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Do you ever wonder why the pasta tastes so fresh and good at a nice Italian restaurant? Most likely, it’s because they make their own pasta daily from scratch. At first the process may seem kind of daunting, but after a little practice it’s almost as easy as boiling noodles! If you own a mixer, I would recommend buying the pasta attachments – it really speeds up the process and is much easier than the old school, handheld machine.
For many years I thought I knew how to make great pasta from the many years I worked at high-end restaurants, but I had a real eye opening experience when I went to the Emilia-Romagna region in Italy about 5 years ago. I recall one special night when my family and I went to dinner at a traditional Italian restaurant and ordered every pasta dish on the menu. I remember watching this little old lady making the pasta from scratch and it was amazing! You could just tell from her ease and efficiency that she had been making pasta her whole life.
Below is my recipe for fresh pasta. Once you learn this basic recipe, you can branch out and try tortellini, ravioli and even egg noodles (and it’s no secret, I use the tried & true Joy of Cooking recipe when I make egg noodles!). Over the past few years, my pasta repertoire has grown due to working with the new grape skin flours from WholeVine Products. My favorite grape skin flours for delicious pasta tend to come from Chardonnay, Syrah, Cabernet Sauvignon and Merlot grape skins. Grape skin flours are fun to use in pasta dough and they add a slight fruit flavor.
What Makes Fresh Pasta Taste Better Than Store Bought
Fresh pasta has a softness and depth you notice right away. The dough is made with eggs that are still full of richness, so the noodles take on a delicate, almost velvety texture once they hit the water. When you make pasta yourself, you get control over every little detail, from how thin you roll the sheets to how much flour you sprinkle as you work. Those choices give the pasta a flavor that feels fuller and more alive than anything that comes out of a box. Fresh noodles also cling to sauce in a way dried pasta simply cannot match, which means every bite carries more of the good stuff.
Essential Tools for Making Homemade Pasta
You do not need a professional kitchen to make fresh pasta, but a few basic tools can make the process much smoother and more enjoyable. These items help you roll, cut, and handle the dough with ease, so you can focus on creating noodles that taste amazing.
Here are the essentials:
- Stand mixer – brings the dough together quickly and keeps your arms from getting tired.
- Pasta roller or attachment – produces smooth, even sheets for perfectly cooked noodles.
- Bench scraper – keeps the dough and work surface tidy.
- Drying rack – prevents long noodles from sticking together.
- Rolling pin – a simple alternative if you do not have a pasta machine.
- Sharp knife or pasta cutter – cuts noodles cleanly and evenly.
- Mixing bowls – large enough to knead and rest the dough comfortably.
Common Mistakes When Making Pasta From Scratch
Even experienced home cooks slip up sometimes. The most common mistake is adding too much flour, which makes the dough tough. Skipping the rest period is another—letting the dough sit relaxes the gluten and makes rolling easier. Rushing the rolling or cutting process can lead to uneven noodles or tearing. And on the cooking side, under-salting the water flattens flavor. A generous pinch of salt in the pot makes even simple pasta shine.
Quick tips to avoid mistakes:
- Add flour gradually and only as needed.
- Let dough rest at least 30 minutes.
- Roll dough slowly and evenly.
- Salt your cooking water well.
Merlot Red Sauce with Fresh Merlot Grape Skin Flour Pasta
Recipe Type:
Entree
Prep Time:
55 minutes
Cook Time:
45 minutes
Total Time:
100 minutes
Servings:
4
Ingredients
- 2 Tbsp. WholeVine Merlot grape seed oil
- 1 cup yellow onion, diced small
- 2 Tbsp. garlic, minced
- 2 Tbsp. red wine, such as Kendall-Jackson Merlot
- 1 (6 oz.) can tomato paste
- 2 (14.5 oz.) cans diced tomatoes in juice
- 1½ tsp. kosher salt
- 1 cup water
- 1 bay leaf
- Freshly ground black pepper
- 10 basil leaves, chiffonade (for garnish)
- Parmigiano-Reggiano cheese, as desired
Instructions
- Heat oil in a 2-quart pot over medium heat. Add onion and garlic and sweat for 5 minutes, stirring occasionally.
