Take your simple ingredients, add a whole lot of love and you’ve got fresh pasta, one of the world’s most gratifying dishes – whichever shape or flavour it comes in. Today we share how to make your own pasta dough from scratch. And it is much easier than you thought.  

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Basic pasta dough

Serves: 6

Cooking Time: 40 mins

Ingredients

• 250g “00” flour
• 50g durum wheat semolina
• a generous pinch of salt
• 3 eggs

Instructions

1

Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt and break the eggs into the well.

2

Beat the eggs lightly with a fork until combined then start incorporating flour into the eggs, a little at a time, until the eggs are no longer runny.

3

Knead the dough until smooth and elastic, about 10 minutes. To check if the dough is ready, press it with the tip of your finger. If it springs back, it has reached the desired texture.

4

Wrap the dough in plastic wrap and let it rest for 20 minutes.

5

Now the dough is ready to be rolled in a pasta machine and cut into the desired shape.

More pasta dough recipes:

Tomato pasta dough

Serves: 6
Difficulty level: Easy
Time: 40 minutes

INGREDIENTS
250g “00” flour
50g durum wheat semolina
a generous pinch of salt
3 eggs
50g tomato paste

METHOD

1. Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt.
2. Break the eggs into a small bowl and mix in the tomato paste until combined.
3. Slowly pour the egg mixture into the well and work this mixture as described for the basic pasta dough.

Spinach pasta dough

Serves: 6
Difficulty level: Easy
Time: 40 minutes

INGREDIENTS
250g “00” flour
50g durum wheat semolina
a generous pinch of salt
30g blanched spinach
3 eggs

METHOD

1. Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt.
2. Place the spinach and eggs in a blender and mix until combined.
3. Slowly pour the egg mixture into the well and work the mixture as described for the basic pasta dough.

Porcini pasta dough

Serves: 6
Difficulty level: Easy
Time: 50 minutes

INGREDIENTS

250g “00” flour
50g durum wheat semolina
a generous pinch of salt
25g dried porcini mushrooms
3 eggs

METHOD

1. Place the flour and semolina on a clean work surface and make a well in the centre. Add the salt.
2. Place the porcini mushrooms in a food processor and process until finely ground. Add the eggs and mix until combined.
3. Slowly pour the egg mixture into the well and work the mixture as described for the basic pasta dough.

Squid ink pasta dough

Serves: 6
Difficulty level: Easy
Time: 40 minutes

INGREDIENTS

250g “00” flour
50g durum wheat semolina
a generous pinch of salt
3 eggs
4g sachet of squid ink

METHOD

1. Pour the flour and semolina onto a clean work surface and make a well in the centre. Add the salt.
2. Break the eggs into a small bowl and mix in the squid ink until combined.
3. Slowly pour the egg mixture into the well and work the mixture as described for the basic pasta dough.