We had one of those slow, cozy Sundays where you just end up in the kitchen without really planning to.
Pasta-making has recently been our thing. We’ve always done it by hand, flour on the counter, kneading the dough, the whole process. We try to make it from scratch as often as we can. I’ve always felt like that’s part of what makes it special. This time, my son decided to switch things up.
He asked me why I’ve never used the Thermomix for pasta dough. I’ve used it for bread plenty of times, but never even thought to try it for pasta. And he was like, “Why not?”
Fair question.
So somehow it turned into a little challenge, his idea from the start: he would knead the dough by hand, and I’d use the Thermomix, and we’d see how they compared.
Hand vs. Machine (It Got Competitive)
Our kitchen turned into a bit of a mess pretty quickly, flour everywhere, sleeves rolled up, the usual. He went all in with the hand-kneading. No hesitation. Just straight into it.
About ten minutes in, you could see it hitting him. His arms were getting tired, the dough wasn’t exactly smooth… but he kept going. And honestly, that was the best part. He was so into it.
The dough? A little lumpy. Not perfect.
But the effort? 100%. And I just reminded him, this is something people get better at over time. It’s not supposed to be perfect right away.
Making dough by hand is like crafting grandma’s delicious homemade dumplings from scratch. You get your hands dirty, feel the texture, and put in all your love. It’s a bit like giving a homemade gift, unique, imperfect, and full of heart. When you make dough by hand, it feels like you’re tapping into something old‑school, like following a family recipe that’s been around forever. It might take a bit longer, but it feels more hands‑on and personal, you know?
Meanwhile… the Thermomix
On my side, the Thermomix was doing its thing.
Everything went in, a few buttons… and in about three minutes, the dough was done. Smooth, soft, no mess, no effort. It almost felt a bit unfair, to be honest. We lined them up side by side—his dough vs. mine, and yeah, visually, you could see the difference right away.
But here’s the interesting part…
Once It Was Cooked?
You couldn’t tell.
At all.
Same pasta. Same end result. No one would know which dough came from where. And that kind of surprised both of us.
So… Which One Is Better?
Honestly? It depends.
Making it by hand is slower, messier, and takes more effort, but there’s something about it. You feel the dough, you’re part of the process, and it turns into more of an experience than just making food. Using the Thermomix is just… easy. It works, it’s fast, and on days where you don’t have the time or energy, it gets the job done without thinking twice. It’s not really about one being better than the other.
It’s more like:
- one is about the process
- one is about the convenience
What I Took From It
The whole thing ended up being less about the dough and more about the moment.
Flour everywhere, a bit of trial and error, laughing at how different the two batches looked, it turned into one of those simple, everyday things that you don’t really think about at the time, but it sticks. I’ll probably still make it by hand when I can. It just feels different.
But on the days where I’m tired or short on time? Yeah… I’m using the Thermomix
Choosing the Right Flour
The choice of flour plays an important role in shaping the way your pasta turns out. Here, we explore two primary types of flour that can elevate your pasta game:
- All-Purpose Flour:
- Widely available and versatile, all-purpose flour is a fantastic option for crafting homemade pasta. With a moderate protein content, it strikes a balance between tenderness and structure in your pasta. Ideal for pasta beginners, all-purpose flour promises a delightful result with its familiar and reliable characteristics.
- Tipo “00” Flour:
- For those seeking an authentic Italian experience, tipo “00” flour is the go-to choice. Milled to a fine texture and boasting high protein content, this Italian flour creates a pasta that is silky and delicate.
- Semolina Flour:
- Semolina flour, known for its chewiness and slightly grainy texture, brings character to your pasta. Its coarser grind ensures durability in shaping various pastas, making it an excellent choice for those seeking a heartier bite.
Homemade Pasta
Equipment
- Stand up mixer
- Pasta attachement or cutter
- Thermomix (If you have)
Ingredients
- 2 cups all-purpose flour, 00 flour, semolina flour (use any of these flours or a blend of all)
- 3 large eggs, free-range or organic (room temperature)
- 1 tsp salt
- 1 tbsp oil
- water (as needed)
Instructions
- On a clean surface or bowl, make a mound with the flour. Create a well in the centre.
- Crack the eggs into the well and add the salt.
- Using a fork, gradually incorporate the flour into the eggs. Be patient; it can be a bit messy at first.
- Once the mixture starts coming together, use your hands to knead the pieces of the dough together.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If it's too sticky, add a bit more flour. If you have a Thermomix just through all the ingredients in and turn on the kneading function .
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
- After resting, roll out the dough with a rolling pin. Cut it into your desired pasta shape – fettuccine, spaghetti, or any shape you like.
- Bring a large pot of salted water to a boil. Cook the pasta for about 2-3 minutes or until al dente. Fresh pasta cooks faster than store-bought.
- Drain the pasta and toss it with your favourite sauce. Enjoy your homemade pasta!