Basic Homemade Pasta Recipe
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
How to make basic pasta dough for spaghetti, tagiatelli, pappardelle, lasagne, tortellini and ravioli (and many other shapes).
  • 275g Tipo '00' Durum Wheat Pasta Flour
  • 3 eggs
  1. Heap the flour onto a clean surface and make a well in the middle.
  2. Crack the eggs into the well, and beat with a fork, then gradually incorporate the flour into the eggs from the edges.
  3. Continue until well mixed, then with your hands bring the dough together and knead it until it is smooth and elastic. You may need to add a little more flour or a little more water at this stage if it is too sticky or too dry.
  4. Cut the dough into three, wrap with cling film, and put in the fridge for half an hour.
  5. If using filling, make it now.
  6. Once the pasta is chilled, remove the first ball from the fridge. On a lightly floured surface press it gently into a long sausage shape.
  7. Pass this shape thorough the pasta maker on the thickest setting. Then pass it through again two settings thinner. Repeat, gradually thinning the dough, until you have a sheet passed through the thinnest setting. Lay this out on a floured surface.
  8. Repeat with the other balls of dough. Shape or fill your pasta as desired.
  9. Then cook in boiling water for 2-3 minutes, until the pasta floats to the surface.
Recipe by Make Life Simpler at