Fresh Pasta Dough

Published on 25 Mar 2014

Quite often I do make fresh pasta and it’s always better to use than dried box pasta (not to discount dry pasta for its convenience however). But, for me, part of the fun of making pasta is that it’s quite hands-on.


This recipe is proportional, which is based around the egg (since it’s the least divisible, obviously). It also uses the “well technique” of making pasta, since it requires next to no equipment.

As for what flour to use, you can use all semolina to make a semolina pasta, or all flour. Or a good mix would be half semolina and half flour. A high gluten (protein) flour like the bread flour is good for pasta dough.


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