{"id":75439,"date":"2025-02-08T09:02:26","date_gmt":"2025-02-08T09:02:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/the-tools-you-need-to-start-making-homemade-pasta\/"},"modified":"2025-02-08T09:02:26","modified_gmt":"2025-02-08T09:02:26","slug":"the-tools-you-need-to-start-making-homemade-pasta","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=75439","title":{"rendered":"The tools you need to start making homemade pasta"},"content":{"rendered":"


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Perhaps one of the biggest misconceptions about making homemade pasta<\/a> is that you need an arsenal of expensive tools to do it. But this couldn\u2019t be further from the truth. If you\u2019re new to pasta-making, know that you can whip up delicious noodles with what you already have in your kitchen. Of course, that isn\u2019t to say I don\u2019t cherish my own collection of hand-crafted ravioli stamps and brass pasta cutters, or that there aren\u2019t a few handy items I\u2019d recommend to get started. So here are the staples in my pasta maker\u2019s starter pack \u2014 at least half of which I\u2019d wager are tucked away in your cabinets already.<\/p>\n

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\n \"Scale<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography by Kristin Teig; food styling by Liz Neily<\/p>\n<\/div>

A digital scale<\/a> is the most accurate way to measure ingredients.<\/figcaption><\/figure>\n

Digital kitchen scale<\/span>\u00a0<\/h3>\n

If you\u2019re a baker, you already know how important a digital kitchen scale<\/a> is. And although fresh pasta is more forgiving than cakes and pastries, a scale will still serve you well. Think of it as your pasta-making guardian angel: The precision of weighing your flour and liquids (especially eggs, which vary widely in size) will set you up for success, ensuring consistent, great-textured dough (and all great pasta starts with great dough!). A good scale doesn\u2019t need to be expensive, either: I use the Escali brand<\/a>, but any scale that can toggle between grams and ounces is great.<\/p>\n

Wooden board<\/span>\u00a0<\/h3>\n

A natural (unvarnished) wooden work surface provides helpful friction when kneading and shaping pasta dough, plus its porous texture absorbs excess moisture, which means it\u2019s essentially nonstick. This is particularly useful when making semolina-based pastas<\/a> like cavatelli and orecchiette, which are shaped through pushing and pulling movements, as well as for preventing sheeted pastas like ravioli<\/a> from getting stuck. In Italy, you\u2019ll find traditional pasta boards that are the size of an entire table \u2014 fitted with a lip to secure them in place, similar to a pastry board \u2014 but I used a cheap bamboo cutting board<\/a> for years and it served me just fine. (To keep a typical wooden cutting board from sliding on your countertop, just lay a damp dishcloth underneath.)<\/p>\n

Metal bench knife<\/span>\u00a0<\/h3>\n

Odds are you already have this multi-purpose kitchen tool lying around. When it comes to pasta, a sturdy metal bench knife<\/a> (sometimes referred to as a bench scraper) is great for bringing flour and liquid together during the dough-making process, but I most often use it for shaping \u2014 it\u2019s sharp enough to cut little nuggets for cavatelli or trim too-long pasta sheets without the risk of slicing a finger. Extra points for a bench scraper equipped with measurements.<\/p>\n

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\n \"Baking<\/p>\n

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PHOTOGRAPHY BY RICK HOLBROOK; FOOD STYLING BY KAITLIN WAYNE <\/p>\n<\/div>

Dust a sheet pan with semolina flour<\/a> to prevent sticking.<\/figcaption><\/figure>\n

Sheet pan<\/span>\u00a0<\/h3>\n

No, we\u2019re not turning on the oven, but I always have a sheet pan on hand to store my finished pasta. Line it with parchment paper<\/a>, a tightly woven dishcloth<\/a>, or a dusting of coarse semolina flour<\/a> to prevent the pasta from sticking while you work. Nordic Ware half- and quarter-sheet pans are my preference; the smaller sizes<\/a> fit nicely in my refrigerator or freezer if I\u2019m storing the pasta for future use. Speaking of storage: You can do without a pasta drying rack. There are other, simpler ways to store long pastas<\/a> that don\u2019t require so much precious counter space.\u00a0<\/p>\n

Cookie cutters<\/span>\u00a0<\/h3>\n

If you\u2019re ready to take the plunge into stuffed pastas, a set of sturdy nesting cookie cutters will make quick work of rounded shapes like ravioli and cappelletti, and their versatility (plus the fact that you may already have them in your kitchen) make them a great option for beginners. Either fluted- or smooth-edged<\/a> work well (I have both; Ateco is my preferred brand), and the various sizes offer the most flexibility.<\/p>\n

\n
\n \"Rolling<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography by Danielle Sykes; food styling by Kaitlin Wayne<\/p>\n<\/div>

The Marcato Atlas 150<\/a> is one of my favorite manual pasta machines.<\/figcaption><\/figure>\n

Pasta machine<\/span>\u00a0<\/h3>\n

A quick reminder: You don\u2019t need a pasta machine to make fresh pasta. Plenty of delicious shapes can be made by hand, without needing to roll the dough into flat sheets at all. But if you\u2019re interested in making long fettuccine ribbons, pinched farfalle butterflies, or almost any stuffed pasta, I strongly recommend a pasta machine<\/a>. You can, of course, roll out your dough with a rolling pin, but for most of us, a machine is well worth the investment: It\u2019ll churn out beautifully thin, smooth, and consistent pasta sheets with a fraction of the time and effort. There are plenty of models on the market, but I always recommend the Marcato Atlas 150<\/a> for manual users, or stand mixer attachments (like the KitchenAid pasta roller attachment) for those who prefer something electric. To cut noodles, you can just use a sharp chef\u2019s knife<\/a>.<\/p>\n

Bonus: Gnocchi board<\/span><\/h3>\n

If you don\u2019t want to commit to a machine and prefer to ease into pasta-making \u2014 or, on the flip side, expand your repertoire of shapes \u2014 consider a gnocchi board<\/a>: These ridged wooden boards impart texture on not only potato gnocchi<\/a>, but also semolina-based pastas like cavatelli and gnocchetti sardi (Sardinian gnocchi) \u2014 and they make the process a whole lot more fun. Gnocchi boards are generally inexpensive, too; I like this one from Eppicotispai<\/a>, which comes with a wooden dowel that can be used to make other shapes like garganelli.<\/p>\n

Itching to make some pasta? Check out my guide on <\/em>how to cook fresh pasta<\/em><\/a>.<\/em><\/p>\n

Cover photo and food styling by Liz Neily.\u00a0<\/em><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

Perhaps one of the biggest misconceptions about making homemade pasta is that you need an arsenal of expensive tools to do it. But this couldn\u2019t be further from the truth. If you\u2019re new to pasta-making, know that you can whip up delicious noodles with what you already have in your kitchen. Of course, that isn\u2019t […]<\/p>\n","protected":false},"author":1,"featured_media":75440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[9936,2167,12896,5454,708],"dealstore":[],"offerexpiration":[],"class_list":["post-75439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-homemade","tag-making","tag-pasta","tag-start","tag-tools"],"yoast_head":"\nThe tools you need to start making homemade pasta - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=75439\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The tools you need to start making homemade pasta - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Perhaps one of the biggest misconceptions about making homemade pasta is that you need an arsenal of expensive tools to do it. 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