Fresh egg pasta

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

You know your life is working when you can get up on Sunday morning, make your own pasta, then sit down and eat it for lunch. The pushing and shoving is hard slog for a few minutes, but it’s one of the most rewarding kitchen activities I know.


  • 2 cups durum wheat flour or plain flour
  • 2 eggs (60 g)
  • 1 tbsp extra virgin olive oil


Make a deep crater in a mound of flour, Break 2 eggs into the centre. Add olive oil and gently beat with a fork, slowly drawing in more and more flour until all flour has been absorbed. Knead for 10 minutes in your hands, pushing the dough away from you with the heel of your palms, drawing it back, and turning it constantly, until it is no longer floury but smooth and shiny. Roll it into a ball, cover in plastic wrap and rest for 30 minutes.

Roll out dough with a rolling pin (hard work), or put it through a pasta machine four or five times, starting with the widest setting, and changing it to progressively smaller settings (easy work). Cut the pasta into long, thin strips (tagliatelle/ fettuccine) by hand or by guiding it through the cutting attachment on the machine. Hang to dry for an hour or so on a wooden rack in a cool place.

Cook pasta in a large pot of simmering, salted water until al dente, tender but firm to the bite, Drain and combine with the sauce of your choice.

P.S. To make pappardelle, roll to the thinnest setting and cut by hand into 2 cm (¾ in) wide strips. Serve with the nice ragù. To make strichetti, cut into 5 cm by 2.5 cm (2 in by 1 in) rectangles and pinch in the centres to form a bow. Serve in a soup or with the nice ragù.