Basic Home-Made Pasta

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

This basic home-made pasta dough (Pasta Fatta in Casa) is inexpensive and suitable for a wide range of purposes. As it is easy to handle and dries quickly, it is particularly suitable for ravioli.


  • 500g/11 b 2oz plain white wheat flour
  • 5 size 3 (55g/2oz) eggs


    Mise en Place

    Sift the flour and put it into the processor. Add the eggs and process until it just starts to form into a ball.

    Shake a little flour on a work surface and knead the ball of dough by hand for 5 minutes or so until it is smooth and elastic, adding a little more flour if it sticks. Try kneading it 100 times - experience shows this takes 8 minutes and is very good exercise for the pectorals.

    Wrap the dough in cling film and leave it to rest in a cool place for at least 1 hour or up to 3, but no longer.