Home-Made Fresh Pasta

Preparation info
  • Makes

    700 g

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Although there are so many varieties of commercially made pasta available, making pasta by hand is a satisfying experience, and it isn’t as hard as you think.


  • 500 g (1 lb 2 oz/4 cups) doppio zero (00) or plain (al


  1. Mound the flour on a work surface or in a large bowl. Make a well in the centre.
  2. Break the eggs into the well and whisk with a fork, incorporating the flour as you whisk. You may need to add chilled water (¼ teaspoon at a time) to make a loosely massed