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How to make fresh pasta from scratch

2 min read

How to make fresh pasta from scratch
Making fresh pasta is easy if you know how. Use this recipe to make a delicious homemade base for your creamy and tomato pasta dishes
Fresh pasta is quite easy to make, cooks more quickly than dried pasta, and is light and delicious.
There are three steps to making fresh pasta: (1) mixing together a dough; (2) rolling the dough out and cutting it; and (3) cooking it. You can mix the dough by hand or in a food processor.

Storing fresh pasta

Fresh pasta must air-dry before cooking or it will become gluey when boiled.
Let the pasta dry for several hours, or until it is dry but not brittle. For long strands of pasta (fettuccine or linguine, for example), when the dough has dried slightly but is still pliable, gently wrap a loose bunch around your fingers to form a "nest".
Place the nest in a cool, dry place to dry completely. For large lasagne sheets, allow each to dry completely. Then stack the pieces between sheets of wax paper.
Store cut pasta in self-sealing plastic bags or airtight containers in the refrigerator for up to one week, or freeze for up to one month.
fresh pasta


Preparation: 45 minutes, plus 30 minutes resting
Makes about 675g (1½ lb)
  • 3 cups (450g) strong (bread) plain flour
  • pinch of salt
  • 4 eggs, beaten
  • 1 tablespoon extra virgin olive oil


  1. Sift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil. Using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.
  2. Knead the dough for about ten minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky. Wrap the dough tightly in a plastic bag or with plastic wrap and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the refrigerator.
  3. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or noodles.
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