Homemade Fresh Pasta with Authentic Italian Marinara Sauce Recipe

The ultimate guide to creating restaurant-quality pasta from scratch in your own kitchen

Ingredients

For the Fresh Pasta Dough:

• 3 cups (360g) 00 flour (or all-purpose flour as substitute)
• 4 large eggs (room temperature, preferably organic)
• 2 egg yolks (for extra richness)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• 2-3 tablespoons warm water (only if needed)
• Semolina flour for dusting

For the Authentic Marinara Sauce:

• 2 lbs fresh San Marzano tomatoes (or high-quality canned, crushed)
• 6 cloves fresh garlic, minced fine
• 1 large yellow onion, finely diced
• 1/3 cup extra virgin olive oil (first cold-pressed)
• 1/4 cup dry red wine (Chianti or similar)
• 3 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons butter (for finishing)

For Serving:

• 1 cup freshly grated Parmigiano-Reggiano cheese
• Fresh basil leaves for garnish
• Extra virgin olive oil for drizzling
• Freshly cracked black pepper

Equipment Needed:

• Large mixing bowl
• Clean work surface or pastry board
• Pasta machine (or rolling pin)
• Sharp knife or pasta cutter
• Large heavy-bottomed saucepan
• Large pot for boiling pasta
• Wooden spoon
• Fine-mesh strainer
• Serving bowls

Step-by-Step Instructions

Making the Fresh Pasta (45 minutes):

Step 1: Create the Flour Well

• Place 3 cups of flour on a clean work surface
• Create a deep well in the center, like a volcano crater
• The walls should be thick enough to contain the eggs

Step 2: Add Wet Ingredients

• Crack 4 eggs and 2 egg yolks into the flour well
• Add olive oil and salt directly to the eggs
• Using a fork, gently beat the eggs while gradually incorporating flour from the inner walls

Step 3: Form the Dough

• Continue mixing until a shaggy dough forms
• If dough seems too dry, add water 1 tablespoon at a time
• If too wet, sprinkle with additional flour

Step 4: Knead the Dough

• Knead vigorously for 8-10 minutes until smooth and elastic
• The dough should be silky and spring back when poked
• Wrap in plastic wrap and rest for 30 minutes at room temperature

Step 5: Roll and Cut

• Divide dough into 6 portions
• Keep unused portions covered
• Roll each portion through pasta machine, starting at widest setting
• Gradually decrease thickness until you reach desired thinness (usually setting 6-7)
• Cut into fettuccine, tagliatelle, or desired shape
• Dust with semolina to prevent sticking

Making the Marinara Sauce (30 minutes):

Step 6: Prepare Tomatoes

• If using fresh tomatoes, blanch in boiling water for 2 minutes
• Transfer to ice bath, peel, and crush by hand
• Remove seeds if desired for smoother sauce

Step 7: Build the Sauce Base

• Heat olive oil in large saucepan over medium heat
• Add diced onion, cook until translucent (5-6 minutes)
• Add minced garlic, cook for 1 minute until fragrant
• Don’t let garlic brown or it will become bitter

Step 8: Add Tomatoes and Seasonings

• Add tomato paste, cook for 2 minutes stirring constantly
• Pour in red wine, let it reduce by half
• Add crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes
• Bring to gentle simmer

Step 9: Simmer and Finish

• Reduce heat to low, simmer uncovered for 20-25 minutes
• Stir occasionally, sauce should thicken and reduce
• Taste and adjust seasoning
• Stir in butter and fresh basil during last 2 minutes

Cooking and Assembly (10 minutes):

Step 10: Cook the Pasta

• Bring large pot of water to rolling boil
• Add 2 tablespoons salt (water should taste like seawater)
• Add fresh pasta, cook for 2-3 minutes until al dente
• Fresh pasta cooks much faster than dried!

Step 11: Marry Pasta and Sauce

• Reserve 1 cup pasta cooking water before draining
• Add hot pasta directly to marinara sauce
• Toss with tongs, adding pasta water as needed for silky consistency
• The starch helps bind sauce to pasta

Step 12: Plate and Serve

• Divide among warmed bowls
• Top with freshly grated Parmigiano-Reggiano
• Garnish with torn basil leaves
• Drizzle with best quality olive oil
• Serve immediately with extra cheese on the side

Pro Tips for Success:

Pasta Making Tips:

• Flour matters: 00 flour gives the silkiest texture, but all-purpose works
• Egg quality: Use the freshest, highest quality eggs you can find
• Kneading is key: Proper kneading develops gluten for perfect texture
• Rest time: Don’t skip the 30-minute rest – it makes rolling much easier
• Thickness: Pasta should be thin enough to see your hand through it

Sauce Making Tips:

• Use quality tomatoes: San Marzano tomatoes are worth the investment
• Don’t rush: Low and slow cooking develops complex flavors
• Balance acidity: A pinch of sugar can balance overly acidic tomatoes
• Fresh herbs at the end: Add fresh basil at the very end to preserve bright flavor
• Butter finish: The butter adds richness and helps the sauce adhere to pasta

Storage Instructions:

• Fresh pasta: Can be stored in refrigerator for up to 2 days or frozen for up to 3 months
• Marinara sauce: Keeps in refrigerator for up to 1 week, freezes for up to 6 months
• Leftover dish: Best enjoyed immediately, but can be reheated gently with a splash of pasta water

Nutritional Information (per serving):

• Calories: 485
• Protein: 18g
• Carbohydrates: 65g
• Fat: 16g
• Fiber: 4g
• Sodium: 680mg

Recipe Variations:

• Add protein: Grilled chicken, Italian sausage, or meatballs
• Vegetable additions: Mushrooms, bell peppers, or zucchini
• Spice it up: Extra red pepper flakes or fresh chilies
• Cheese variations: Try Pecorino Romano or fresh mozzarella
• Herb changes: Fresh oregano, thyme, or parsley

This recipe creates an authentic Italian dining experience that rivals any restaurant. The combination of silky homemade pasta with rich, flavorful marinara sauce is pure comfort food perfection!