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Fresh pasta dough

Fresh pasta dough

Easy and fun to make, fresh pasta makes a hearty and satisfying meal. Pasta is a low-glycaemic index food, which means that starch within it is slowly broken down and released into the bloodstream, helping you to feel fuller for longer.

This recipe can be used as a basis for simple pastas such as linguine or tagliatelle, or something more complicated like ravioli or tortellini. Don’t be put off if you don’t have a pasta machine; it makes the process a little easier, but you can still make delicious pastas with a rolling pin and a sturdy surface.

Recipe created by Nourish cook and Dietitian, Clare Gray


Serves 2 as a main meal; 4 as a starter or small portion
Preparation Time: 10-15 minutes
Cooking Time: 5-10 minutes, depending on the shape of the pasta


  • 125g plain flour or 00 flour
  • 50g durum wheat semolina flour
  • 1 large egg, plus 1 egg yolk
  • 1 teaspoon extra virgin olive oil


Combine the flours in a large bowl and mix well.

Make a well in the centre of the flours. Add the eggs and olive oil and gradually fold in the flour.

Use your hands to bring the mixture together into a dough.

Knead for 5-10 minutes until the pasta dough is completely smooth.

Wrap in cling film and allow to rest for at least 30 minutes.

Divide your ball of dough into 2. Keep one half covered with a damp tea towel to stop it from drying out. Use a rolling pin to roll out the other piece of dough until it is approximately 1-2mm thick.

Alternatively, use a pasta machine to roll out your dough. Start at the thickest setting, using one hand to hold the piece of dough and the other to turn the crank. Take the setting down 2 at a time until the pasta has reached the desired thickness.

Cut the dough into your desired pasta shape.


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