The tips and tricks to making fresh pasta dough from scratch 🍝✨ Making pasta at home can feel intimidating, but with the right technique, it’s way easier (and more doable) than you think. A few key things I always keep in mind: * Choosing the right flour (depends on what you’re making, but 00 is a classic!) * Nailing the classic egg-to-flour ratio (standard is 100g flour to 1 egg) * Knowing when the dough is kneaded enough (bounce back test) * Letting it rest properly (at least 20 min) * Rollin

My FAVORITE way to store fresh pasta 🥶 FOLLOW for pasta making tips & tutorials for beginners 🫶 How to store homemade pasta in the freezer… Once cut, place homemade pasta(egg, semolina, gluten free, etc.) onto cutting board or freezable surface Stick in the freezer for 30min - 1hr to harden Transfer to Freezer bag or freezer container for weeks - vacuum sealing will keep it fresher for longer, just be careful not to vacuum too tight Enjoy within 1 week for optimal freshness :) Cook time from f

Happy FAQ Friday 🍝 FOLLOW for pasta making tips & tutorials for beginners & Pasta Making FAQs every Friday💃 PS see below for a fun little poll for the comment section This week’s FAQ… Can I use any flour to make homemade pasta? Technically there are a ton of different types of flour that will work for pasta making besides the usual ‘00’ or semolina flour… And I’ve gotten this question a TON which is why I started testing different flour for my egg pasta - and also pasta using just water, altho