Cook Night: Fresh Pasta from Scratch
Roll, cut and twirl your own fettuccine tonight.
Shop this look · Tagliatelle Night
Roll, cut and dry ribbons of fresh pasta.
Already own something? Tap it — your list updates. Pieces marked ↻ have alternatives; tap them on the board to switch.
The real details
All photos, sizing and descriptions come from each item's real listing. Check size and colour on the retailer's page before buying.
Flour on the board, a well of eggs, and a crank that turns dough into silky ribbons. Fresh pasta takes about an hour start to finish, and the sauce is three ingredients. Put on music, hand someone the drying rack, and eat what you made together.
Recipe
Ingredients
- San Marzano tomatoes (28 oz can)
- Extra-virgin olive oil
- Parmesan
- Kosher salt
- Tipo 00 or all-purpose flour (2 cups)
- Eggs (3 large)
- Fresh basil
- Garlic
tips
Make it easier
menu
The menu
Make It Happen
Your plan
Adjust to your life. Tick anything you already own — your plan, list and timeline update instantly.
What you'll need
0% readyTools
Pantry
Baking
Dairy & eggs
Produce
Timeline
Start
Make the dough
Mound flour on the board, crack eggs into a well and mix with a fork, then knead 8–10 minutes until smooth.
15m after
Rest
Wrap and rest 30 minutes. Start the sauce: garlic in olive oil, crushed San Marzanos, salt, simmer 20 minutes.
45m after
Roll and cut
Roll through the pasta maker from widest to setting 6, then cut fettuccine. Hang on the rack.
1h 5m after
Cook and toss
Boil in well-salted water 2–3 minutes, toss with sauce, finish with Parmesan and basil.
Shopping list
Works at any store — no retailer needed. Only what you still need, scaled for 2.
Tools
- 1 Manual pasta maker
- 1 Pasta drying rack
- 1 Bench scraper
- 1 Large board for kneading
- 1 Apron
- 1 Ravioli mold (for a second round)
Pantry
- 1 San Marzano tomatoes (28 oz can)
- 1 Extra-virgin olive oil
- 1 Parmesan
- 1 Kosher salt
Baking
- 2 Tipo 00 or all-purpose flour (2 cups)
Dairy & eggs
- 2 Eggs (3 large)
Produce
- 1 Fresh basil
- 1 Garlic