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SideChef
Recipes
Fresh Pasta
Recipe

4 INGREDIENTS • 8 STEPS • 2HRS

Fresh Pasta

5.0
1 rating
It’s completely different from your everyday Regina ready to boil dry version. Even if you do it once in your life, it’s worth it just to be able to oh-so-casually say, “What brand is this pasta? Oh no, it’s not store-bought. I made it actually.”
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Healthy-ish
Hi! I'm Nevine, a self-proclaimed foodie and Wellness Coach. I’m a firm believer in the power of food to heal and nourish, but that eating healthy doesn't have to be complicated or restrictive. Enjoy!
https://healthyish.me/
It’s completely different from your everyday Regina ready to boil dry version. Even if you do it once in your life, it’s worth it just to be able to oh-so-casually say, “What brand is this pasta? Oh no, it’s not store-bought. I made it actually.”
2HRS
Total Time
$1.58
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 tsp
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
325
Fat
5.4 g
Protein
12.0 g
Carbs
55.1 g
Add to plan
logo
Fresh Pasta
Save
author_avatar
Healthy-ish
Hi! I'm Nevine, a self-proclaimed foodie and Wellness Coach. I’m a firm believer in the power of food to heal and nourish, but that eating healthy doesn't have to be complicated or restrictive. Enjoy!
https://healthyish.me/
Cooking InstructionsHide images
step 1
In a bowl, mix Salt (1/2 tsp) and All-Purpose Flour (2 1/2 cups). Make a little well in the centre. Beat the Eggs (3) and Olive Oil (1 tsp) together and slowly pour them into the well.
step 1 In a bowl, mix Salt (1/2 tsp) and All-Purpose Flour (2 1/2 cups). Make a little well in the centre. Beat the Eggs (3) and Olive Oil (1 tsp)  together and slowly pour them into the well.
step 2
Gradually start mixing the wet and dry ingredients with a wooden spoon making sure the well stays intact. Just keep stirring in a circular motion, incorporating more and more flour into the egg until you get a soft, shaggy ball of dough.
step 2 Gradually start mixing the wet and dry ingredients with a wooden spoon making sure the well stays intact. Just keep stirring in a circular motion, incorporating more and more flour into the egg until you get a soft, shaggy ball of dough.
step 3
Transfer the ball of dough to a floured surface and start kneading it. Pull it, stretch it, pound it. Knead for 15 minutes or until not sticky and shiny.
step 3 Transfer the ball of dough to a floured surface and start kneading it. Pull it, stretch it, pound it. Knead for 15 minutes or until not sticky and shiny.
step 4
Wrap it up in cling film and let it rest for about 30 minutes.
step 4 Wrap it up in cling film and let it rest for about 30 minutes.
step 5
Divide the dough into 2 or 4 parts. Flatten the piece of dough into a rectangular disc and then run it through the pasta machine's largest setting, then repeat with a narrower setting until you have a thin sheet of dough.
step 5 Divide the dough into 2 or 4 parts. Flatten the piece of dough into a rectangular disc and then run it through the pasta machine's largest setting, then repeat with a narrower setting until you have a thin sheet of dough.
step 6
Run the sheet through the fettuccine extension and dust the pasta strands with flour to keep them separated.
step 6 Run the sheet through the fettuccine extension and dust the pasta strands with flour to keep them separated.
step 7
Use a cloth hanger to hang pasta. Boil the pasta in water and cook for 2 minutes.
step 7 Use a cloth hanger to hang pasta. Boil the pasta in water and cook for 2 minutes.
step 8
Serve with a sauce. Enjoy!
step 8 Serve with a sauce. Enjoy!
Tags
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Dairy-Free
Comfort Food
Shellfish-Free
Vegetarian
Pasta
Italian
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