Basic Pasta Recipe

Wanna taste! make it fast.

Mix all the ingredients and cook it fast.

  • To prep

    30 Mins
  • To cook

    40 Mins
  • Level

  • Yields

  • Calories 152
  • Fat 1.9 g
  • Protein 10 g


  1. Step

    0 Min

    The simplest pasta is made of flour, eggs and slat, and this suits most of our requirements. All our dough’s are hand made, I find pasta made in a food processor of inferior quality, and no one has managed to convince me otherwise yet. The dough must not be overworked and it is imperative that it is rested for at least half an hour before continuing with the recipe. Allow 100 gm of pasta per person.

  2. Step

    0 Min

    Place the flour and salt on a bench and make a well in the middle, Break the egg into the well and whisk with a fork. Start incorporating the ff our as you whisk, brit1gir1g the flour from bottom to top and over on itself to form a rough dough.

  3. Step

    5 Min

    Flatten the dough and roll out with a rolling pin to the width of the pasta machine. Working in small tots usually about 200 g at a time for a domestic machine). roll the dough through with the ranchland on the widest setting. Feed it through in one motion to prevent stop marks on the pasta

  4. Step

    35 Min

    With your hands start to bring the dough together, incorporating the flour with a metal pastry scraper. The dough will start to from a uite hard, but as it rests the moisture will soften the flour. Wrap the dough in plastic and rest on the bench for at least 30 minutes before using. At this point it can be refrigerated, bur I beef sieve it is best used fresh.

  5. Step

    0 Min

    Light flour one side of the rolled pasta and fold the sheet into three by folding 011e side a third of the way up, and foldir1g the top third over; Press the seam of the dough together and roll the pasta through the ma machine 4 to 5 times, lowering the setting each time you pass pasta the pasta through, Feed the seam side into the rollers first, and flour the sheet lightly between each roll. The pasta should be smooth and elastic. Allow the pasta sheets to dry slightly before cutting don’t leave them for too long or they will become too dry and brittle..

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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