Fresh Pasta

Fresh Pasta
A fail-safe pasta recipe which you can use as a base for any shape or size you could ever want to cook with
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Fresh Pasta


  • 100g fine semolina flour
  • 150g '00' flour (very finely ground flour)
  • 4 whole eggs
  • 2 egg yolks
  • 25g olive oil
  • pinch of salt

How to make

  1. Put the semolina, 00 flour and salt in a large bowl and create a well in the middle.
  2. Add the whole eggs, yolks and olive oil into the centre of the well.
  3. With your hands, slowly bring the flour mixture into the wet ingredients in a circular motion.
  4. Continue until the mixture forms a crumbly dough.
  5. Knead the dough until it becomes a ball and wrap in cling film, leaving to rest for 30 minutes at room temperature.
  6. Cut the dough into 4 portions, and pass each piece of dough through your pasta machine on its widest setting twice.
  7. Repeat the process, decreasing the roller setting grade by grade each time, until you have reached the smallest setting.
  8. On a ready semolina dusted surface, lay out the pasta and cut into your desired pasta shape.

To serve

The pasta takes around 2 minutes to cook. You can serve it with any sauce of your choice, for Arbour's Spring tasting menu, we are making mushroom tortellini, with morels and black garlic.

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