Fresh Pasta
Making pasta from scratch is easier than people think and the theatre of it — rolling, cutting, draping strands over the back of a chair — is pure date night. 3 ingredients: flour, eggs, salt. The result is silky, tender, and leagues beyond dried.
Beautiful, calm tutorial. No machine needed. The rolling pin method.
100g '00' flour per egg is the classic ratio. For 2 people: 200g flour, 2 eggs. That's it.
Knead for 10 minutes until the dough is silk-smooth. Rest for 30 minutes wrapped in cling film — this relaxes the gluten and makes rolling easy.
You don't need a pasta machine. A rolling pin works perfectly. Roll as thin as you can — you should almost be able to read through it.
The best simple sauce for fresh pasta: browned butter + sage leaves + parmesan. 5 minutes, 3 ingredients, spectacular.
Mound 200g '00' flour on a clean surface. Make a well in the centre
Crack 2 eggs into the well. Add a pinch of salt
With a fork, gradually beat the eggs and draw flour in from the edges
When it comes together, start kneading with your hands. 10 minutes until smooth and elastic
Wrap in cling film. Rest at room temperature for 30 minutes
Divide into 2 pieces. Roll each piece as thin as possible (1-2mm) with a rolling pin or pasta machine
For tagliatelle: flour the sheet, loosely roll it up, cut into 1cm strips. Unfurl and drape over a rack or chair back
Cook in heavily salted boiling water for 2-3 minutes (fresh pasta cooks FAST)
Toss immediately with your sauce — browned butter + sage + parmesan is the classic
Serve on warm plates with extra parmesan and cracked black pepper
Amazon UK links carry our affiliate tag — no change to the price you pay.