First time fresh pasta

I’ve always wanted to try making my own pasta and I DON’T have a pasta machine so thought what the hell and made it anyway! Very basic recipe which means, like a lot of the best food in the world, it’s going to be great. Give it a go and you will find yourself making it more often than not!



  • 100g plain flour
  • 1 medium egg
  • Pinch of salt



  1. Put your flour and salt in big bowl and whisk together with a fork
  2. Make a well in the centre of your flour and add the egg
  3. Start whisking the egg slowly and gradually incorporate the surrounding flour, take your time doing this.
  4. You will begin to see that a dough will start to form. Once this happens lightly flour a clean work surface and get your dough on to it.
  5. Rub some flour onto your hands so the dough doesn’t stick to them and then start to knead the dough. If it starts to stick to the work surface simply dust the area with a little more flour!
  6. After about 5 mins of kneading slice your dough in half. If you can see lots of air bubbles in the cross section keep on kneading! We don’t want too many air bubbles in the dough, we want it to look smooth and elastic.
  7. Now your dough is ready, pop it into a clean bowl and cover with plastic wrap then let it rest for at least 30 mins.
  8. Because I don’t have a pasta machine at the moment. I gave the dough a quick knead again on a floured surface and then began to roll it as thinly and evenly as I could (this was quite tricky because the dough was very elastic and kept pulling back into shape however it was fun and I did get the thickness I wanted in the end! So just put in the work)
  9. Once it was rolled out I took a sharp knife and sliced it into Fettuccine size ribbons (Fettuccine is slightly wider than Pappardelle and is popular in the region of Tuscany)
  10. Now you have your freshly cut pasta lightly flour them so they don’t stick to each other after all that work lol. Job done!


Top tips

  • Take your time making this recipe, try to understand each process and what it’s effects on the final outcome will be. This way you will maintain the integrity of the beautiful pasta you are making and after all you want it to be good yourself!

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