We got a pasta maker after tasting the amazing goodness of freshly made pasta in Italy. Fresh pasta is very easy and cheap to make at home, and a pasta maker would make it much more convenient. There really is nothing much else that goes into making fresh pasta besides eggs, flour and brute strength.

Instant pasta may be easily available everywhere, but the lovely freshness of home-made pasta triumphs them all.

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Makes 2 generous servings
  • 100g plain flour (most recipes recommend Italian Double-O flour, but plain flour works just as well)
  • 1 egg
  1. Pour the flour into a mixing bowl. Use a spoon to make a well in the centre of the flour.
  2. Crack the egg into the well and beat it with a spoon.
  3. When the egg is beaten, gradually mix it in with the flour using a spoon till it resembles breadcrumbs. *Note: You may use a stand mixer too.
  4. Knead everything together using your hands till the dough is smooth and not lumpy. *Note: This step takes a lot of brute strength.
  5. Roll the dough into a ball, wrap it up in cling wrap and put it in the fridge to rest for 30 minutes to an hour.
  6. Remove the dough from the fridge and cling wrap. Divide the dough into chunks and dust some flour over them.
  7. Using a lightly floured pasta-maker, run a chunk of dough through the rollers and dust the dough with flour. Fold the dough in half, tighten the roller by 1 step and run it through the roller again, dusting the dough with flour after rolling it. Repeat about 5 times for every chunk of dough.
  8. When ready, dust the cutting mechanism of the pasta-maker with flour and run the dough through it. Lightly dust the cut pasta with flour and hang them or spread them out on a flat surface to prevent them from clumping together.
  9. Cook the pasta in boiling water seasoned with salt for about 1 minute and it is ready to serve.

* Note: The pictures below show fresh pasta made with 300g of flour with 3 eggs, which makes about 6 servings.    

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