There is nothing quite like the process of making fresh pasta from scratch. It’s a labour of love and certainly a workout but well worth it, I promise! For this recipe, I use traditional Italian 00 flour, known for its super fine texture. When combined with eggs, it forms the perfect base for a variety of pasta shapes, from tagliatelle to lasagne sheets. I use the Atlas pasta machine, a very kind gift for my birthday a few years ago. The fettucine attachment is my favourite but it does also come wiht a lasagne and tagliatelle one!
Ingredients for Fresh Pasta
- 500g 00 flour
- 5 large eggs
- 00 flour for dusting
Serves 4 to 5 depending on appetite
Method
Step 1: Make the Dough
- On a clean surface, pile the flour into a mound and make a deep well in the center.
- Crack the eggs into the well.
- Using a fork, gently whisk the eggs, gradually drawing in flour from the edges until a sticky dough forms.
- Bring the dough together with your hands to form a rough ball.
Step 2: Knead
Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. If the dough feels sticky, lightly dust it with flour but avoid adding too much.
Wrap the dough tightly in clingfilm and let it rest for 20 minutes at room temperature. This allows the gluten to relax, making it easier to roll. Knead one more time for 5 minutes and you should end up with a perfectly smooth ball.
Step 3: Roll with the Atlas Pasta Machine
- Cut the dough into four equal pieces, keeping the ones you are not using wrapped in clingfilm.
- Flatten one piece slightly and feed it through the widest setting on your Atlas machine (0)
- Fold it into thirds, turn it 90 degrees, and feed it through again. Repeat this 2 or 3 times until the dough feels smooth.
- Gradually reduce the thickness setting one notch at a time until you reach your preferred thinness, usually setting 6 for tagliatelle or fettuccine.
- Dust with a little flour if the dough starts to feel sticky.
Step 4: Cut and Shape
Feed the rolled dough through your Atlas cutter attachment for fettuccine or tagliatelle, or cut it by hand for lasagne sheets or ravioli. Hang the pasta strands over a rack or lay them on a floured tray while you work through the remaining dough. Once the pasta has dried transfer to a sheet lightly dusted with flour, if left on the rack for too long they may crack!
Step 5: Cook
Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente. Drain and toss immediately with your favourite sauce or a drizzle of olive oil.
Top Tips for Perfect Fresh Pasta
- Use 00 Flour: This finely milled flour creates a smooth dough that rolls out easily. If you don’t have it then plain flour will work too.
- Weigh Ingredients: Eggs vary in size, so if your dough feels dry, add a small splash of water or beaten egg.
- Rest the Dough: Resting allows the gluten to relax, preventing the dough from springing back when you roll it.
- Pasta Rack– use a pasta drying rack to hang your pasta on to prevent them sticking, just remember to transfer to a tray dusted with flour if leaving for longer than 30 minutes otherwise they will crack! Here is the link to my amazon storefront where you can find both the drying rack and pasta machine!
- Work in Batches: Smaller pieces of dough are easier to handle and roll evenly through the Atlas machine.
- Cook Briefly: Fresh pasta cooks much faster than dried pasta. Two to three minutes is usually enough.
- Save Pasta Water: A little of the starchy cooking water helps sauces cling perfectly to the noodles.
- Salt generously whilst cooking!
Fresh Pasta recipe
Ingredients
- 500 g 00 flour
- 5 large eggs
- 00 flour for dusting
Instructions
Make the Dough
- On a clean surface, pile the flour into a mound and make a deep well in the center.
- Crack the eggs into the well.
- Using a fork, gently whisk the eggs, gradually drawing in flour from the edges until a sticky dough forms.
- Bring the dough together with your hands to form a rough ball.
Knead
- Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. If the dough feels sticky, lightly dust it with flour but avoid adding too much.
- Wrap the dough tightly in clingfilm and let it rest for 20 minutes at room temperature. This allows the gluten to relax, making it easier to roll. Knead once more for 5 minutes and you should end up with a perfectly smooth ball.
Roll with the Atlas Pasta Machine
- Cut the dough into four equal pieces, keeping the ones you are not using wrapped in clingfilm.
- Flatten one piece slightly and feed it through the widest setting on your Atlas machine (0).
- Fold it into thirds, turn it 90 degrees, and feed it through again. Repeat this 2 or 3 times until the dough feels smooth.
- Gradually reduce the thickness setting one notch at a time until you reach your preferred thinness, usually setting 6 for tagliatelle or fettuccine.
- Dust with a little flour if the dough starts to feel sticky.
Cut and Shape
- Feed the rolled dough through your Atlas cutter attachment for fettuccine or tagliatelle, or cut it by hand for lasagne sheets or ravioli.
- Hang the pasta strands over a rack or lay them on a floured tray while you work through the remaining dough. Once the pasta has dried, transfer it to a tray lightly dusted with flour. If left on the rack for too long, the pasta may crack.
Cook
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.
- Drain and toss immediately with your favourite sauce or a drizzle of olive oil.
If you love pasta recipes then make sure you check out the ones below for some inspiration for sauces
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