How to make fresh pasta

Fancy making your own pasta? No machine required. You can use plain flour to make the pasta, but 00 flour gives it a little more bite. Serve with your favourite sauce and enjoy!

Prep time: Takes 1 hour 30 mins plus resting minutes

Cook time: 90 minutes

Servings: 4 people

Preparation

1. Mixing eggs and flour

 Tip the flour onto a clean work surface and make a well in the centre; add the eggs, yolks and oil. Use a fork to break the eggs a little, then gently pull the flour into the centre, bit by bit, until all the egg is incorporated.

Combining the eggs and flour gradually ensures an even-textured dough. Using a mix of eggs, egg yolks and olive oil helps give a soft and pliable dough.

Gather the dough together and press into a rough ball (it should still feel fairly dry).

 

2. Kneading the dough

Kneading is essential to develop the gluten and give the pasta its texture and structure. Fold over the top of the dough, then use the heel of your hand to press it away. The dough should be smooth and pliable when you have finished.

Knead the dough for 10 mins. It will be very stiff at this point and hard to work to start with, but it’ll become more pliable as you knead it. The dough is ready when it’s smooth and elastic, not wet or sticky.

3. Dividing the dough

Shape the dough into a cylinder about 5-6cm thick. Wrap tightly in clingfilm and rest for 1-3 hrs at room temperature.

Unwrap the dough, divide into 6 equal pieces, then rewrap 5 and set aside.

It’s important to work with the pasta in small batches so that it doesn’t dry out. Flatten each piece into a rough rectangle to help with shaping before rolling, and be careful not to add too much flour.

4. Rolling out the pasta

Lightly flour the unwrapped piece and roll out into a 20 x 40cm rectangle about 1mm thick, lifting it occasionally to make sure it isn’t sticking. When ready, it should look a little translucent. Ensure all the pasta is rolled to the same thickness, so it all cooks at the same time and isn’t too chewy. Lifting and turning the pasta sheet regularly will ensure it doesn’t stick to the table and has an even thickness.

Lightly dust a baking sheet with semolina and carefully transfer the pasta sheet to it. Cover loosely with clingfilm, then repeat with the remaining dough, dusting about 1 tsp semolina between each sheet to make sure they don’t stick together.

5. Slicing the sheets

To cut the pasta, lay 3 sheets on the work surface and loosely fold the dough lengthways into thirds.

Using a sharp knife, cut the dough into 1.5cm-thick strips. Gently unroll the strips and loosen with your fingers. Dust with semolina and transfer to a lightly semolina-dusted tray. Cover loosely with clingfilm to stop it drying out; repeat with the remaining pasta.

6. Cooking the pasta

To cook, bring a very large pan of water to the boil and add the salt. It’s important to salt the water, as this helps firm up the pasta. Cook it in batches if you don’t have a large enough pan, as adding too much at once stops it cooking evenly. Cook for 4 mins, working in batches if needed. Drain. Serve with your favourite sauce.

Enjoy! 

Ingredients

350g 00 flour
3 medium eggs, plus 3 egg yolks
2 tbsp olive oil
semolina, for dusting
1 tbsp salt

Shop ingredients

Ingredients

350g 00 flour
3 medium eggs, plus 3 egg yolks
2 tbsp olive oil
semolina, for dusting
1 tbsp salt

Shop ingredients Shop ingredients

Preparation

1. Mixing eggs and flour

 Tip the flour onto a clean work surface and make a well in the centre; add the eggs, yolks and oil. Use a fork to break the eggs a little, then gently pull the flour into the centre, bit by bit, until all the egg is incorporated.

Combining the eggs and flour gradually ensures an even-textured dough. Using a mix of eggs, egg yolks and olive oil helps give a soft and pliable dough.

Gather the dough together and press into a rough ball (it should still feel fairly dry).

 

2. Kneading the dough

Kneading is essential to develop the gluten and give the pasta its texture and structure. Fold over the top of the dough, then use the heel of your hand to press it away. The dough should be smooth and pliable when you have finished.

Knead the dough for 10 mins. It will be very stiff at this point and hard to work to start with, but it’ll become more pliable as you knead it. The dough is ready when it’s smooth and elastic, not wet or sticky.

3. Dividing the dough

Shape the dough into a cylinder about 5-6cm thick. Wrap tightly in clingfilm and rest for 1-3 hrs at room temperature.

Unwrap the dough, divide into 6 equal pieces, then rewrap 5 and set aside.

It’s important to work with the pasta in small batches so that it doesn’t dry out. Flatten each piece into a rough rectangle to help with shaping before rolling, and be careful not to add too much flour.

4. Rolling out the pasta

Lightly flour the unwrapped piece and roll out into a 20 x 40cm rectangle about 1mm thick, lifting it occasionally to make sure it isn’t sticking. When ready, it should look a little translucent. Ensure all the pasta is rolled to the same thickness, so it all cooks at the same time and isn’t too chewy. Lifting and turning the pasta sheet regularly will ensure it doesn’t stick to the table and has an even thickness.

Lightly dust a baking sheet with semolina and carefully transfer the pasta sheet to it. Cover loosely with clingfilm, then repeat with the remaining dough, dusting about 1 tsp semolina between each sheet to make sure they don’t stick together.

5. Slicing the sheets

To cut the pasta, lay 3 sheets on the work surface and loosely fold the dough lengthways into thirds.

Using a sharp knife, cut the dough into 1.5cm-thick strips. Gently unroll the strips and loosen with your fingers. Dust with semolina and transfer to a lightly semolina-dusted tray. Cover loosely with clingfilm to stop it drying out; repeat with the remaining pasta.

6. Cooking the pasta

To cook, bring a very large pan of water to the boil and add the salt. It’s important to salt the water, as this helps firm up the pasta. Cook it in batches if you don’t have a large enough pan, as adding too much at once stops it cooking evenly. Cook for 4 mins, working in batches if needed. Drain. Serve with your favourite sauce.

Enjoy!