Homemade Fresh Pasta

Well my relaxing long weekend, did not turn out so relaxing. I ended up finding out the hard way that I am allergic to yet another antibiotic, and have spent the past few days writhing in pain. But in other news, my doctor has now said that I am a part of the 1%. That is, 1% of people who are allergic to medications. That makes me special, right?

Anywho, I get cravings every so often to make my own pasta. Something that I think most people find tedious and unnecessary, but in truth is relatively simple, and a wonderful thing to do with children or on a date night. 🙂

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Homemade Fresh Pasta

adapted from Mario Batali


  • 2 cups AP Flour
  • 2 cups 00 Flour (or 4 cups AP flour altogether)
  • 5 eggs
  • 3 Tbsp EVOO


There are two methods – one for the labour-intensive go-getter, who will find out half way through kneading that we’re in the 21st century and have food processors, and one for the smart 21st century boyfriend (but we won’t name names….)


Mound the flour in the middle of a clean work space. Make a well in the centre and add in the eggs and EVOO. Using a fork, beat the eggs together and them begin to incorporate the flour, starting with the inner rim of the well. When half the flour is incorporated, the dough will begin to come together. Start kneading the dough, using the palms of your hands. Once the dough is a cohesive mass, knead for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

21st Century Way; 

Toss the flour, eggs and EVOO in a food processor, and pulse together. Once it has a wet sand like texture, dump out onto a clean working surface, adding a sprinkling of flour here and there to avoid it sticking. Bring the dough together, and knead for 10 minutes. Place in plastic wrap and into the fridge for 30 minutes.

Grab your handy dandy pasta making machine. Cut the dough into eight manageable sized pieces. Using the thickest setting (8 is typically the number), pass the dough through a few times before going to 7, then 6, then 5, etc. Once you have a long, thin piece of dough add on the pasta cutter portion of the machine, and pass through – I used the fettuccine setting. Toss in a dusting of flour and set aside. Continue with the rest of the dough.

Boil your pasta the same way you would dried – boiling overly salted water – however you will only need about 4 minutes to cook to al dente. Toss in your favourite sauce – I made a super flavourful simple tomato sauce with San Marzano tomatoes, garlic, shallots and lots of fresh herbs! Finish with some beautiful Parmesan, and crack open a delicious Chianti.

Now THAT’S a Sunday night fit for Kings! 🙂

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