How To Make Pasta From Scratch

How To Make Pasta From Scratch


Servings 6
Time Needed Prep
Ingredients 3
Difficulty Medium

Rating (click to rate)

4.3 based on 10 ratings.


  • 2 cups Plain Flour or 'OO' Flour
  • 2 Eggs
  • Water cold

Nutrition Information

Qty per
47g serve
Qty per
Energy 33cal 70cal
Protein 1g 2.11g
Fat (total) 0g 0g
 - saturated 0.17g 0.35g
Carbohydrate 7.3g 15.5g
 - sugars 0.33g 0.7g
Dietary Fibre 0.33g 0.7g
Sodium 0mg 0mg

Nutritional information does not include the following ingredients: Eggs

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Now pasta is really, really cheap to buy, but it is also really cheap to make – and the home made version not only tastes delicious – but it’s really good fun to make.  If you have a pasta machine – fantastic!  But we show you here how to make pasta from scratch with your hands!


For more great pasta recipes, visit the Stay at Home Mum recipes page

Untitled 1 | Stay at Home


  1. Sift the flour into a bowl and make a well in the centre.

  2. Add the eggs and stir with a butter knife to form a dough (about 3 tablespoons of cold water - but judge as you go!).

  3. Turn the dough out onto a floured board and knead thoroughly for about 10 - 15 minutes or until the dough is nice and smooth and pliable.

  4. Dust with a little flour and wrap in plastic wrap and place in the fridge for at least thirty minutes.

  5. Remove the ball of dough from the fridge and unwrap.

  6. Give it a quick knead again (just a few minutes) then roll out very finely and cut into the desired shape or run through a pasta machine if you have one.

  7. Roll out the pasta into a long rectangle shape.

  8. Starting from the short end, roll up the dough then cut up very finely into strips.

  9. Unravel each strip and spread on a floured tray (or semolina works well too).

  10. To cook - Drop into a large pot of salted boiling water for about 5 minutes or until the pasta is tender.

  11. Drain and serve with the sauce of your choice.  Options include Tomato, Pesto or Carbonara.

  12. Roll pasta dough out as thinly as you can.

  13. Cut into sheets approximately 8cm by 10cm.

  14. Fresh pasta does not take as long to cook as the dried shop bought variety.

  15. Divide the dough into two.

  16. Roll each half out into a very long, very thin strip.

  17. Place teaspoons of your desired filling every 5cm along one of the strips.

  18. Brush around the filling with a little warm water and then press the other pasta sheet on top, careful to secure the filling well.

  19. Using a sharp knife or pastry wheel, cut away the excess pasta dough.

  20. Fill a large pot with hot salty water and cook carefully for approximately 15 minutes.

  21. Drain well and serve piping hot with your desired sauce.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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