How to Make Fresh Egg Pasta

Google+ Pinterest LinkedIn Tumblr +

Everyone says it is easy to make pasta, and that’s true but you do need to put aside some quiet time to do it. The reward far outweighs the effort.

Makes approximately 454g pasta or enough for 4 people.


300g ’00’ flour
3 eggs
1 tablespoon extra virgin olive oil
Pinch salt


1. Sift the flour onto a clean board or table. Make a well in the centre. Break the eggs into the well and add the olive oil and salt. Puncture the egg yolks with your fingertips, then draw the flour into eggs, pulling more flour as you go until the pasta comes together and you can form it into a ball. Don’t worry if you don’t use all the flour – you just need enough to make a pliable dough.

2. Wash your hands and clean the work surface. Sprinkle some flour on the board and start kneading the dough, pushing the dough forward each time with the heel of your hand and turning it one quarter each time before repeating the action, until the dough is smooth. You can’t overwork pasta dough – it is not the same as pastry dough. You will need to knead it for about ten minutes by hand (about five minutes if you are using a mixer).

3. Wrap the dough in clingfilm and rest for up to an hour before using.

4. Roll the dough with a thin long-handled rolling pin (a piece of a clean brush handle is ideal), rotating it a quarter turn each time. Roll out to make as thin a sheet as possible and cut by hand, tossing the cut pasta in a light dusting of flour. Leave the pasta to dry for 30 minutes before cooking it.

– Fresh pasta needs between 5-6 minutes to cook.




Comments are closed.