Fresh pasta has quickly become one of my favourite dishes to make at home. When The Fiance first bought a pasta maker, I was sure it would sit untouched for months. In actuality we use it pretty regularly and the entire cooking process is under 30 minutes. We’ve scrapped lots of batches of dough and are still learning, experimenting but we’re starting to make consistently delicious pasta and it is sabotaging my wedding diet completely (worth it).
I’ve tried to include tips we’ve learned from all the mistakes we’ve made but really, you need to just get your hands dirty and start kneading. My favourite way to serve the pasta is with roasted tomatoes, garlic, fresh basil and tossed in olive oil.
Step by Step Photos
Assemble ingredients
Make your mound of flour and crack the eggs into the well
Knead until smooth, for ~8-10 minutes
Divide your dough and start rolling
Once the pasta dough has gone through the thinnest rolling session, it’s ready to be cut
From dough to linguine
Fresh linguine ready to be boiled
Roasted tomatoes and garlic ready to go
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