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The famous flour and egg based dish from Italy! It is the base for lots and lots of Italian dishes. Dishes such as Carbonara, Spaghetti bolognese and lasagne are just a few of the classics!

So what exactly is the perfect recipe for pasta? Use oil, don’t use oil? What type of flour works best? Do you need to import quality ingredients or can you just use an ingredient from your local supermarket? Then there’s the most important part, the egg!

What type of egg works best? Duck, Chicken or royal blue? So many questions just to produce this simple but extremely popular dish.

I really want to perfect the pasta recipe, as this is going to form the basis for most of the Italian dishes that I’m going to prepare. So it stands to reason that If I’m calling a recipe my own, I need to have a perfect pasta to use!

My pasta machine turned up this morning and I am excited to crack it open (pun intended!) and use it!

I used standard hen eggs in my how-to video, which you can find at the bottom of the post, as these eggs are readily available. Feel free to use blue Arancian hen eggs or duck eggs if you come across them though!

The eggs

All eggs I use are free range, I don’t agree with caging hens and for this reason, I don’t use them.

The eggs that I will be using are as follows;

  • Standard
  • Duck egg
  • Blue Arancian

Hen Egg

Hen Eggs

This pasta is really good, it’s silky and smooth and its flavour is still a lot better than store brought pasta.

It came together really well and have a really firm texture.

I cooked it for about 7 minutes, which was how long it took for the flour taste to be cooked out of it. It was a tad flavourless in comparison to the other two pasta’s but still so much better than ready made store brought

Blue Arancian Egg

Blue Arancian eggs

The blue Arancian pasta took on a deep orange colour this is because of the yolks in the eggs, they were really orange! The flavour of this pasta was really prominent, with a slight taste of egg. It was really silky and smooth it should be able to stand up to rich tomato and herb sauces. I made a carbonara with it and the results were outstanding!

Duck Egg

Duck eggs

This pasta was light a delicate, which surprised me as the when I cracked the eggs open that had a really strong egg smell. This seemed to disappear when they were cooked which I was pleasantly surprised at. The flavour was complex but delicate, this type of pasta would be best used for lighter dishes.

The flavour in homemade pasta is amazing and is well worth the effort!

Overall the standard Hen egg pasta is really tasty compared to store brought dry pasta. However and it is a big however, if you are going to the trouble of making your own pasta, I really recommend using a duck or Blue Hen egg. Providing you can get them that is!


The recipe for my past is as follows;

  • 250 grams type 00 flour
  • 4 egg yolks and 1 egg (use whatever eggs you like)
  • 15ml Oil (I use rapeseed oil but feel free to use any)
  • 15ml water
  • extra flour for dusting etc

First things first, clean a side down and make sure it is really dry! Empty the sifted flour onto the side and make a small well in the middle.

pasta flour

First things first, clean a side down and make sure it is really dry! Empty the sifted flour onto the side and make a small well in the middle.

,My side are always clean but when making this pasta dough I doubly make sure that they are so there are no hidden ‘surprises’!

adding oil to the flour

Whisk your eggs and pour them into the middle of your well. Using your hands, slowly work the egg into your flour in a circular motion. Once most of the flour has come together with the egg, add in your oil and repeat.

Eggs are a natural product. So the volume of liquid out of them is never going to be the same. 

Add a little more water if the dough hasn’t come together properly and add some more flour if your dough is too wet!

"The dough's consistency should be fairly tight, dry and it should spring back when pressed lightly."

Once your dough is at the right consistency, wrap it in cling film. You need to leave your pasta dough to rest for at least 30 minutes. I like to leave my dough for at least an hour. This way I know that my dough has fully rested.

pasta machine

Set your pasta machine up making sure it is secure using the bolt that is supplied.

rolling pasta dough

Dust your worktop with some flour, unwrap your pasta dough and cut it into four equal parts. Roll one of the portions of the pasta dough with a rolling pin, try to get the shape of a rectangle.

Set the pasta machine to it’s widest setting and run the pasta dough through it. Reduce the setting of the pasta machine and repeat.

a sheet of pasta dough

Keep running the pasta dough though the pasta machine a reducing the setting each time. Keep doing this this until you have reached the lowest setting.

 Run the dough through the machine twice at this setting. This is really important, it is so the pasta doesn’t spring back when it comes to cutting it into thin strips.

Repeat these steps with the remaining portions of dough that you have.

Pile of pasta

You should now have some beautiful sheet pasta, which you can now use as pasta sheets for lasagne, cannoli or ravioli. Or if you prefer you can cut the pasta using the pasta machines settings the choices are yours to make!


If you are using the machine to cut the pasta into long strips of tagaltelli, or any other  pasta. You will have pull the strands apart after running them through the settings of your pasta machine machine.

Using your pasta

The pasta that you have just made is good to use for up to 24 hours. So long as it is kept cool in the fridge. You can always dry it out and it will be good to use for about a month. 

Having said that, if you are using your pasta to make ravioli you will need to make them as soon as you have made the pasta sheets as it will dry out and will get really difficult to use.

I tend to use some of my pasta straight away and dry the rest out!

When cooking, cook it for as long as it takes for the flour taste to leave! I tend to find that this can take up to 6 to 7 minutes. Do you really want to undercook it? Especially after spending so long making it!

The How to Video is here!

If you are using Blue hen eggs or duck eggs simple change these over!

Play Video

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