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Homemade Pasta

Fresh pasta is easier to make than most people think; it also very satisfying to make and you can get the whole family involved! All you need is flour and eggs. However, a small domestic pasta machine is really worth investing in as it will cut out all the hard work of rolling it out into thin sheets. Egg pasta is more common in northern Italy with shapes such as tagliatelle, lasagne sheets and filled pastas like ravioli. In southern Italy, pasta is traditionally made simply with flour and water. If you prefer to make eggless pasta, simply substitute the 2 eggs for 80ml of water. Have a go and see what shapes you come up with - I'm sure you'll have fun!

Make it yourself 

4 x servings


  • 200g pasta flour
  • 2x eggs


  1. Place flour in a large bowl or clean work surface, make a well in the centre and break in the eggs. With a fork or your hands, gradually mix the flour with the eggs until well amalgamated. Knead with your hands until you obtain a soft, smooth dough. Form into a ball, wrap in cling film and leave for about 30 minutes or until ready to use.
  2. Divide the pasta into four portions and put through a pasta machine starting at the highest setting. Continue to roll the pasta through the machine turning down the settings as you go until you get to number one and the dough is almost wafer-thin. If you don't have a pasta machine, use a rolling pin.
  3. Place the pasta sheet onto a lightly floured work surface and cut your shapes.