You are sure to be impressed by the superior flavour and texture of home-made pasta. Making the dough allows you to vary the ingredients and flavourings used to produce a pasta that suits your specific requirements. And with a freshly made sauce, you can turn your pasta into a delicious meal to suit any occasion. This recipe makes about 1 1/2 pounds.
Took shortcuts. Made the dough in a food processor, saved some time but later on I will be brave and do it on the worktop! - 10 Feb 2010
First time for fresh pasta, combined with the carbonara sauce from this site. It was hard work kneading and rolling the dough and it came out a little to thick. Taste wise, it was a success - my partner does not eat pasta and issued me the challenge and she cleaned her plate! The one thing that niggled me is the dish went cold quickly, not sure if that was normal, any suggestions welcome. - 10 Feb 2010
Used different ingredients. I used 300g semolina powder (not the pudding mix) and 3 eggs but I'll certainly try using this recipe in future too! - 07 Mar 2010