Pasta dough

Pasta dough

My Italian Kitchen
1.5 kg
Chris Middleton

This is a very hands-on recipe. There’s a certain pleasure in getting your hands dirty and full of pasta dough, making it quite a fun and relaxing job. I have been making pasta for as long as I can remember. One of my earliest childhood memories is making this recipe with my mum, nonna and sister in the kitchen, all of us having different jobs: kneading the pasta, rolling it through the machine, cutting it and making all different types of shapes. I believe there’s no greater satisfaction than seeing the creation of a whole dish from start to finish. Making fresh pasta is one of the most rewarding things you can do in the kitchen.


Quantity Ingredient
600g 00 flour
250g semolina
4 eggs
1 tablespoon extra-virgin olive oil


  1. Mix the flour and semolina together, either in a large mixing bowl or on a clean work surface. Make a well in the centre of the flour mixture and add the eggs, around 190 ml of water, the olive oil and a pinch of salt. Mix until thoroughly combined, either with a fork or using your hands. If the mixture is too dry, add another 60 ml of water.
  2. Knead the mixture until you form a soft and smooth dough that is pliable. (If the mixture is too sticky, add a little more flour.)
  3. Shape the dough into a ball, cover with plastic wrap and leave to rest for about 30 minutes.
  4. Divide the pasta dough into six portions and flatten into disc shapes. Dust with semolina.
  5. Pass each pasta disc through a pasta machine, starting on the thickest setting (settings on different machines vary). When passing the pasta through the thickest setting (setting Number 1), you will have to roll it through a few times, folding the pasta in half each time until it comes out as a smooth pasta sheet.
  6. Continue to pass it through only once on each setting until you reach your desired thickness. Your pasta sheets will be thin and smooth once finished. Cut into the desired shapes or leave whole for lasagne.


  • You can store pasta sheets or any pasta shape in the freezer, between sheets of baking paper in a sealed container. It will last 3 months.
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