If you’ve ever found yourself wandering down the pasta aisle overwhelmed, lost among dozens of varieties of pasta noodles rivaling the choice paralysis of a paint color swath, then this might be the time you venture into the heartwarming and rewarding world of homemade pasta.

Learning to make pasta at home might seem daunting at first, but it is a skill that once acquired, adds an authentic touch to your Italian cuisine repertoire, and trust me, your taste buds will thank you for it. So, without further ado, let’s walk you through how to make homemade pasta from scratch.

**What You’ll Need**

– 2 cups all-purpose or ’00’ flour – 2 large eggs – Pinch of salt – Water, as required

**Step 1: Make the Dough**

Begin by making a mound of flour on a clean, dry surface. Make a well in the center, creating somewhat of a flour volcano. Crack the eggs into this well and add a pinch of salt. Use a fork to gently beat the eggs, combining them with the salt and gradually introducing the flour. Continue stirring and incorporating the flour until a shaggy dough begins to form.

**Step 2: Kneading the Dough**

Once you’ve got your initial dough, it’s time to knead. Kneading involves pushing, folding, and turning the dough, developing the glutens within the flour and thus giving the pasta its marvelous texture. Dust your workspace with flour, and begin working your dough. It should be kneaded until it’s smooth, elastic, and bounces back slightly when poked – around 10-15 minutes.

**Step 3: Let it Rest**

When your pasta dough is smooth and beautiful, wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This rest period allows the glutens that were worked up during kneading to relax and helps in achieving a great textured pasta.

**Step 4: Roll Out the Dough**

After resting, divide your dough into four equal parts. Keep the pieces you’re not working with covered to prevent them from drying out. Flour your surface and rolling pin lightly and roll the dough as thin as you like, aiming for at least 1mm thickness. This is also where a pasta roller can come in handy, but the old-fashioned rolling pin does the job just fine, with a little sweat!

**Step 5: Cutting and Shaping the Pasta**

Depending on what type of pasta you’re making – thick pappardelle, thin strips for fettuccine, squares for tortellini, or more – this step will vary. With a pizza cutter or sharp knife, slice your dough into your chosen form. Make sure your pasta pieces are laid down on a clean, flour-dusted tea towel, separated to keep them from sticking together.

**Step 6: Cooking the Pasta**

Fresh pasta has a drastically shorter cooking time compared to dried, store-bought pasta; it takes about 2-3 minutes when dropped into a pot of boiling, salted water. You’ll know it’s ready when it floats to the top!

And there you have it, an easy guide to mastering the art of homemade pasta. Remember, practice makes perfect, so don’t feel discouraged if your first batch isn’t perfect.

It’s all part of the journey towards unparalleled pasta mastery. Soon, being overwhelmed in the pasta aisle will be a thing of the past. The only thing you’ll be overwhelmed by is a sense of pride and accomplishment, and of course, how incredibly tasty your pasta is! So, put on that apron, gather your ingredients and let the pasta making begin!