Home made pasta, so silky and soft

If you love pasta, I encourage you to make your own, fresh at home. There’s nothing quite like it. Texture, taste and an endless array of fun colours and patterns that can be created with a little imagination and very little equipment.

But let’s not get ahead of ourselves.

Here I just want to share with you my basic egg pasta dough recipe, with a couple of tips and tricks to get you inspired to experience how satisfying making your own pasta at home is.

One of those is to weigh your eggs. I learned this tip from chef Helen Rennie, whose YouTube channel I’ve been following for a few years. She has some great, practical tips and tricks and very sensibly taught me that not all eggs are created equal. Just saying a large egg doesn’t mean it will give you the same weight every time.

The best thing about this pasta recipe is it can be used for a heaps of different shapes, including filled pastas. The choice is yours.

Give this a go, starting with this basic recipe and technique. It does help if you have a pasta roller. Mine is an attachment for my KitchenAid, but there are plenty on the market. That said, a rolling pin and clean tabletop do the trick nicely too.

I’m sure you’ll love making your own fresh, silky and soft pasta at home.

When you’re comfortable with this recipe, why not try my Pasta verde recipe next. It’s basically this recipe, but with the addition of fresh, steamed spinach to colour it green. And add a boost of goodness too.

Originally published in October 2021, this post has been updated in May 2025.

Fresh pasta

Recipe by Marti CuattCourse: Main courseCuisine: ItalianDifficulty: Moderate

Per

2

servings

Prep time

30

minutes

Resting time

20

minutes

Cooking time

5

minutes

Nothing beats fresh pasta, simply made with eggs, flour and water. I don’t salt my pasta – instead, I salt the cooking water and that’s enough.

You will need

• 200 grams 00 pasta flour

• 2 whole eggs, weighed

• cold water – add to eggs to make a total of 120 ml liquid

• 1/4 cup fine semolina (approximately)

Here’s what to do

• Add flour to a large bowl, a mixer with a dough hook or food processor.
• Lightly whisk the eggs with enough water to make 120 ml liquid.
• Add eggs to flour and bring together with a fork, mix in your mixer or pulse in the food processor.
• When it forms a ball, turn onto a lightly floured bench and knead until it’s smooth and shiny – about five minutes.
• Form into a ball, then flatten slightly to make a disc and wrap in plastic wrap or put into a reusable silicon bag and rest in the fridge for 30 minutes.
• Remove from the fridge and cut into quarters.
• Using a pasta roller or rolling pin, roll into the desired thickness.
• It’s at this point the fun begins. You can now use the rolled dough for cutting by hand or using a pasta cutter on your rolling machine.
• As you cut your dough, place onto fine semolina, which will prevent it from sticking together.
• Bring salted water to the boil.
• Add pasta to the boiling water and cook about 5 minutes, until it’s all floating nicely on top, then serve with your sauce of choice.

Tips and tricks

• The rule of thumb that I swear by is to use 60ml liquid per 100g flour.
  
  This means one egg + enough water to make 60 ml for every 100g flour.
• NOTE: pasta can be used for filled shapes as well as unfilled.
• You can freeze the dough for up to three months. Just remove from the freezer to thaw in advance, then roll as normal.