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Making your own pasta dough can be intimidating—but it’s extremely satisfying. Chef Gordon Ramsay says, “If it’s a ravioli or a tortellini, lasagna, cannelloni, tagliatelle, spaghetti—whatever you want, that dough is the base. That is it. That’s your passport to great Italian dishes.” 

Follow Gordon’s cooking tips for making fresh pasta dough, and you’ll leave the boxed stuff behind forever. You’ll need a rolling pin, a manual pasta maker, a lot of flour, and a lot of patience. 

If you love making pasta, a pasta machine will become one of your essential kitchen tools. They are inexpensive and easy to use. Gordon uses one with a hand crank. All machines have different thickness settings. The thickness of your pasta sheet will depend on the type of pasta you’re ultimately making.

Gordon Ramsay’s Homemade Pasta Dough Recipe 

Making pasta dough can be an intimidating process. Here are Chef Gordon Ramsay's tips for making pasta:

- __Pick the right work space__: Where you make your pasta matters. "Making pasta is important on a cold surface," he says. Marble is a good option.
- __Understand the right consistency__: Too much flour and not enough flour can both negatively affect your results. To better understand what you're trying to achieve, Chef Ramsay suggests feeling your pulse. "When you take your pulse it's the same kind of texture that you're looking for on that pasta," he says. "Too much flour, it's gonna be dry. Too little flour, and the pasta's gonna be wet. Therefore, when we start running it through the machine it'll actually stick, but every thirty seconds needs a light sprinkling." Remember you can always add flour, but you can’t take it away.
- __Keep extra flour on hand__: Flour is essential for the entire pasta-making process. "To you, [a touch of pasta on your fingers] looks a mess," he says. "To me, that's a portion. I want to make sure [to] season the hands with the flour and rub. You'll see your hands get really nice and clean." You can also lightly flour your machine before you feed the dough through every time to prevent it from sticking. Make sure to lighlty cover your hands (both backs and palms)—as well as your surface—in flour.
- __Avoid washing the pasta machine__: As Chef Ramsay says, "Never wash this machine, by the way. If you wash this machine, you're in trouble because it's bad for the pasta inside." 

Making your own pasta dough can be intimidating—but it’s extremely satisfying. Chef Gordon Ramsay says, “If it’s a ravioli or a tortellini, lasagna, cannelloni, tagliatelle, spaghetti—whatever you want, that dough is the base. That is it. That’s your passport to great Italian dishes.” 

Follow Gordon’s cooking tips for making fresh pasta dough, and you’ll leave the boxed stuff behind forever. You’ll need a rolling pin, a manual pasta maker, a lot of flour, and a lot of patience. 

If you love making pasta, a pasta machine will become one of your essential kitchen tools. They are inexpensive and easy to use. Gordon uses one with a hand crank. All machines have different thickness settings. The thickness of your pasta sheet will depend on the type of pasta you’re ultimately making.

Making pasta dough can be an intimidating process. Here are Chef Gordon Ramsay&#39;s tips for making pasta:<ul class="mc-m-4 list-styled"><li class="">Pick the right work space: Where you make your pasta matters. &quot;Making pasta is important on a cold surface,&quot; he says. Marble is a good option. </li><li class="">Understand the right consistency: Too much flour and not enough flour can both negatively affect your results. To better understand what you&#39;re trying to achieve, Chef Ramsay suggests feeling your pulse. &quot;When you take your pulse it&#39;s the same kind of texture that you&#39;re looking for on that pasta,&quot; he says. &quot;Too much flour, it&#39;s gonna be dry. Too little flour, and the pasta&#39;s gonna be wet. Therefore, when we start running it through the machine it&#39;ll actually stick, but every thirty seconds needs a light sprinkling.&quot; Remember you can always add flour, but you can’t take it away. </li><li class="">Keep extra flour on hand: Flour is essential for the entire pasta-making process. &quot;To you, [a touch of pasta on your fingers] looks a mess,&quot; he says. &quot;To me, that&#39;s a portion. I want to make sure [to] season the hands with the flour and rub. You&#39;ll see your hands get really nice and clean.&quot; You can also lightly flour your machine before you feed the dough through every time to prevent it from sticking. Make sure to lighlty cover your hands (both backs and palms)—as well as your surface—in flour. </li><li class="">Avoid washing the pasta machine: As Chef Ramsay says, &quot;Never wash this machine, by the way. If you wash this machine, you&#39;re in trouble because it&#39;s bad for the pasta inside.&quot; </li></ul>

Chef Gordon Ramsay’s Tips for Making the Perfect Pasta

Gordon Ramsay’s Homemade Pasta Dough Recipe

Making your own pasta dough can be intimidating—but it’s extremely satisfying. Chef Gordon Ramsay says, “If it’s a ravioli or a tortellini, lasagna, cannelloni, tagliatelle, spaghetti—whatever you want, that dough is the base. That is it. That’s your passport to great Italian dishes.” Follow Gordon’s cooking tips for making fresh pasta dough, and you’ll leave the boxed stuff behind forever. You’ll need a rolling pin, a manual pasta maker, a lot of flour, and a lot of patience. If you love making pasta, a pasta machine will become one of your essential kitchen tools. They are inexpensive and easy to use. Gordon uses one with a hand crank. All machines have different thickness settings. The thickness of your pasta sheet will depend on the type of pasta you’re ultimately making.

Making your own pasta dough can be intimidating—but it’s extremely satisfying. Chef Gordon Ramsay says, “If it’s a ravioli or a tortellini, lasagna, cannelloni, tagliatelle, spaghetti—whatever you want, that dough is the base. That is it. That’s your passport to great Italian dishes.” 
Follow Gordon’s cooking tips for making fresh pasta dough, and you’ll leave the boxed stuff behind forever. You’ll need a rolling pin, a manual pasta maker, a lot of flour, and a lot of patience. 
If you love making pasta, a pasta machine will become one of your essential kitchen tools. They are inexpensive and easy to use. Gordon uses one with a hand crank. All machines have different thickness settings. The thickness of your pasta sheet will depend on the type of pasta you’re ultimately making.