- Add the red wine, followed by the tomato paste, diced tomato, salt, water, bay leaf and pepper.
- Bring to a simmer and turn down to low heat and cook for 30 minutes. Remove bay leaf and blend with a stick blender until smooth. Keep warm.
For the Merlot grape skin flour pasta
Ingredients:
- 5 egg yolks
- 2 whole eggs
- 1 Tbsp. Merlot grape seed oil
- 5.5 ounces all-purpose flour, plus extra for dusting
- 4.65 ounces semolina flour, plus extra for dusting
- 1.3 ounces Merlot grape skin flour
- 1 tsp. kosher salt
- 1 Tbsp. water
Method:
- In a bowl, whisk together eggs and oil. Set aside.
- In the bowl of an electric mixer fitted with the dough hook attachment, add the flours and salt. Make a well in the center of the flour and pour the egg mixture inside. Mix for 2 to 3 minutes on low speed, adding water to moisten if necessary.
- Place dough on a floured work surface and knead until a ball is formed. Wrap the dough in plastic wrap and let rest for at least 30 minutes in the refrigerator.
- Divide the dough into 4 equal portions. Roll dough through a pasta machine, starting at the 0 setting and working up to the #5 setting, dusting with all-purpose flour as needed.
- When the sheet of dough gets too long to handle, simply fold the dough in half and continue to roll through the machine. Dust the sheets of dough with semolina flour and cut to desired noodle shape.
Extra pasta can be frozen at this point. Dust the cut pasta very generously with semolina flour and place it in a freezer storage bag. Pasta can be frozen for up to 1 month.
To finish:
- Bring a 1-gallon pot of salted water to a boil. Add noodles and cook for 2 to 3 minutes.
- Strain through a colander and lightly oil and set aside.
- Ladle 1 cup of sauce onto a serving bowl and top with pasta.
- Sprinkle with basil and freshly grated parmesan cheese.
Notes:
- Olive oil can be substituted for grape seed oil.
- For substituting the grapes kin flour, use 6.5 ounces all-purpose flour and 5 ounces semolina flour.
Why Merlot Pairs Beautifully With Fresh Pasta
Fresh pasta has a natural richness from the eggs, and a tomato-based sauce adds bright acidity and savory depth. That’s where Merlot comes in perfectly. Its soft tannins and juicy plum and cherry notes balance the noodles while enhancing the sauce. Kendall-Jackson’s Vintner’s Reserve Merlot is a standout, but their full portfolio of red wines—from Cabernet Sauvignon to Syrah—offers a variety of flavor profiles that can elevate any pasta dish. Each wine brings its own character, whether you want something fruit-forward, lightly spiced, or more structured, giving you plenty of options to pair with fresh pasta at home.
FAQs
How long should fresh pasta dry before cooking?
You can cook it right after cutting, but letting it rest for about 15 minutes gives a slightly firmer bite.
Can I freeze homemade pasta?
Yes. Dust noodles generously with semolina, place them in a freezer bag, and freeze for up to one month.
How long does fresh pasta take to cook?
Most shapes cook in 2 to 3 minutes. Thicker noodles may need an extra minute.
Do I need a mixer to make pasta dough?
No. Mixing by hand works just fine. A mixer just makes the process quicker and easier.
Why is my dough cracking when I roll it?
It’s usually too dry. Add a small splash of water and knead until smooth.
Can I make pasta without semolina?
Absolutely. All-purpose flour works, though the texture will be a little softer.
What’s the best way to roll out pasta sheets evenly?
Roll slowly and evenly, starting at the thickest setting if using a machine. Dust lightly with flour to prevent sticking.
