Making fresh pasta

Today my brother and sister went to a holiday club for easter, and so I was at home with my mum for the day. I thought about cooking something, and so we looked in a few books to decide. We found a recipe for making fresh pasta and thought we’d make and cook that rather than just using dry. It makes tagliatelle, and makes enough for 4 people, here is the recipe:


  • 200g strong bread flour
  • 2 large free range eggs


  1. Sift the flour into a big bowl. Scoop out the middle of the flour to create a small well- you should be able to see the bottom of the bowl.
  2. Crack the eggs into another bowl, then pour into the well. Now use the fingertips of one hand as a spoon to mix the yolks and whites together.
  3. Keep slowly stirring- as you stir, the flour will gradually fall into the egg until its all mixed in. You can now use both hands to bring all the flour and egg together to form a ball of dough.
  4. Once you have a big ball of dough, you’re ready to start kneading. Put the dough on a clean surface, push it down with the bottom of your hand, then fold the dough over and push again.
  5. Keep turning the dough and pushing and stretching and you will end up with a smooth ball of dough. It will take about 10-15 minutes before the dough is smooth and elastic, if you stop too soon the dough may tear when you roll it out.  
  6. Wrap the dough in a damp tea towel and leave it for 30 minutes to 1 hour in the kitchen. After it’s break, cut the dough in half-its easier to roll in 2 pieces- and wrap one half back in the tea towel to keep it moist.
  7. Sprinkle some flour over your rolling pin and a clean surface, then start to roll one piece of dough. Keep rolling, turning the dough so that it doesn’t stick to the table, you may want to put more flour underneath.
  8. You want to roll the dough until it’s really thin, and about as big as an A4 piece of paper and as think as possible. If you have a pasta machine, you can use this to roll out the pasta for you. 
  9. Use a small sharp knife to cut the fresh pasta. To make tagliatelle, which look like ribbons, cut the dough into strips about 5mm wide. Don’t worry if it’s not exact.
  10. 3 quarters fill a large pan with water and bring to the boil. Add the fresh pasta and cook for 3-4 minutes until its just done. The pasta should be soft, and not taste raw. Finally, drain the pasta in a colander.

This recipe teaches you how to make fresh pasta, and not any sauce, so try to learn how to make cheese or tomato sauce, or simply add a bit of pesto. I personally much prefer fresh pasta to dry, so please try to make it! Here is mine when I added tomato sauce and some grated parmesan: 







SparrowHorse x