Main courses

  • 13 March, 2020

This is our standard egg pasta recipe and can be used for long shape pastas as well as filled pasta shapes. 


300g Cake flour
3 Whole large eggs
1 Egg yolk
Large pinch of salt


  • Place your flour and salt mixture on a flat working surface.
  • Make a well in the center and pour in your eggs.
  • Working fast, incorporate your egg mixture into your flour.
  • Work into a dough and knead well until very smooth.
  • Once you have reached the correct consistency, flatten, wrap and rest dough.
  • Quality check: Pasta dough should be smooth and elastic.

NOTE: When rolling pasta flour the pasta lightly from the flour shaker, but only if needed. If your consistency is correct you shouldn’t need much flour. NEVER flour the machine.

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