Always vegetarian, often vegan

Home made pasta

Making fresh pasta. Many people think that this is a lot of work, or very complicated, but with a little practice it is not that bad. And how nice is it to be able to put your own homemade pasta on the table with only flour, eggs and a little water.
Voorbereiding 15 minutes
Bereiding 30 minutes
Rusttijd 30 minutes
Totale tijd 1 hour 15 minutes
Course: Mains
Cuisine: Italian
Keyword: pasta
Porties: 4 persons


  • pastamachine


  • 400 gram flour
  • 4 eggs
  • 2 table spoons water (optional)


  • Make a nest of the flour on a clean counter and make a well in it. Break the eggs one by one in the well.
  • Now gently spoon flour on the eggs so that they are completely covered, being careful that no egg leaks from your flour pit.
  • Roll up your sleeves and knead the flour with the eggs into a smooth paste. All the egg should be incorporated into the flour. With a little practice this will take a few minutes, although it will take a little more time the first time.
  • Roll your dough into a ball and wrap it in plastic foil.
  • Let the dough rest in the fridge for 30 minutes.
  • Secure your pasta machine to the counter or table.
  • Cut the dough ball into 4 pieces and run one by one through the pasta machine. You start with this on the roll at the widest position. Run the dough through the roller, fold it over and turn it again on the widest setting. Now you turn the rollers a little closer together as you turn the rolling pin through them. Continue this until the dough is as thin as you want the pasta to be. We like thin pasta so we go up to 7 for spaghetti and up to 6 for lasagna.
  • At the end you choose whether you want to make tagliatelli or spaghetti and roll the now long rolling pin through the pasta cutter.
  • Hang the pasta on a drying rack, on a clothesline or over a chair with a tea towel over it.
  • Boil water with some salt and cook the pasta in it for a few minutes.
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