• 2 Eggs
  • 185 g strong white bread flour
  • pinch of salt



any quantity of pasta may be made by using the proportions of 1 egg to 90 g of flour ,  but the most convenient quantity for a beginner to handle is 2 or 3 egg mixture .

larger amounts should be mixed and rolled in batches .


Beat eggs in a large bowl , sift flour and salt into bowl.

Mix together with a fork then press with hands to form a solid piece of dough.

It should be firm but pliable and not sticky , add more flour if it seems to moist

Turn dough onto a lightly floured surface and knead firmly for 5 to 10 minutes until smooth .

Wrap in a tamp tea towel and leave to rest for 30 minutes at room temp



Pasta verde

cook 125 g of spinach, drain and squeeze out as much moisture as possible and chop very finely, ad spinach to eggs and flour adding more flour if necessary .


Tomato pasta

ad 3 teaspoons of tomato puree to the eggs and flour


Herb pasta

add 3 teaspoons of a single chopped fresh herb or mixed herbs to the eggs and flour


Wholewheat pasta

Use whole-wheat bread flour instead of white flour or for a lighter texture use a mix of whole-wheat and white flour .


Use a pasta machine to roll or roll by hand


(picture is of home-made pasta and home-made pasta sauce)


2 thoughts on “Pasta Dough

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