Can I make pasta without a machine-roller?

Quick and simple, I have a hankering to make some fresh ravioli over the weekend, but I don’t own a pasta-machine.

Can I still make the pasta by hand? Tips?

Of course. They made it for decades before the machines were around. Are you good at rolling things really thin?

I guess I’m about to find out. :smiley:

Lay some thin strips of wood/long skewers/thick card/rulers down either side of the dough to give your rolling pin a fixed depth and make the pasta sheets uniform. You can even getcommercial guides. (but not by the weekend)

Don’t try and roll all the dough out at once. Roll smaller pieces.

Use a pizza cutter if you don’t have a proper ravioli cutter

Good luck. Now I want raviolis. I don’t like you anymore;)

It’ll be a first attempt. I shall report my results here, and depending upon how bad they turn out, you might like me again. :smiley:

Only if you make me some. Let me know how they turn out.

You’ll either end up with really thick pasta, or you’ll do a lot more work than you expect in rolling it thin enough. Making thin pasta is tough.

But it can be done, if you’re determined.

Yes, it can be done. I do it semi regularly. No tips other than let the dough rest about a half hour (or even more) before rolling it out. I don’t think it’s hard at all, but it takes some patience.

Oh, and the general recipe is one large egg for every 100g of flour. You basically form a mound with your dough, make a place for the eggs in the center, and then incorporate in steadily with a fork. Or you can just mix it all in a bowl and knead it out. Or use a food processor, should take about one to two minutes to incorporate all together. Kneading by hand usually takes me about ten minutes. Oh, and when I said let it rest above, put the dough ball in cling film or use a container with a lid so it doesn’t dry.

Do not attempt Uova da Raviolo (ravioli with ricotta, Parmesan, and a runny egg yolk inside) on your first attempt. I watched a chef-friend make this and it was difficult to watch. :slight_smile:

I had never heard of this before, and just looked up a few videos on Youtube. Holy christ, I need that in my life, like right now!

You can also cheat and use wonton wrappers.

The first time I had it, it was one course in a beer-food pairing, one single ravioli. I didn’t know what Uova da Raviolo translated to and didn’t give it a second thought. I cut into the ravioli on my plate with the edge of my fork and nearly squealed with delight when yolk squirted out.:slight_smile:

“Kitchen Magic”

If you want to experiment with different shapes there are some easy ones here. While it was still more work that I was hoping, just making little balls and use your thumb to squish it out isn’t too bad.

If you have a food processor, making the dough is simple.

I have a pasta roller machine, and frankly, I find it to be a bit of a pain in the ass. Sort of like getting a power saw out to break a piece of kindling in half.

Now, to make a lot, you want the machine. But fresh spaghetti is easy to roll out, and then you roll it up cut with a sharp knife and then unroll the individual spaghetti strands. Makes for thick spaghetti, but it’s nice and fresh.

While we’re at it, might as well share my favorite food porn du jour again, pasta grannies. That one is a (type of) ravioli episode, where everything is kneaded and rolled out by hand.

Can you make it like the Asians make noodles? Make a rope and stretch it, double it over, stretch, double… It seems to go quickly.


I don’t know if I’ve been whooshed, but that’s a difficult technique to learn & master. Here’s a professional chef trying it for the first time. “It’s a disaster! No good!”

Years ago we watched Brit chef Jamie Oliver whip up some pasta on his show. How hard could it be?? Well, it was hard! A young guy with strong muscles vs. a weaker woman (that would be me)…it took me forever to make some really thick pasta .