Fresh Egg Pasta Recipe

Fresh egg pasta.

Maite Paternain/NZ House & Garden

Fresh egg pasta.

Once you’ve made your own pasta, you’re unlikely to go back to store-bought dried varieties – the differences in flavor and texture are amazing. You will need a pasta maker.

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Preparation: 10 minutes plus 30 minutes rest | Cooking: 2-3 minutes

For 4 people


200g flour 00*

2 large free-range eggs

½ cup fine semolina (for sprinkling the pasta)


Sift the flour into a large bowl. Make a well in the middle and break the eggs into it.

Using a fork, stir the flour into the eggs, then bring the mixture together with your hands. Knead the dough for 8-10 minutes as if you were kneading bread.

Roll the dough into a ball, cover with plastic wrap and let rest in the refrigerator for at least 30 minutes and up to 10 hours.

Once the dough has rested, divide it into 4 equal portions and flatten each to fit through the widest setting of the pasta maker rollers.

Sprinkle the semolina pasta on both sides and roll the pasta to the desired thickness. Make sure the pasta is sprinkled with semolina at all times.

Cut the sheets of dough according to the recipe requirements.

* Flour 00 is a more refined Italian flour used for making pasta, also called doppio zero.