Browse All Recipes

Fresh pasta

Australian Gourmet Traveller Italian recipe for fresh pasta

By Emma Knowles
  • Serves 6
  • Print
Fresh pasta


  • 225 gm plain flour (1½ cups)
  • 80 gm coarse semolina (½ cup)
  • 2 eggs


  • 1
    Pulse flour and semolina in a food processor until combined. With motor running, add eggs, then gradually add ¼ cup iced water and process until mixture just comes together. Remove dough and knead until smooth. Wrap in plastic wrap and refrigerate for up to 3 hours. Using a pasta machine with rollers at the widest setting feed dough through the rollers. Fold dough in half lengthways, feed through rollers again, repeating until smooth, reducing settings notch by notch, feeding and rolling until dough is translucent and 1mm thick.
  • undefined: Emma Knowles