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I’m a real fan of making food from scratch. While this is partly to be frugal it is also to cut down the amount of salt and sugar that we consume. My fresh pasta recipe is super simple, takes minutes and is a bargain too!
Using free-range eggs and high-quality flour this comes in at under 70p. Best of all it tastes so much better than the supermarket equivalent.
It’s fun to make and great for little ones to help with. Scroll to the end of this post for a recipe card to get started right away!
Ingredients for fresh pasta recipe
200g ’00’ flour
2 free range eggs
You can double the quantity of this fresh pasta recipe if you want to feed an army. This should make enough to feed three hungry people. If you want it to go further then why not make your own garlic bread!
Method for fresh pasta recipe
Place the flour on a worktop, chopping board or even in a bowl if you can’t stand making a mess. Make a well in the centre of the flour and then crack the eggs into it.
Whisk the eggs lightly using a fork, until they are combined well. You’ll want to use your hands for this part! Start to gradually incorporate the flour, little by little, until you have a nice dough.
You’ll need to spend a few minutes on this but it is so worth it. If your dough is looking bitty or not combining just persevere. Eventually, you’ll have a lump.
If your dough is too wet still then add a sprinkling of flour until you get a smooth consistency and can mould it into a lump of dough. If like me you’re a little lazy then just throw everything in your food processor.
You’ll still need to spend 1-2 minutes combining the dough but it will save you time.
Once you have your dough you’ll need to spend a few more minutes to make sure it will make the perfect fresh pasta.
Knead the dough for a couple of minutes as this will help the gluten within the flour to develop. This is what gives you a nice springy pasta.
As you are working it the dough will change consistency and become smoother throughout, rather than just on the outside.
Cover the dough in cling film and chill in the fridge for at least 30 minutes. Longer is fine but just make sure you’ve got a tight seal or the dough will dry out.
What now for your fresh pasta recipe?
You’ll need to use either a rolling pin or a *pasta machine. Personally, I own a pasta machine.
I love to cook and there is no way I want to spend ages using a rolling pin when my pasta machine is much faster. Although you CAN use a rolling pin!
Dust your work surface. Break up your dough and work on it in small sections. You’ll usually want super thin pasta for most recipes.
Personally, I use this dough mostly for lasagne and tagliatelle. It works well and my pasta machine makes it much easier for me to get the pasta to the desired thickness.
Mostly when working your pasta dough it is common sense. Super thin, almost see through, is ideal for ravioli and you’ll want it a little thicker for lasagne, tagliatelle etc.
You don’t need the fancy settings of a pasta machine but they do make it significantly easier and faster to work your dough for a fresh pasta recipe.
Once I have the pasta rolled, or cut, I like to use a *pasta drying rack. I love my one as it folds down flat, holds the pasta well, doesn’t fall over and it is simple to pop the pasta in the pan directly from it.
My fresh pasta sauce recipe works out to around 20p a portion is healthy and easy to make too!
Want some inspiration for your fresh pasta recipe? Check out these lovely cookbooks:
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Products I use when making my fresh pasta recipe:
How to make my fresh pasta recipe:
fresh pasta recipe
An easy fresh pasta recipe that takes just minutes to prepare
- 200 g ’00’ flour
- 2 eggs free-range
Pour your flour onto a worktop or chopping board.
Make a well in the centre of the flour and crack your eggs into it.
Whisk the eggs using a fork or whisk until they are well mixed.
Begin mixing the flour into the eggs, a little at a time.
Continue mixing until you have a nice smooth dough. This will take a few minutes of work.
If your dough is too wet add a little extra flour until you reach a smooth consistency.
Knead your dough for a few minutes, to give it a smooth consistency. You want a springy dough that is smooth throughout.
Cover the dough in cling film and chill in the fridge for a minimum of 30 minutes. Ensure that the dough has a tight seal on it or it will dry out.
You will need a rolling pin or pasta machine to roll out your dough.
Flour your work surface or chopping board.
Work on your dough in small sections.
This pasta works well for lasagne sheets or tagliatelle. The thinner the better. Super thin sheets are perfect for ravioli and slightly thicker ones work well for lasagne or you can slice them for tagliatelle.
You can dry your pasta out once it has been prepared if you want to save it in your store cupboard or cook it a little later.
If like me you’re a little lazy then just throw everything in your food processor. You’ll still need to spend 1-2 minutes combining the dough but it will save you time.
You can double the quantity of this fresh pasta recipe if you want to feed a small army!