Fresh pasta

    1 hour 15 min

    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.

    14 people made this

    Serves: 8 

    • 450 g (1 lb) strong plain flour
    • pinch of salt
    • 4 eggs, beaten
    • 1 tbsp extra virgin olive oil

    Prep:1hr15min  ›  Ready in:1hr15min 

    1. Sift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil.
    2. Using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.
    3. Knead the dough for about 10 minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky.
    4. Wrap the dough tightly in a polythene bag or with cling film and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the fridge.
    5. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or thin tagliatelle noodles.
    6. The pasta may be cooked immediately or allowed to dry for up to 30 minutes before cooking. It is a good idea to leave pasta to dry on clean tea-towels if it is slightly sticky. Hang strands over a pasta drying rack, or lightly flour them and coil into nests.

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    Reviews in English (5)


    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