How to make fresh pasta (it's easier than you think)

Fresh pasta tastes better than the supermarket stuff, and making it is far simpler than it seems. Anna Eoclidi, of Pasta Emilia, gives us the low-down.

By Anna Maria Eoclidi
There are two types of dough for making pasta: the first, made from durum-wheat semolina, a coarse flour high in protein, is used for pasta such as orecchiette, pici, fusilli, spaghetti, penne and rigatoni. The second style of dough, as seen in the recipe below, is one made of soft flour containing slightly less gluten and more starch. Combined with eggs, it makes a soft dough that is great for filled pasta like tortellini, agnolotti, tortelli and ravioli, as well as silky ribbons of pasta such as fettuccine, pappardelle and lasagne. The main secret of good pasta dough lies in the quality of the ingredients: organic flour and eggs are best.


  • 400 gm (2⅔ cups) plain or "00" flour
  • 4 eggs
  • 1 tsp olive oil
  • undefined: Anna Maria Eoclidi