Making fresh pasta from scratch!

Posted on November 16, 2015 by Skylar & Chloe | 0 comments

Making Pasta is Fun!

Today we attended the Surrey Fusion Festival and cooked on stage along many amazing chefs. We had such a fun time teaching the crowd how to make fresh pasta. We learned a lot from this event including, make sure you have a backup plan for any equipment mishaps. We didn't actually have a mishap, but well we were planning to show how to roll pasta using a pasta bike but the pasta bike could not be attached to the cooking stage, but not to worry we were able to roll it out by hand - which of course makes making pasta accessible to everyone that has a rolling pin, a knife & strong muscles!

Making pasta is not complicated, it just takes a bit of patience and once you've tasted fresh pasta, you will never want to eat pasta out of a box again. My whole family loves pasta, especially my sister. I love making fresh pasta dough, it's fun, it's a lot like making play dough and it's also like a science experiment, but as we all know experiments can go wrong. I did a lot of experimenting and made mistakes before coming up with the measurements and times that work. 

Once you've made the dough, you can do so many things with it; linguini, tagliatelle, ravioli, lasagna, cannelloni, tortellini...

It is really useful to invest in a Pasta Bike (I use the Atlas 150 Pasta Bike). You can roll the dough by hand, but just make sure you roll it thin enough. WIth the pasta bike you can roll your dough into sheets and then cut it into different types of pastas like tagliatelle or use the sheets to make ravioli or tortellini.

If you have a Kitchen Aid Stand Mixer you can also get an attachment that allows you to make penne and fusilli.

Fresh Pasta

Serves 2  Method Time: 2 hours  Cook Time: 3-4 minutes


100 grams Semolina
100 grams Tipo '00' Flour (or All Purpose)
2 eggs
Olive Oil for rubbing your hands


Clean Hands!
Clean Counter
Plastic Wrap
Rolling Pin & a Chef Knife or a Pasta Bike
A large pot for cooking the pasta in
Pasta Strainer


1. Start by mounding the flour on a large clean surface.
2. Make a well in the centre (like a volcano crater). Crack the eggs into the well.

Hint: Always bring your eggs to room temperature before using. Eggs that are brought to room temperature absorb the flour easier.

3. Use a fork to whisk the eggs, adding a little flour as you go. When it gets too thick to use a fork switch to your hands. 
4. Once you've formed the dough you knead for 15 minutes by hand. 

Hint: Rub your hands with a little bit of olive oil before you start kneading and then the dough won't stick to them.

5. Shape the dough into a ball and rub it with 1 teaspoon of olive oil. Wrap the dough in plastic wrap and let it rest for 1 hour.
6. Cut the dough into 5 pieces and roll them to your preferred thickness through the Pasta Bike or by hand with a rolling pin. Just make sure you get it nice and thin!
7.Cut the rolled out pieces into your preferred width, have fun playing with the different settings on your Pasta Bike or if you are cutting the pasta by hand, roll the long strips of dough into a roll and cut with a sharp knife to the thickness you like.

Hint: When rolling dough by hand and cutting it, usually it works best to go for a wider noodle like Tagliatelle.

8. Place the pasta into a pot of boiling water and cook for 3-4 minutes. Strain & Enjoy!

 Hint: Having a pastry scraper is a super handy helpful tool for cleaning the counter after kneading the dough. It's fun to use and it make your parents happy that you cleaned up!

Did you enjoy your fresh pasta? Tag us in a photo of your pasta on Instagram @kidsccg #kidscancookgourmet and find more great recipes from us here.


Wondering why you need to knead the dough for 15 minutes and then let it sit for an hour?

  • When you knead the dough it increases the gluten content which makes it stronger and so it won't break when it's boiling.
  • When you let the dough rest, the gluten's relax. The same gluten's are still there but they aren't so stiff, making it easier to roll out.


Posted in Pasta



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