Discover the Art of Homemade Pasta 7 & Recipe

At Los Pots Kitchen, we take great pride in creating dishes that highlight the flavours of Argentina, infused with rustic charm and the best local ingredients. This homemade pasta recipe is a perfect example of how simple, fresh components come together to create an unforgettable meal. Whether you're a seasoned cook or completely new to making pasta from scratch, our step-by-step guide will help you master this timeless craft and bring it into your own kitchen.

A Recipe Rooted in History

Argentina's love affair with pasta dates back to the late nineteenth and early twentieth centuries, when waves of Italian immigrants arrived on its shores and brought their culinary traditions with them. Over generations, these recipes wove themselves into the fabric of Argentine cuisine, blending with local ingredients and techniques until pasta became a true staple of the national table. Today, across the country, menus proudly feature an incredible variety of pasta dishes, each carrying echoes of that immigrant heritage while reflecting a distinctly Argentine character. From humble family kitchens to the finest restaurants, pasta night is a cherished tradition that brings people together.

Homemade Pasta Recipe

Serves 4-6

Ingredients:

• 400g 00 flour, plus extra for dusting

• 4 large eggs

• 1/2 tsp salt

• 1 tbsp olive oil

Method:

1. Pile the flour onto a clean work surface (or into a large bowl) and make a well in the centre.

2. Crack the eggs into the well, add the salt and olive oil, and beat gently with a fork.

3. Gradually draw the flour into the eggs, mixing until a shaggy dough forms.

4. Knead the dough by hand for 8-10 minutes, until it's smooth, elastic, and no longer sticky. Add a touch more flour if needed.

5. Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes - this relaxes the gluten and makes rolling much easier.

6. Divide the dough into portions and roll each one out thinly, either by hand with a rolling pin or through a pasta machine, dusting with flour as you go.

7. Cut into your desired shape: wide sheets for lasagne, ribbons for spaghetti, or squares for ravioli.

8. Cook fresh pasta in plenty of salted, boiling water for just 2-3 minutes, until it floats to the surface.

From One Sheet, Endless Possibilities

Here at our estancia, this history comes alive every day in our kitchen. There is something almost meditative about watching our chefs work the dough, kneading it with practiced hands until it reaches just the right texture, elastic yet tender. The rolling of the pasta is where the real artistry shines through. It takes years of practice to develop the feel for how thin to stretch the dough, how much flour to dust beneath it, and how to sense when it's ready to be shaped. Watching our chefs roll it out, layer by layer, is always a delight for guests, many of whom have never seen fresh pasta made entirely by hand.

From that single sheet of dough, an entire world of dishes unfolds. With a bit more thickness and careful layering, it becomes lasagne sheets, ready to be baked with rich sauces and melted cheese. Cut into wide ribbons or delicate squares, it transforms into fresh ravioli, filled with anything from ricotta and spinach to slow-braised meats sourced from our own land. Rolled thin and cut into long strands, it becomes spaghetti, simple yet endlessly versatile, equally at home with a rustic tomato sauce or a silky butter and sage preparation.

Italian Technique, Argentine Soul

What makes our approach special is the marriage of Italian technique with Argentine soul. We use eggs from free-range hens, flour milled with care, and seasonal vegetables and herbs grown nearby, all combined with the sauces and fillings that reflect our region's character, from grass-fed beef to sun-ripened tomatoes. The result is pasta that feels both familiar and entirely its own, a dish that tells the story of two cultures meeting on one plate.

We invite you to try your hand at this rewarding process. Making pasta from scratch is not just about the final dish, it's about slowing down, working with your hands, and connecting with a tradition passed down through generations. Follow our guide, be patient with the dough, and you'll discover just how easily the authentic taste of Argentina can find a home in your own kitchen.

Butternut Squash Sorrentinos with Blue Cheese Sauce

Argentines claim that there’s nothing in Italy quite like a sorrentino, making them an Argentine invention. Unlike their close relative the ravioli, which aims for a balance between dough and filling, sorrentino’s are plump and overstuffed. As with other stuffed pastas, both the sorrentino dough and the filling can be imaginatively flavoured to create an endless number of options. The choice of sauce also plays an important role in the dish. A favourite on the estancia is a butternut squash with a butter, sage and garlic sauce or for the more adventurous a blue cheese sauce.

Sage and Butter Filling - fresh sage, butter, garlic, dried herbs, salt and pepper

Blue Cheese - a strong blue cheese we like roquefort melted with a splash of double cream

Pasta Dough

To make the stuffing, cut the butternut squash in half down the middle and then roast in the oven, with garlic until it is soft and both will peel away from the skin. 

Mash the butternut squash, sprinkling in salt, pepper, finely chopped chives and a handful of chilli flakes.

Begin rolling out the pasta using a pasta machine or rolling pin. If using a pasta machine roll through until about 4mm.

Use this mixture to fill the raviolis, whilst the pasta is cooking make a simple sauce. 

For the sage and butter sauce, simply melt butter in a pan and throw in handfuls of fresh sage, dried herbs, chilli flakes and diced garlic.. 

If you want a blue cheese sauce, simply melt the blue cheese of your choice, with a piece of butter and a splash of cream.