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    Homemade Pasta

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    Homemade Pasta

    • Preparation time: 30 minutes, plus 30 minutes resting
    • Total time: 1 hour 60 minutes

    Serves: 4 as a starter


    • 200g Italian flour or plain white flour
    • 2 medium eggs
    • Semolina for dusting


    1. Put the flour and eggs into a food processor with a plastic dough paddle. Process until the mixture forms tiny soft balls of dough. (You can also mix the dough in a processor with an ordinary blade.) Tip the dough out and knead into a ball. It should feel soft but not wet. If it is too wet, knead in some more flour. Wrap in clingfilm and chill for 30 minutes. This helps the gluten in the flour to relax, making the dough more elastic.
    2. Set up the pasta machine, turning the rollers to their widest setting. Knead the dough for 2 minutes then divide into 4 equal pieces. Roughly knead each portion into a ball. Set 3 aside, covered with a tea towel.
    3. Using a rolling pin, flatten the remaining ball into a thin rectangle, so that it can be fed into the rollers of the pasta machine. Roll it through twice, holding your hand underneath the sheet of pasta as it comes through.
    4. Fold the resulting sheet into three and turn it 90 degrees. Repeat the process 5 or 6 times. Set the rollers one notch narrower and feed the pasta sheet through twice. It is no longer necessary to fold it. Continue reducing the notches, one at a time, rolling the pasta through twice each time, until it's as thin as you require.
    5. If your pasta is too sticky, lightly dust each sheet with semolina as it is rolled through the machine.
    6. Pappardelle, tagliatelle and fettuccine are normally rolled to the last-but-one setting. Once finished, dust in semolina and hang out to dry slightly (on the back of a chair, or suspended from a coat hanger), while you repeat the process with the remaining 3 portions. The pasta should be soft enough to cut. If it's too dry, it will crack; if too wet, it will stick together.
    7. Pappardelle can be cut with a knife or a pasta wheel: slice it into 2.5cm-wide lengths. Tagliatelle can be cut in the same way, but narrower. Fine pasta, such as linguine, can be cut through a roller that attaches to the pasta machine.
    8. Lasagne, ravioli and cannelloni should be rolled to the thinnest setting and then stuffed immediately.

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