Ready In:


Good For:

Any pasta dish


  • 500g strong flour or tipo ’00’ flour

  • 120g fine semolina
  • 4 eggs- beaten
  • 30ml olive oil
  • 50ml cold water
  • 8g salt
  • flour for rolling

Step by Step Instructions

Step 1

It’s essential to use strong flour when making pasta as you need the strength of the gluten. I find the best flour is the tipo ’00’ unbleached, finely chopped and high in gluten but any strong flour will be ok. 

Step 2

Using a food processor, add the flour, semolina and salt. Mix through for 30secs.

With the machine running, add the wet ingredients and mix until it begins to clump together.

Remove from the machine onto a cleaning work surface. 


Step 3

Work the pasta into a smooth ball by pressing and rolling for up to a minute. Use more flour if required.

Step 4

Wrap the pasta in glad wrap and rest in the fridge for at least 30mins before using.

I use semolina and flour when rolling fresh pasta.

Step 5

The pasta will store for up to 24 hours in the fridge if not used the same day. Put into a freezer bag for up to 3 months.



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