Recipe details
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Homemade Ziti Pasta
45min
4 servings
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This Homemade Ziti Pasta recipe guides you through creating fresh, tender pasta tubes from scratch. The simple dough comes together with just a few basic ingredients, resulting in pasta with superior texture and flavor compared to store-bought versions. While making tubular pasta at home requires some patience, the process is straightforward and rewarding. These fresh ziti noodles cook up quickly and pair beautifully with any sauce, from simple tomato to rich cream. Perfect for an authentic Italian cooking experience that elevates any pasta dish.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
0 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the work surface
Clean a large work surface. Dust lightly with flour.
Make the dough
Mound flour on the work surface. Create a well in the center. Crack eggs into the well. Add salt, water, and oil. Using a fork, gradually incorporate flour from the edges into the liquid.
Knead the dough
Once the mixture becomes too thick to mix with a fork, use your hands. Knead for 8-10 minutes until smooth and elastic. The dough should spring back when pressed.
Rest the dough
Form dough into a ball. Wrap in plastic wrap. Let rest at room temperature for 30 minutes.
Divide the dough
Cut the dough into 4 equal pieces. Work with one piece at a time, keeping others covered.
Roll the dough
Flatten one piece of dough with your palm. Roll through a pasta machine starting at the widest setting. Fold in thirds and repeat 2-3 times on the widest setting. Continue rolling through progressively narrower settings until dough is about 1/8-inch thick. If you don't have a pasta machine, roll with a rolling pin to 1/8-inch thickness.
Cut the pasta sheets
Cut the pasta sheet into rectangles about 3 inches long and 2 inches wide.
Form the ziti tubes
Wrap each rectangle around a thin wooden dowel or metal rod (about 1/4-inch diameter). Gently roll to seal the edge, creating a tube. Carefully slide the pasta off the dowel. Place on a floured surface.
Dry slightly
Let the ziti tubes dry for 15-20 minutes. Turn occasionally to ensure even drying.
Prepare for cooking
Bring a large pot of water to a boil. Add salt generously (not included in ingredients).
Cook the pasta
Add fresh ziti to boiling water. Cook for 2-3 minutes until al dente. Fresh pasta cooks much faster than dried.
Drain and serve
Drain the pasta. Toss with your favorite sauce. Serve immediately.
Storage (if not cooking immediately)
Fresh pasta can be refrigerated for up to 2 days. Dust with flour and store in an airtight container. For longer storage, freeze on a baking sheet, then transfer to a freezer bag.
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