All of our students enjoy making fresh pasta! It's a great source of pride to be able to make your own. And it's surprisingly easy! Basic egg pasta is the perfect recipe to start your pasta experiments. We have some additional homemade pasta tips from Rachel and also offer pasta-making classes if you want some guidance or practice before investing in your own machine.
Basic Egg Pasta
- 300g pasta flour
- 3 large eggs
- semolina for rolling
- Place the flour in a large bowl or in the food processor.
- Beat the eggs and add to the flour. If making by hand rub the eggs into the flour, to evenly distribute the egg throughout the flour. If using a food processor whiz until you have a breadcrumb consistency.
- Gather the dough into a ball. The dough will be stiffer than bread or pastry, but not so stiff that it crumbles when you knead it, if too stiff add a touch of olive oil.
- Knead until smooth and then wrap in Clingfilm and chill for an hour before rolling.
- To roll the dough set the pasta machine on the widest setting and start rolling about a third of the pasta, keeping the remaining pasta wrapped, through this setting, folding and refolding about 10 times.
- Now gradually reduce the width between the rollers until the pasta is the thickness you require.
- Clean the kitchen table and to prevent sticking dust with semolina, lay out the pasta sheets in a single layer. Before rolling out the rest of the pasta, cut into the required shapes and fill, as it’s much easier to shape when still pliable.
- Repeat with the remaining dough.
- For spinach pasta add a small handful of cooked and chopped spinach, very well drained to the dough.
- Buy a good quality Italian Pasta maker and the golden rule is never wash the pasta maker as it will rust and be ruined. For a vegan pasta replace the eggs with half water and half olive oil.
- Ravioli is a great first dish to try with this pasta recipe.