How to master the pasta
Make your own fresh pasta with our step-by-step guide
Fresh pasta is far easier and quicker to make than many think. It takes just five ingredients and 20 minutes to get a batch of pasta ready for the pot, following our simple recipe below; and although a pasta machine is fun, a rolling pin and a knife will do just as well. Then just add your favourite flavours or turn the page for our creamy sauces and plump-tious ravioli.
Ready in 25 minutes | Serves 4 | DF
2½ cups plain flour 3 large (size 7) eggs ½ tsp salt 1 Tbsp olive oil 1 Tbsp water 1
Place the flour in a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, then the oil and water.
Gently swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly incorporate the flour from around the edges. Continue until the mixture forms a soft ball of dough. Transfer to a clean surface, sprinkle with a little flour and knead dough for
4-5 minutes until elastic and smooth.
Roll out the pasta into thin sheets using a pasta machine or a rolling pin. Cut pasta into desired shapes with a knife.
Cook pasta in plenty of boiling, salted water for 3-4 minutes until tender. Drain and toss with olive oil. Serve with your favourite sauce.