Making Fresh Pasta

This post was meant to go up yesterday, but I got a bit lazy and put one meant for today instead.

To start off italian week, I wanted to show you’ll how to make fresh pasta. I have a pasta machine and can therefore make different types of pasta, but if you don’t have one rolling the pasta by hand is your only option. This also means that you can’t make different types like I did.

For the pasta:

  • 200g flour
  • 2 eggs


Crack both the eggs into the bowl and using the tips of your fingers bring it together. If you find the dough too dry, add a bit of oil till it comes together. If it’s too wet, add some more flour. There are no clear measurements when it comes to making pasta dough, you just need to eye-ball it which is what I have always done. The easiest way I have found to remember it is equal parts egg and flour that means for every 100g of flour, you use 1 egg.


Once the dough looks something like this, wrap it in cling film and stick it in the fridge for about half an hour. You may want to knead it in the middle so that its smooth. After half an hour, take it out of the fridge fold it over and using a knife cut the section you want to use.



Set the pasta machine to the thickest setting, mine is 1. Place the dough and begin to turn the handle till it comes out looking something like this.



Pass it through the machine but on a thinner setting, I used 4.



Now for the last time, pass it through the thinnest setting. I used 9.



Since it might be a bit uneven, you may want to even out the edges so that your pasta comes out smooth. Till now all the steps followed need to be done for any type of pasta you are making. To make lasagna sheets, you only need to work till this stage.

For fettucine, I used this roller. It also comes with a spaghetti roller.


Just like you did earlier, roll the thin sheet through the cutter, and you will get beautiful strands for fettucine. If you find the dough a little to sticky, and it ends up getting jammed, you may want to dust the sheet with some flour and then roll through. The same step is done to get spaghetti.



For the bow pasta, there is another cutter my machine came with. I unfortunately didn’t take pictures, I only have a picture of the final product.

The cutter gives you one long strip and then you cut it to the size you want. Then all you have to do is pinch it in the centre and you’ll get little bows.


Boiling this pasta is as easy as boiling store-bought. However it take only a few seconds rather than a few minutes.


One Comment Add yours

  1. Rice N Dine says:

    This is the first time that I learned how to make this. I just always bought some. Thanks for sharing! 🙂


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