms: Earthy and luxurious
- Pumpkin & Amaretti: a sweet-savory speciality from Mantua
Want to know everything about Italian stuffed pasta, and learn how to make ravioli and tortellini? Our Pasta & Tiramisù making class it’s the perfect choice!
Traditional Pasta Shapes by Region
Italy is patchwork of regional traditions, and pasta is no exception. Each area has it’s own types of fresh pasta, shaped by geography, ingredients and history.
Northern Italy
- Tagliatelle: long, flat ribbons, perfect with meat ragù
- Pappardelle: Even wider ribbons, ideal for hearty sauces
- Agnolotti: small, filled pasta from Piedmont, often with roast meat filling
Central Italy:
- Tonnarelli: square-cut spaghetti typical of Rome, delicious with Cacio & Pepe
- Strozzapreti: twisted pasta from Umbria and Emilia-Romagna
Southern Italy
- Orecchiette: “little ears” from Puglia, with vegetables
- Cavatelli: shell-like pasta often paired with sausage or beans
- Trofie: Twisted Ligurian pasta served with basil pesto
Ready to try it Yourself?
There’s no better way to experience Italy than by cooking like an Italian. Whether you’re visiting Rome or cooking from your own kitchen, making pasta from scratch connects you to a centuries-old tradition—one delicious shape at a time.
Curious to learn more, hands-on? Explore our cooking classes in Rome and make your own fresh pasta in a 17th-century palazzo in the heart of the Eternal City.
Buon appetito!
