PASTA MAKING MADE EASY
Learn to make handmade pasta at home
Making pasta yourself might seem intimidating. We make it easy for you. Foolproof online tutorials that guide you through the process step-by-step. All the equipment you need delivered right to your doorstep. And a basket full of fresh and tasty ingredients to get you started. Find the right workshop for you and enjoy fresh pasta!
FILLED PASTA WORKSHOP
Learn how to make six shapes of filled pasta in less than an hour. You can follow the online workshop when it suits you best. Includes detailed shopping and equipment lists (pasta machine recommended).
WORKSHOP & TOOL PACKAGE
Get all the tools and equipment you need to make the filled pasta workshop a success in your own kitchen. Corona-proof doorstep delivery on the day of your choice and pickup on the next day.
--- Amsterdam only ---
Everything you need with a simple click: All tools for the pasta making class and ingredients for 4 delivered corona-proof to your doorstep and picked up the next day. Choose from three delicious fillings.
--- Amsterdam only ---
The course from the Homemade Pasta Studio has not only taught me to make fresh pasta, but has also given my mum and I something wonderful to enjoy together during (and beyond) lockdowns. We began by hand rolling our pasta, but loved the workshop so much that we have bought a pasta machine! The guidance in this course is great from start to finish and we have revisited it a number of times to refine our technique. I highly recommend this course to anyone looking to try something different and to learn the secrets to handmade, love-filled pasta for the home and heart!
Pasta dough is simple, in the sense that only three ingredients need to come together. Eggs, flour, semolina. If these are combined and incorporated in the right way, you can achieve a smooth, workable dough that is the basis for all your pasta adventures. If you've booked the full package then the pre-measured dough ingredients are delivered to your doorstep. If you chose to prep these ingredients at home, please make sure to weigh them exactly as only the correct ratio will yield a dough that you can easily work with.
I make sure to use organic or biodynamic eggs. Not only is this the most sustainable and respectful way to consume eggs but I also believe that it reflects in a more nuanced taste profile.
There is a real science to the best flour to be used for pasta making. The finer the flour granules the easier it is for the flour to absorb the moisture of the eggs. As it's not always easy to find special pasta flour its good to know that all purpose flour will also work well to make a basic pasta dough.
Semolina is a rougher flour with high gluten content which helps the smooth workability of the pasta dough. If you absolutely can't find semolina then you can replace this by the same flour you already use.
When you book any workshop there's an option to have all necessary equipment delivered to your doorstep for the day. But if you're really hooked then here's my guide to the tools I recommend for your pasta adventures. Some of these links are affiliate links and I may receive a small commission when you make a purchase. Your price remains unchanged by this.
MANUAL PASTA MACHINE
Any pasta machine will work but I've found the Marcato Atlas 150 to be exactly what I need.
ELECTRIC PASTA MACHINE
When working with long sheets of pasta I use my KitchenAid and the pasta roller attachment.
While a teaspoon will work just fine you can take it to the next level by piping your filling onto the fresh pasta sheets.
I like to put all ingredients for the filling together and blend well. A handheld blender will of course also work.
Having a few different sized cookie cutters gives me flexibility to make the perfect size for each pasta shape.
ASSEMBLED KITCHEN ITEMS
Some other items I use but already had at home: A large wooden bowl. A whisk or fork to scramble the eggs. Dish towels. A wooden cutting board.
This page is for everyone who is intimated by making fresh pasta, everyone who thinks it's just too difficult and complex, and everyone who has tried it before but it just didn't work out. Even though I love pasta and would probably eat it for the majority of my meals (if my partner would let me) I myself have long been put off attempting to make pasta by hand. Part of the reason for that were a few pretty unsuccessful tries many years ago with sticky dough and watery fillings that ended up with a messy kitchen and lots more store-bought ravioli than I can count. But then came the lockdowns and after I had revived my love for kombucha and sourdough I finally decided to master the art of making pasta. Months later I am convinced that everyone can make pasta at home - with the right tools and the right instructions. That's what I am setting out to do here, and I hope you will enjoy the process and the result as much as I do. Now let's make some pasta!