Pasta is one of my go to meals; its quick, easy to make and very affordable so I reach for the packet of dried pasta oh so often in my house. I’ve always wanted to have a go at making my own but admittedly I’ve lacked confidence as I don’t own a pasta machine but I used the time in lockdown to practice and perfect my pasta making skills.
It’s actually pretty simple and straightforward to make; on a flat surface, make a well in your flour and add your eggs. Mix it all up together until it forms a dough and knead it for 5-10 minutes until it comes together as a smooth ball.
Let it rest in the fridge for 15 minutes before dividing it into four equal portions and rolling it out super thin on a floured surface. This is the tricky bit – if you had a pasta machine you’d run your dough through here a couple of times for perfectly thin and even pasta. Instead, keep rolling to get the pasta as thin as you possibly can without it sticking to the surface. Try and roll it out into a thin rectangle shape rather than a round shape.
Fold the dough into thirds lengthways; taking a third, fold each end into the middle and fold the bottom onto the top, dusting with flour in between each layer so it doesn’t stick. Then, using a sharp knife make 3mm cuts and let the pasta unravel. Lay out each strand separately as you continue to chop and unravel all of the pasta and scoop together into little parcel, dusting with flour. Be careful not to wrap them too tight as they will stick and clump together. If you’re not eating the pasta straight away, leave it out to dry and it will keep for a few days.
The pasta itself is so easy to cook, it only takes a few minutes in a pan of boiling water and you can pair it with your favourite sauce – I like to serve my homemade pasta with a carbonara or my favourite red pepper sauce. It goes great with garlic bread too!
Keep scrolling for the recipe!
Homemade Pasta – The Recipe
275g plain flour (sieved)
3 large eggs
1 pinch salt
- Put the flour on a flat surface and make a well in the middle. Crack the eggs into the middle and add the salt.
- With a fork, beat the eggs together, slowly incorporating the flour into the mixture until a ball of dough forms
- Knead the ball of dough for 5-10 minutes until it becomes elastic and forms a soft, smooth dough.
- Place the dough into a bowl and cover with cling film. Leave in the fridge for 15 minutes to chill
- Divide the dough into 4 equal sized pieces and sprinkle flour all over your work surface
- Roll the dough out to a thickness of 2mm, taking care that it doesn’t stick to the surface
- Fold the dough into thirds lengthways; taking a third, fold each end into the middle and fold the bottom onto the top, dusting with flour in between each layer so it doesn’t stick.
- Slice the dough into thin strips, about 3mm across to make tagliatelle. Quickly unroll the strips, dust with flour and lay out on a clear surface so the pasta doesn’t touch.
- For each quarter portion of the dough, take the strands and wrap them loosely into a portion. Set aside while you prepare the remaining pasta
- To cook, boil a pan of salted water and drop the pasta in, loosening it from it’s portion as you go.
- Cook for 3 minutes and serve with your favourite sauce!
Have you made pasta before?
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