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Pasta Dough, Basic Recipe

If you haven’t tried to make your own pasta, then you really should give it a go, all the kneading can be hard work but is easy to get right and is well worth the effort as nothing else comes close to a good homemade pasta, I have never had any packet pasta, fresh or dried that compares to homemade pasta.

Making your own won’t save you money, in fact it is quiet a bit more costly due to all the eggs. It really is worth the effort every now and then.

If you don’t have a machine then you can still make it using a good rolling pin, the longer the better. Try making lasagna sheets to start then progress onto tagliatelle and more, all of which I will post tutorials for as time goes on.

If you have a question or need advice then PM me on my Facebook Page or post a comment below.



Allergens : Contains Gluten, Nut Free

Eggs – 6 Medium

00 Flour – 500g

or if you can’t find 00 flour use

Strong white flour – 250g

Plain Flour – 250g



Sieve the flour onto a clean work surface or in to a bowl, then make a well in the centre


Break the eggs into the well and beat using a fork.


Using your hands slowly mix the flour in until it is all mixed and you have a ball of dough


This bit is hard work, it essential as you need to work the gluten in the flour which gives a lovely smooth pasta, hold a piece of dough and stretch it out away from you with your other hand, then pull it back and make a ball, repeat again and again until the dough starts to spring back, by this stage it should be really smooth, once you are happy wrap it really well in cling film and leave in the fridge for about 20 minutes.


Cut the dough in two. Press down on one piece to get it as flat as possible. Feed this through your pasta machine on the thickest setting, do this about 3 times then reduce the setting by 1, repeat then drop the setting again only this time roll it through once, repeat until you get to the 2nd last setting. If the pasta starts to break up then roll back into a ball and start again. You can use a little semolina if it sticks a little for you, just sprinkle it on the dough as needed.


Change the handle to the cutting piece at the back of the machine then start to feed the pasta through, if it doesn’t cut properly your dough may be too soft. roll into a ball then put it through the pasta machine again..


You may need to sprinkle a little semolina to stop it sticking when you feed it through the cutter.


You can either allow it to dry in portions or cook it there and then. Boil some salted water with a tiny dash of oil then add the pasta and boil for 2 -3 minutes, drain and serve with your favourite pasta.


Delicious with my Bolognaise or Crab Linguine recipes


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