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This is probably my most favourite thing to make at  the moment. So much so I make it on week nights. Once you get the hang of rolling and cutting the dough it becomes very quick to cook. If I am in a rush I’ll roll my dough in my pasta maker and then cut into big tagliatelle type strips with a sharp knife.

Cook and top with your favourite sauce.


UntitledMix and knead your dough the traditional way – by hand. Simply place you flour in the bench, make a well in the middle and add the remaining ingredients and use your fingers to start mixing the dough. As it comes together start kneading it into a smooth dough.



Pasta Dough

  • Author: The road to loving my Thermo Mixer
  • Yield: 4 1x


  • 400g 00 flour
  • 4 large eggs
  • 1/2 tablespoon of olive oil, flavoured olive oils are delicious in homemade pasta
  • Pinch of salt


  1. Place flour into bowl.
  2. Mix on speed 5 for 10 seconds to aerate.
  3. Add remaining ingredients.
  4. Knead for 2 minutes.
  5. Small pebble like dough will form. Press a small handful together to see if it comes together. If too dry add a little extra oil and knead to combine.
  6. Pour out onto a clean bench and knead to form a smooth solid ball. If the sough is sticky dust with some extra flour and knead in. You want a nice soft, smooth dough.
  7. Allow it to rest for 30 – 60minutes before rolling.
  8. Follow pasta machine instructions for rolling and cutting pasta.
  9. Cook in rapid boiling water on the stove in small batches. Depending on the shapes you have cut it will only take a couple of minutes to cook though. Tasting the pasta is the best way to check if its cooked.


  • Salt is optional.

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