There’s something undeniably special about fresh pasta – the silky texture, the tender bite, the way it soaks up sauce like a dream. While dried pasta certainly has its place in the pantry and is such a brilliant quick dinner option, fresh pasta brings a whole new level of indulgence, perfect for special occasions (or wholesome school holiday activities!). Traditionally made with just flour and eggs, fresh pasta has been at the heart of Italian home cooking for centuries – a humble art passed down through generations, often with a rolling pin and a little kitchen table magic. And while I'm not so keen on the rolling pin method (I am the appliance cooking expert after all!), I am committed to the joy of homemade fresh pasta living on - but with a little modern help of course 😉
From flour to fork, this is your go-to guide for mastering fresh pasta at home – with tips on ingredients, storing, pairing, freezing and (of course!) confidence. Plus, the recipes! And don't worry, we've got the gluten-free and vegan members covered also.
Start with the Right Ingredients 🍝
Fresh pasta is simple food – a harmony of quality ingredients transformed into something magical! All you need is:
Flour – Use ‘00’ flour, plain flour, for soft silky strands. This is not the time to use your bread or bakers flour! We want pillow-y pasta, so we use the same flour we use in a cake.
Gluten-free? Don't worry we've got you! Keep reading.
Eggs – The better the chicken lives, the better the egg. Look for free-range brands with an outdoor stocking density of an absolute maximum 1,500 hens per hectare. If the carton doesn't list the stocking density, that speaks volumes. Brands doing good work will proudly advertise this! Want to check out my ultimate chicken coop and my happy chickens? Click here.
Vegan or eggs off the menu? Keep reading, Ellen our Vegan Recipe Queen has got you covered!
Salt – Just a pinch in your dough for flavour. As much as I love salt flakes, when it comes to doughs like pasta or bread, use fine salt. We want it to be evenly distributed, no crunchy bits. Buy pink rock salt and simply mill down a cup at a time to fine salt in your Thermomix (much cheaper and no anti-caking agents). My Thermo Functions Guide is a handy magnet for your fridge that guides you through these little hacks.
The Recipes... made easy in the Thermomix 🍝
Great news for Thermomix owners - your machine will knead the dough to perfection, no handling required. This is one of the more challenging parts about making fresh pasta, and you don't have to worry about it! Next you roll the dough, which admittedly requires a little technique (keep reading for tips!), but this becomes much, much, easier with our Electric Pasta Attachment for your Thermomix. You absolutely can do it with a manual pasta crank or a rolling pin... but once you've gone motorised, you'll never look back!
If you've already got our WunderCentix Axis for your Thermomix - why not add this attachment to the collection? One Axis, so many possibilites! Click here to find out more.
The recipes... (click the text to access!)
🍝 Classic Fresh Pasta in the Thermomix
🍝 Gluten-Free Fresh Pasta in the Thermomix
🍝 Egg-Free Fresh Pasta in the Thermomix
... and let me tell you, the gluten-free version is pretty special - and without a bag of mystery 'gluten-free flour' in sight! This recipe leaves nothing to be desired - it's not "great for gluten free", it's just "great!". Say goodbye to crumbly, store-bought substitutes and hello to fresh, made-from-scratch pasta that just happens to be gluten-free. Simple, foolproof, and utterly delicious — your pasta nights will never be the same.
The Secret to the Perfect Pasta 🤫
The secret to silky smooth fresh pasta is in what I call the 'extra passes'. No matter how you're making your pasta - Thermomix, no Thermomix, electric pasta machine or manual pasta roller - the trick is to give the dough about six passes through on the widest setting before attempting to roll thinner. These extra passes truly transform the dough - you'll see it in front of your own eyes! Trust me, it's worth the extra little effort. This is all explained in detail in step 4 of my Classic Recipe. Click Here
Storage Tips: Fridge, Freeze & Make Life Easy 🍝
Whenever I make fresh pasta, ideally I like to make extra to freeze for another day - it couldn't be easier to pull raw pasta straight from the freezer, dunk in boiling water and three minutes later you've got the most delicious base for your meal (literally, that's all it takes to cook!). A simple swirl of pesto, lug of olive oil, sprinkle of cheese and garnish with fresh greens (rocket and basil are my favourites) become a truly magical meal, in under 10 minutes!
