How To Make Homemade Pasta

Homemade Pasta: Simpler Than You Think

Homemade pasta is one of the true staples of Italian cooking, and at La Fontana, we love sharing how we make ours. It takes a little patience, but the process is a lot more approachable than people expect, and the payoff is worth it every time.

The Basics: Flour and Eggs

Good pasta starts with just two ingredients: flour and fresh eggs. We use '00' flour at La Fontana because its fine texture gives the dough that silky, smooth quality you want.

Kneading: Where the Texture Comes From

This is the step people tend to rush, and it shows. Our chefs knead the dough for about 10 minutes, until it turns smooth and elastic. It takes some effort, but that's what gives the pasta its bite.

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Shaping: Turning Dough Into Dinner

Once the dough has rested, we roll it into thin sheets and cut it into whatever shape the dish calls for, whether that's wide pappardelle ribbons or thin strands of spaghetti. Our chefs genuinely enjoy this part, and they're always happy to show guests how it's done.

Stop by La Fontana and try it for yourself. Once you taste pasta made this way, it's hard to go back.