Fresh Homemade Pasta

Updated: Jan 7


  • 220g flour (t45) (00)

  • 50g fine semolina (optional you can just replace it with 50g of flour)

  • 2 eggs

  • 1 egg yolk


Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.

Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until everything is combined.

Knead the pieces of dough together keep persevering and do not worry it will all come together till you have one big, smooth lump of dough!

This can be done in a RoboCup/food processor if you’ve got one by putting everything in, whiz it up until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

(However, I much prefer the old fashioned way it somehow tastes better)

Knead well for at least 7mins. This stage is super important as this is where you stretch the gluten and make the pasta smooth, stretchy so it will not break, and when cooked it will have a much better texture springy and al dente.

This part is quite hard work but it's not complicated just push the dough with your hands onto a work surface squashing it, reshaping it, pulling it, stretching it, squashing it again, and repeat.

You’ll know when to stop when your pasta starts to feel smooth and silky instead of rough and floury

Now wrap the ball of pasta in cling film and put it in the fridge to rest for at least half an hour before you use but you can leave it up to 12 hours if you like.

Make sure the cling film covers it well or it will dry out and go crusty round the edges (then you will have lumpy pasta and it will be painful to roll out, not good).

How to roll your pasta:

First of all, if you haven't got a pasta machine no worries you can do it by hand, but I defiantly recommend getting one.

It's a really great way to impress guests, they will not believe it when you get your pasta machine out and start rolling your own pasta, they will think you're a cooking god. haha.

There are many makes out there, my favorite is Marcato Atlas 150 Pasta Maker / Classic

Make sure to get the one with the linguine and tagliatelle attachment already with it as these are super important, if not then you can always get them separately.

Without pasta machine:

When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!

With pasta machine:

Firstly make sure it's clamped firmly to a clean work surface before you start, a table is usually the best thing as you will need to get the clamp underneath it (use the longest available work surface you have). Clear all cluttered out of the way and sterilize. It won't take a minute and starting with a clear space to work in will make things much easier.

Dust your work surface with some ‘00’ flour, take a lump of pasta dough the size of a medium orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.

Click the machine down a setting and roll the pasta dough through again. Fold the