Fresh Pasta from Scratch

6 servings


60 mins


3 cups “0” or “00” flour (these are softer flours)

3 large fresh eggs

1 level teaspoon of salt

1 tablespoon of extra virgin olive oil (high quality not required)



  1. Place the flour in a pile on a marble or wooden surface

  2. Using your hands, make a well in the middle of the flour, the crack the eggs into the well and add the olive oil and salt. With a fork, lightly whisk the eggs whilst gradually adding flour from the wall of the well

  3. When the mixture has a sticky consistency, begin to knead with your hands

  4. Knead the dough for 10 minutes, adding a sprinkle of flour to the work surface as needed, to ensure your dough doesn’t stick.

  5. Once your dough is smooth, tightly wrap it in cling film and leave it to rest in the fridge for at least 15 minutes

  6. Cut your dough into three even pieces with a sharp knife

  7. Take one piece and make it circular by hand. Sprinkle some flour on your work surface and using a rolling pin, roll your dough as thinly as possible. Aim for 3mm thickness

  8. Fold your dough over itself into 6cm layers, then using a sharp knife cut it lengthways into strips (0.5cm for linguine; 1cm for fettuccine; 1.5cm for tagliatelle; or 2cm for pappardelle

  9. Repeat the process for the other two balls of dough

  10. Boil your pasta in salted water for two minutes, until cooked al dente, and serve with your preferred sauce