Home made fresh pasta

Have you ever tried home made fresh pasta? It is so easy and far better!

To make fresh pasta, mix one egg with 3/4 cup flour. Count on 2 eggs with 1 and 1/2 cup flour for 2 to 3 main dishes. You don’t need to add salt in the pasta dough, you will salt the boiling water when cooking the pasta. Here is a tip when you cook pasta: you need 5 cups water, 3.5 oz pasta and 1 tsp salt per capita.

You can roll out the pasta dough with a rolling pin, but the best way to make pasta is to use a pasta rolling machine. Mine is a Marcato pasta machine. It is the Italian brand leader, and it is perfect. With a home made pasta machine, it is very easy and quick to make pasta at home, a real pleasure!

You can make lots of pasta at once, then keep it in the freezer in a sealed plastic bag. You’ll just have to put it directly in salted boiling water whenever you want to eat it.

You can also dry the pasta, and store it for several days.

You can make so many different delicious dishes with fresh pasta such as lasagna, bolognese tagliatelle, ravioli, etc.


Prep: 30 minutes

Rest: 1 hour


Makes 2 to 3 main dishes

  • 2 eggs
  • 1 and 1/2 cup flour

Put the flour in a pile on a work surface and make a well with your fingers.

Break the eggs in the center and mix starting from the center to the edges.

Knead the dough for at least 10 minutes until cohesive. Wrap with plastic wrap and let rest for an hour.

Cut a piece of pasta dough. Roll it into a ball, flatten out and roll out into the pasta machine at the largest opening.

Repeat it, reducing the opening little by little.

When the dough is long enough, press the edges together and roll with the machine to get a loop of pasta dough easier to roll in the machine.

Keep rolling the dough until it’s thin enough. I personally stop at size 7 on my Marcato rolling machine for tagliatelle or lasagna pasta, and at size 5 or 6 for ravioli.

For lasagna or ravioli pasta, I separate the strips of pasta with baking paper so that they don’t get dry or stick together. And for tagliatelle, I sprinkle them with a lot of flour and shape them in little nests.

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