Alive and Cooking

Fresh Pasta

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700 g flour
2-3 eggs
½ pinch of salt


Pour flour onto bench (or in a bowl) – make a well in the middle and place in two eggs and a ½ pinch of salt – too much will make pasta tough.

Slowly combine – if the mixture is too dry add another egg. Mix until it creates a ball of dough.

Wrap in plastic wrap and place in the fridge for 15 minutes

Knead dough for about 20 minutes until soft and smooth.

Cut into about 4 and roll out each piece, rolling in one direction only at a time until about 1mm thick. Cut into long strips

Place strips into rapidly boiling salted water for about 2 minutes.

Fresh Pasta