When you start making fresh egg pasta at home, one of the first questions is whether you should roll pasta dough by hand with a rolling pin or use a pasta machine, also known in Italy as Nonna Papera.

Some pasta purists insist that fresh pasta should only be rolled out with a rolling pin. And, in some ways, I agree with them. There is something incredibly beautiful about the process.

The wooden board, the flour on your hands, the slow movement of the dough stretching wider and thinner under the rolling pin. Every gesture has its own rhythm: up and down, roll and unroll, turn the dough, stretch it again.

It is not just a technique.

It is a connection to the past.

Using a rolling pin brings you closer to the roots of our nonnas, to a time when pasta was made by hand, slowly, patiently, without rushing. A time when every movement had a meaning, and when time, effort, and care were part of the recipe.

And maybe that is exactly what people mean when they say that the secret ingredient is always love.

There is also another beautiful detail: when you roll pasta by hand, the pasta sheet slowly dries as you work it. This can create a slightly more porous surface, the kind of surface that holds sauce beautifully and gives fresh pasta that rustic, handmade feeling.

And let’s be honest: pasta is never just pasta without the sauce.

So yes, rolling pasta with a rolling pin is special.

But then there is modern life.

Today, many of us are always running. Work, family, errands, children, emails, messages, responsibilities, and simply long days that leave us tired. Not everyone has the time, space, or energy to roll out fresh egg pasta exactly like our nonnas used to.

And this is where Nonna Papera, the pasta machine, saves the day.

In my opinion, using a pasta machine does not mean betraying tradition. It means adapting it.

Just imagine: I cook almost everything from scratch, pasta, butter, jam, bread, pizza, and so much more. But days can be busy, and using a pasta machine helps me continue bringing homemade food to the table while saving time for the rest of the day.

Rolling Pin vs Pasta Machine: Pros and Cons for Fresh Egg Pasta

The rolling pin gives you a very direct relationship with the dough.

You feel every change under your hands: when the dough is still too firm, when it starts relaxing, when it becomes smooth, elastic, and ready to stretch.

But the pasta machine has its own magic too.

A manual pasta machine helps you roll the dough evenly, especially when you are still learning how to make fresh pasta at home. It saves time, saves effort, and makes homemade egg pasta possible even in the middle of a busy week.

Because sometimes, without the pasta machine, the alternative would not be “rolling pasta like nonna.”

The alternative would be buying pre-made pasta from the store.

And between homemade pasta made with a pasta machine and store-bought pasta?

For us, there is no competition.

When you use a pasta machine, you are still making homemade pasta.

You still made the dough. You still kneaded it. You still let it rest. You still rolled it, shaped it, cooked it, and brought something made with your own hands to the table.

The machine simply helped you along the way.

This is why, for us, it is not about choosing one side forever.

It is not rolling pin against pasta machine.

It is not tradition against modern life.

It is about balance.

Sometime we love the slow, traditional feeling of the rolling pin other practical magic of Nonna Papera. Easy.

Want to Keep Reading?

We’ll continue this conversation inside our Pasta Fam.

There, you’ll find more tips to help you choose the best method for your kitchen, your time, and your pasta life.

Because homemade pasta should not feel impossible.

It should feel possible, joyful, and part of your real life.

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So whether you are Team Rolling Pin or Team Nonna Papera, remember this:

The important thing is to make homemade pasta.

And, of course…

Eat it.

With love