Fresh egg pasta

Mix the 00 and semolina flours in a large bowl. Make a well in the centre. Place the egg yolks, whole eggs and salt in the well and use a fork to lightly whisk the eggs. Gradually flick the flour into the egg mixture. When it becomes too hard to stir, use your hands to combine the eggs and flour.

Turn out onto a clean, lightly floured work surface. Use the heel of your hand to knead for 5-10 minutes or until the dough is smooth and elastic. Alternatively, use an electric mixer fitted with a dough hook. The dough should not stick to your finger when pressed in the middle. If it does stick, add a little more flour and continue to knead the pasta dough.

Cover the dough with plastic wrap (cling film) and refrigerate for 30 minutes (it can be left for up to 4 hours in the fridge).

Set up your pasta machine on the edge of a clean workbench. Adjust the pasta machine to the widest setting. Sprinkle semolina flour over the pasta machine rollers and workbench.

Remove the pasta dough from the fridge. Divide the pasta into 6 portions. Remove 1 portion of the pasta dough, then cover the remaining portions with cling film. Use the palm of your hand to flatten the pasta into a rough rectangle shape. Sprinkle semolina flour over the portion of pasta dough. Feed the pasta through the pasta machine rollers on the widest setting. Fold the flattened pasta in half or thirds and feed through the pasta machine several times, folding each time to laminate the pasta. Once the pasta looks and feels silky and smooth, adjust the setting on the pasta machine each time you feed the pasta through the machine until it reaches a thickness of 1-2mm. Spread the pasta onto a semolina floured tray and repeat with the remaining portions of pasta.

To cut fresh pasta for lasagne sheets: Cut the pasta dough into long sheets of the same width as the baking tray. Dust the top with semolina.

To cut fresh pasta by machine: Attach cutting blades to the pasta machine to make long strips such as tagliatelle. Cut the pasta sheet if longer than 30cm. Generously flour both sides of the pasta with semolina. Feed a sheet of pasta in the machine cutting blades and carefully collect the cut pasta as it comes out the other end. Either hang the pasta to dry over a clean broomstick or rolling pin. Alternatively, coil the pasta into loose nests.

To cut fresh pasta by hand: Generously flour both sides of the pasta with semolina. Cut the pasta dough into 30cm long sheets. Roll up each sheet loosely and slice the pasta into widths of:
-2-3mm for tagliolini
-5mm for tagliatelle
-13mm for pappardelle
To cut fresh pasta for filling: Ensure the bottom of the pasta sheet is generously floured in semolina. Follow recipe instructions to create filled pasta such as ravioli.

We recommend you try our Pumpkin, sage and ricotta lasagne, Ravioli filled with pumpkin and sage, Ravioloni of smoked salmon and Traditional meat lasagne – buon appetito.