Yields4 Servings
 300 g flour
 3 eggs
 Pinch of salt

The golden rule to make this pasta is 1 egg per 100g flour; you might need to add ½ an egg shell of water if the eggs are too small.


Sift the flour and the salt onto a bowl. Make a hollow in the middle, pour in the beaten eggs and knead until you obtain a smooth, pliable dough. It is essential that the dough rests for at least 20 minutes.


Roll out the dough on a floured surface, turning round for a couple of times and dusting with flour when necessary. Roll out as thinly as possible. Ideally it should be almost transparent.


Roll out the pastry sheet like a scroll and cut with a sharp knife into the required width as for pappardelle, tagliatelle and fettuccine. Spread out the pasta on a clean tea towel until ready for use. Fresh pasta takes far less time to cook than dry pasta. 3 – 4 minutes should be enough for it to be al dente.

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