Fresh Homemade Pasta

Easy Gluten-Free Fresh Pasta Dough That Actually Rolls

I grew up thinking pasta dough was supposed to feel like a living thing in your hands: springy, smooth, and just a little stubborn. Then gluten-free flours enter the picture and suddenly the dough acts like a moody toddler. It cracks, it sticks, it tears, it refuses to roll thin. This is the...

Homemade Cheese Ravioli for Beginners

If you’ve ever watched ravioli bobbing in boiling water and thought, please don’t explode , you’re in the right kitchen. Homemade ravioli isn’t hard, but it is picky. The secret isn’t fancy equipment. It’s dough rolled to the right thickness, filling that isn’t too wet, and a seal that’s truly...

5 Natural Ways to Color Fresh Pasta Dough

There is something a little magical about unwrapping a ball of fresh dough and seeing it glow green or blush pink before you even roll it out. In my family, colored pasta was never “fancy restaurant food.” It was Sunday dinner fun. A way to make the table feel festive without buying anything...

Homemade Pappardelle

Pappardelle is the pasta I reach for when the sauce is bold and patient. Think long-simmered beef ragù , mushroom ragù, duck, or a buttery chicken braise with pancetta. Those wide ribbons do two things beautifully: they scoop up sauce like a little blanket, and they give you that satisfying chew...

Manual Pasta Machines vs. Stand Mixer Attachments

If you have ever stood in your kitchen with a soft, silky ball of dough and a tiny flutter of nerves in your stomach, you already know this truth: the tool matters, but the feel matters more. A good pasta roller should make you want to cook, not make you want to put the dough back in the fridge and...

How to Roll and Cut Fresh Pasta Without a Pasta Machine

Some of my favorite pasta nights started with nothing but a ball of dough, a wooden rolling pin, and a kitchen table that definitely got floured beyond recognition. You do not need a pasta machine to make gorgeous, tender noodles. What you need is a little patience and a few reliable sensory cues:...

How to Store, Dry, and Freeze Fresh Homemade Pasta

If you have ever made fresh pasta and then stared at your beautiful noodles thinking, “Okay, but how do I keep you from turning into one giant sticky scarf,” you are in the right place. Storing homemade pasta is less about fancy gadgets and more about timing, a little flour, and good airflow. I...

Authentic Homemade Orecchiette

Orecchiette means “little ears,” and once you shape your first batch, you will understand the name immediately. They are small, cupped disks of semolina dough that catch sauce beautifully. This is one of my favorite pastas to teach because it looks impressive, but it is made with the simplest dough...

00 Flour vs. Semolina for Homemade Pasta

If you have ever stood in the flour aisle holding a bag of 00 flour in one hand and semolina in the other, welcome. This is one of those little Italian kitchen questions that seems simple until you actually start mixing dough and realize flour is not just flour. In my family, the choice was always...

7 Fresh Pasta Dough Mistakes (and Easy Fixes)

Fresh pasta has a funny way of making you feel like you did something wrong when really it just needs a tiny course correction. My grandmother used to say, “The dough tells you what it needs.” And she was right. When you know what to look for, the fixes are usually simple: a sprinkle of flour, a...

Fresh Egg Pasta Dough (2 Ingredients)

There is a particular kind of quiet pride that comes from turning two simple ingredients into silky, golden pasta. In my family, fresh egg dough was Sunday-dinner magic: a floury table, a fork clinking against a bowl of eggs, and hands that somehow knew when the dough had “had enough.” If you have...

About Clara Romano

Ciao, I’m Clara Romano , and I’m so happy you’re here. Linguinara started the way a lot of good pasta starts, with a little flour on the counter, a pot of salted water coming to a steady boil, and someone in the kitchen saying, “Taste it again, it’s not ready yet.” For me, that someone was usually...