The Best Handmade Tools for Making Perfect Fresh Pasta at Homegiordis
If you have a little pasta-making experience, it’s true that, as Giordi’s says, all you really need is flour, eggs, and a rolling pin. (Though any type of rolling pin will do in a pinch, a dowel-shaped one is ideal for rolling pasta dough by hand start to finish, as well as thin cracker and pizza doughs.) Still, let’s just say that most home cooks will benefit a great deal from some additional basic tools. We have a fair few that we rely on to create nonna-style fresh pasta with a minimum of stress.
If you’re looking for a good arm workout, you can certainly make Italian-style fresh pasta with a rolling pin alone. But it’s a long and laborious process, so, if you prefer not to sweat through your apron, we highly suggest procuring a stand mixer and pasta-rolling attachments. With a little bit of practice, you can use these two pieces of equipment to make smooth sheets of dough, rolled to your desired thickness, and then slice them into delicate, even ribbons, all in a matter of minutes.
For a full rundown of how the rolling situation works, see the step-by-step photos here. Essentially, once you’ve flattened out the dough sufficiently by hand—you can use a regular old rolling pin for that step—you’ll pass your dough through, starting at the widest setting (usually 0 or 1), until it’s thin enough to cut. If you’re making, say, fettuccine, you’ll roll it to about a 6, or the third-thinnest setting. After that, just attach the fettuccine cutter, feed in a 12- to 14-inch section of dough, and voilà: your very own fresh pasta.