Fresh or Egg Pasta

Preparation info
  • Serves


    very Generously
    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

You can make this very easily by hand, as long as you have the time and patience to work at it a little. Very good machines are available on the market to help you; the cheapest is a small hand-turned model that you attach to the side of your table. There are also electric machines which give excellent results.


  • 14 oz (400 g) plain white flour
  • 4 fresh eggs


Put the flour on a work-surface in a mountain shape. Make a hole in the centre with your fist, break the eggs into the hole, add the salt and the oil and begin to knead it together. Use only the tips of your fingers and gradually blend in more and more flour. Finally work with both your hands, energetically rubbing and rolling.

This is a very sensual and wonderf