Homemade Italian-style pasta recipe + parmesan sauce
Homemade Italian fresh pasta recipe + garlic-parsley-parmesan sauce
Reading time: approximately 8 minutes | Detailed recipe + tips + FAQ
Introduction to Homemade Italian Cooking
Immerse yourself in the world of authentic Italian cuisine with this traditional fresh pasta (pasta al'uovo) recipe and its fragrant garlic-parsley-parmesan sauce. Whether you're looking for "how to make homemade Italian fresh pasta" or "garlic-parsley sauce recipe for fresh pasta," this comprehensive guide is for you.
Bonus: chef's tips, colorful variations, food and wine pairing suggestions and equipment advice with our professional pasta machine .
Essential utensils for making perfect homemade pasta
- Pasta machine / rolling mill : easily roll out and cut the dough.
- Bamboo cutting board : knead and work the dough without damaging the work surface.
- Manual chopper : finely chop garlic, parsley and aromatic herbs.
- Set of wooden spatulas : mix the sauce without damaging the pans.
- Large saucepan : cook the pasta in plenty of boiling water.
- Drainer or colander : drain the pasta without damaging it.
- Small gas stove (optional): practical for outdoor cooking or camping.
Choice of flour and perfect texture
Type 00 flour is ultra-fine and produces a supple, smooth, and elastic dough. When mixed with eggs, it ensures a perfect al dente texture.
Chef's tip:
Mix half 00 flour and half semolina for a firmer dough, ideal for tagliatelle and fettuccine.
Variant:
If you don't have 00 flour, use sifted T45 flour to avoid lumps.
Steps for making homemade dough
- Form the well: Pour in the flour, form a crater, crack the eggs in the center, add the salt.
- Mix: Gradually incorporate the flour into the eggs with a fork.
- Kneading: Work for 8-10 minutes until you obtain a smooth and elastic ball.
- Resting: Let it rest for 30 minutes to 1 hour to relax the gluten.
- Roll out & cut: Use a pasta machine or roller to reach the desired thickness.
- Cooking time: 2-3 minutes in boiling salted water.
Chef's tip:
- Lightly flour the work surface to prevent the dough from sticking.
- Knead vigorously to develop the gluten and achieve the al dente texture.
Variants:
- Add 1 tbsp of olive oil for extra flexibility.
- Colour the dough with basil, squid ink or turmeric for an original visual effect.
Garlic-parsley-parmesan sauce: simple and flavorful
Difficulty:
⭐️⭐️☆☆☆ (Easy) | Prep time: 10 min | Cook time: 5-7 min | Serves 4
Ingredients: 4 cloves of garlic, 1 bunch of flat-leaf parsley, 60g of parmesan cheese, 6 tbsp of olive oil.
- Chop the garlic and parsley.
- Gently sauté the garlic in oil.
- Add the parsley off the heat.
- Stir in the pasta and a little of the cooking water.
- Finish with the parmesan.
Chef's tip:
- Reserve a ladleful of cooking water to thicken the sauce.
Variants:
- Parsley replaced with rocket or sage for a twist.
- Add toasted pine nuts for crunch.
Eco-nutrition: why your homemade pasta tastes better
Making your own pasta at home means fewer preservatives, more fiber and nutrients, and complete control over the quality of the ingredients. 00 flour and fresh eggs guarantee an optimal nutritional profile and an incomparable texture.
Mistakes to avoid
- Do not knead the dough sufficiently.
- Overcooking your pasta will cause it to lose its elasticity.
- Adding the Parmesan to the sauce too early.
- Forgetting to salt the cooking water.
History of pasta
Fresh pasta not only tastes delicious, but it also tells a thousand-year-old, cosmopolitan story . While it is now emblematic of Italy, its origins are more complex: traces of pasta have been found in China dating back more than 4,000 years , while in the Middle East , dried pasta made from wheat was already being consumed. These traditions spread throughout the Mediterranean thanks to trade, explorers, and the Silk Road, laying the foundations of Italy's pasta culture.
In Italy, pasta al'uovo (egg pasta) became popular as early as the Middle Ages. Each region developed its own specialties, influenced by local flour , the availability of eggs , and typical sauces. In Naples, pizza and dried pasta dominated, while in Emilia-Romagna, tagliatelle and tortellini reigned supreme on the tables of families and trattorias.
The transmission of know-how was done orally and practically : children accompanied their parents and grandparents, observing, kneading, rolling out, and cutting the dough. These precise gestures, repeated generation after generation, have allowed for the preservation of unique techniques and an incredible wealth of recipes.
Over the centuries, pasta has become an Italian cultural symbol , celebrated in homes and restaurants alike. Today, making your own pasta at home is a way to reconnect with this living tradition , while also allowing room for creativity: original sauces, natural colorings, or food and wine pairings to personalize each dish.
Why use a stainless steel pasta machine
Saves time, regular sheets, uniform cut and multiple formats (spaghetti, tagliatelle, lasagna…).
Discover our stainless steel pasta machine for perfect homemade pasta.
Pasta guide: types, cooking methods, and perfect pairings
| Type of pasta | Cooking time | Suggestions for accompanying |
|---|---|---|
| Spaghetti | 8–10 min | Tomato sauce, garlic-parsley-parmesan, seafood |
| Tagliatelle | 3–5 min | Cream sauce, mushrooms, truffle |
| Fettuccine | 4–6 min | Alfredo sauce, chicken, grilled vegetables |
| Pappardelle | 5–7 min | Beef ragù, rich sauces |
| Lasagna | 10–12 min | Stuffed with meat, vegetables or cheese |
| Penne | 10–12 min | Tomato sauces, pesto, roasted vegetables |
| Executed | 10 min | Pesto, tomato sauce, cold salads |
| Ravioli | 4–6 min | Butter and sage, light tomato sauce |
| Gnocchi (potato) | 2–3 min | Tomato sauce, pesto, gorgonzola |
| Farfalle | 9–11 min | Creamy sauce, vegetables, chicken |
Wine and meat pairings
Wines:
- White wine: Vermentino or Pinot Grigio, fresh and floral.
- Light red wine: Young Chianti or Dolcetto.
- Sparkling wine: Brut Prosecco for a festive touch.
Blog post worth reading:
Meats:
- Grilled chicken with rosemary
- Saltimbocca alla romana
- Garlic sautéed prawns
Useful links
FAQ
1. How to make successful homemade fresh pasta?
Detailed answer on 00 flour, eggs, kneading and resting.
2. What is the ideal cooking time?
2–3 minutes for perfectly al dente pasta.
3. Can the recipe be made without a pasta machine?
Yes, but a machine makes the pasta uniform and saves time.
4. What is the difference between 00 flour and semolina?
00 is fine and gives silky pasta, semolina makes them firmer.
5. Which olive oil should I use?
Extra virgin, fruity taste, not bitter.
6. Can parmesan be substituted?
Yes, with Pecorino Romano or Grana Padano.
7. How to store fresh pasta?
Store for 24 hours in a cool place or dry for longer preservation.
8. What are the best pasta shapes for this sauce?
Tagliatelle, spaghetti, fettuccine.
9. Can we add protein (meat, shrimp)?
Yes, shrimp, chicken, veal or Italian sausages.
10. Where can I buy a reliable pasta machine?
Discover our pasta machine in the shop for homemade pasta worthy of a chef.
Conclusion
Making your own homemade pasta is a way to reconnect with Italian tradition . With this simple recipe, variations, food and wine pairings, and the right tools, anyone can become a pasta maestro . Homemade pasta is more than just a dish—it's an experience.