Here’s how to store fresh pasta keeping it at its best:
Fresh dough: Wrap tightly in cling film or fibreglass-free baking mat and store in the fridge up to 24 hours.
Rolled & cut pasta: Dust lightly with plain flour or semolina, then lay on a tray in 'nests' (see image above) to dry for an hour before refrigerating or freezing (technically you can refrigerate for up to 24 hours, but I wouldn't - it can start darkening and sticking, just get it straight in the freezer if storing).
Freezing: Freeze nests in a single layer to prevent sticking, then throw them all in a sealed container or bag once solid. It cooks beautifully straight from frozen - don't defrost.
The Pasta Sauce 🍅
In my opinion, any and all pasta sauce pairs beautifully with fresh pasta! But, to refine it a little...
Spaghetti & Linguine: Use the spaghetti cutter that comes with in your Pasta Set for the Thermomix to cut thin strands of spaghetti. These pair best with tomato-based sauces, olive oil and garlic and seafood sauces. Looking for a spaghetti bolognaise recipe in the Thermomix that is rich and authentic? Click here to find out more about ours (it's a real winner!). Or for a deliciously comforting, simple meal, try our Spaghetti with Crunchy Garlic Breadcrumbs (free recipe, Click Here).
Fettuccine: Thick, bands of fettuccine are easily cut with the Fettuccine Cutter in your Pasta Set. This pasta pairs best with creamy sauces, mushroom ragu and slow-cooked meat sauces. For the most decadent beef ragu ever (big call, I'm making it!), cook my Rich Beef Brisket Ragu (Click Here for the free recipe) and serve with fresh fettuccine. No restaurant will ever beat it!
Ravioli: Once you've rolled your sheets of pasta, instead of running them through the cutter you'll leave them whole to turn into ravioli. Fill with spinach and ricotta, pumpkin or mushrooms and pair with a sage brown butter, passata, light cream or broth-based sauce. For the best homemade passata in the Thermomix, this is the recipe. For a super-easy creamy pasta the kids will love, this is the recipe (from my cookbook Quick Dinners in the Thermomix).
Lasagne Sheets: Again, no cutting required simply leave your sheets of pasta whole. Layer between a rich bechamel and ragu or lighter roasted veg and ricotta layers. And for those making the Egg-Free Fresh Pasta, complete your plant-based meal by making our delicious Creamy White Mushroom Lasagne in the Thermomix (Click here for the free recipe) or Vegan Meaty Pub Lasagne - both recipes in our latest cookbook Thermo Plant-Based: Thermomix Recipes for Everyone.
Our Recipe to Impress 🍝
Looking for a deceptively easy meal to impress? Maybe it's family dinner, maybe it's a dinner party with friends, maybe it's date night. Well, in just 45 minutes we've got you covered! This isn't a Jamie-Oliver-going-like-crazy 45 minutes, this is a very doable 45 minutes 😂. Start by making the pasta dough, and while that's resting whip up the sauce for our Chilli Olive Spaghetti in the Thermomix - this recipe is SO easy but the flavours really come together magically. Then, roll out your fresh pasta - any version of the above recipes is fine. Toss together pasta and sauce, garnish with some fresh rocket and happy days. Watch Ellen take the timer challenge to show you exactly how it's done!
If I was looking to step it up a final notch, I'd serve a side salad of rocket, sliced pear, feta cheese and balsamic reduction (you can make your own with my Thermomix recipe!). And I'd also whip up a focaccia (you know it's my favourite!). If I got started the day before I'd make a Sourdough Focaccia, but if not I'd make a simple dried yeast Focaccia in the Thermomix. I'd cook both in our Deep Sheet Pan (not just great for cakes!).
Warning - you will need our Pasta Attachment for the Thermomix to get this done in the 45 minutes! Manual cranking or rolling will still get you good results, but with a much greater time investment (and some muscle required!).
There’s something so grounding about making pasta from scratch - I see it a bit like a meditation. It slows you down, connects you to tradition, and brings you closer to the food you’re feeding your people. And the best part? With a little practice and the right tips, it’s not hard – it’s joyful. You’ve got this 💪
