Fresh pasta dough

Delight your family and friends by making your own fresh pasta and using it as the base for your next Italian dish.

  • 20 mins preparation
  • 5 mins cooking
  • Serves 4, Makes 300 Gram
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Fresh pasta dough
  • 1 1/2 cup (225g) plain flour, plus extra to dust
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoon olive oil
  • 1/4 cup (20g) grated parmesan
  • 1/4 cup basil, parsley or chives


Fresh pasta dough
  • 1
    Place flour and salt in a food processor. With motor running, add eggs one at a time. Process until dough is elastic and firm, about 2 minutes.
  • 2
    Turn dough out onto a floured surface. Knead lightly and wrap in plastic wrap. Rest 30 minutes.
  • 3
    Cut dough in half. Lightly dust your work surface and rolling pin with flour. Roll one half away from you, until it forms a long, 2-3mm-thick oblong shape. Give dough a quarter-turn every few rolls. Repeat with other half.
  • 4
    Dust sheets of dough lightly with flour to prevent sticking. Fold in half and cut into long, 5mm-wide strips.
  • 5
    To cook, drop pasta into boiling, salted water for about 4 minutes, until just tender. Drain and toss with olive oil or melted butter, parmesan and herbs. Grind over black pepper and serve immediately.


If dough is not combined after Step 1, add 1 tablespoon water with motor running. It may look grainy, but should pull together into a dough with kneading. If it is a little wet, use extra flour when kneading. If olive oil is unavailable, you could substitute 30 grams of melted butter.