Fresh Pasta dough (500g Serves up to 4)

March 29, 2017


I always remember getting so excited when mums 45 year old pasta machine would come out on special occasions and we would make fresh pasta together.  I’d always have to take some headache tablets after, as the machine didn’t half kick off some decibels when it didn’t overheat and switch off every 30 minutes. Traditionally mum always served with a nice rich meaty ragu, however I make it with all sorts of sauces and it works just as well. The flavour and texture of fresh pasta is like nothing else, so I tend to make more often.



  • 500g of “Tipo 00” or “Semola Ricamata” flour (I use Dececco),

  • 1 x tbsp. salt

  • 1 x tbsp. olive oil

  • 4-5 eggs


  1. Whether by hand or in the machine, knead the ingredients for 10 minutes until smooth

  2. If the dough is too wet, add flour and if too dry then add some water

  3. The dough can be cut into portions and placed into an electric or manual machine to be shaped as desired

  4. Cooking time is normally 10 minutes in a pan of salted boiling water

  5. To stop the pasta sticking, always add a little oil and stir.










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