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Fresh Pasta

Ingredients in these recipes use 1 cup of Italian “00” flour, 1 egg & a little water, if the egg is small. 

Nonegg pasta uses fine durum wheat semolina flour & water.   
¾ cup flour
3 Tbsp water - per person
Knead well, let rest 20 minutes before using. 

I use unbleached flour. 


The goal is a soft dough, rolled out, then, cut with a knife. 


Mixes include spinach, beets, cocoa, etc. to add color or flavor. When adding other ingredients, keep the proportions balanced, to keep the mixture from being too wet. 


For drying, cut the pasta into the shape you want, let it dry on a clean lightly floured cloth, or separated by parchment paper. It can also be frozen, wrapped in plastic or foil. 

Egg Pasta
(4 servings)


3 cups flour
3 medium eggs
Pinch of salt

Pasta Verde
Add 1/3 cup well drained, puréed cook spinach, leave out one egg.


Pasta Purpurea
Add 4 Tbsp beet juice, leave out one egg. 


Pasta Arancione
Add 4 Tbsp carrot juice, leave out one egg.


Pasta Rosa
Add 1 ½ Tbsp tomato purée 


Pasta Di Cioccolato
Add 2 Tbsp cocoa powder to basic ingredients. 


- - - 

Cut rolled pasta into ¾ inch wide strips


Cut rolled pasta into ¼ inch wide strips


Cut rolled pasta onto ¼ wide strips
See picture


Tagliolini / Tajerin
Cut rolled pasta into 1/16 inch wide strips 


Capellini D’Angelo
Cut rolled pasta into 1/32 to 1/16 inch wide strips


These 5 types, use well dusted folded sheet of pasta. 


- - -

Maccheroni/ Spaghetti Alla Chitarra
Roll out pasta to 1/16 inch thick sheet
Cut 1/16 inch wide strips


Roll out to 1/8 inch thick
Cut 1/8 inch wide


Lasagne / Raviolo Aperto 
Cut trimmed oblong pasta into long strips to desired widths 





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When using fillings, push all the air around the filling out, pinch dough together. If desired, lightly moisten the dough before pinching it. 




Use a lot of water. Too little water causes the pasta to re-absorbe the starch. 

Salt, if desired: 1/2 oz per 4 1/2 cups of water, added just before the water begins to boil. 

Bring the water to a full rolling boil, add pasta and cover, to bring the boil back quickly, then remove the lid. 

Boil 2-3 minutes for fresh pasta

Boil 18-20 minutes for dried pasta


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For the tomatoe sauce, I used the jar of tomatoes, that didn’t seal, and a store bought can,  plus the 1/2 lb. of burger, & spices. 


I could have gotten 12 ravalloi, out of 1 cup of flour & 1 egg, but I didn’t roll the first 1/2 of the dough quite thin enough. I put the leftover hamburger into the remaining sauce for spegetti.  



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  • 1 year later...
Guest Ana Pirs

Yammy!)) Thanks for recipe!))

I like this recipe - Creamy mushrooms avocado pasta

3.5 ounces Penne Pasta
5 ounces Mushrooms
½ Red Onion
3 ounces Fresh Spinach
1 Avocado
½ Lime
3 minced cloves Garlic
1,5 oz Parsley
2 tbsp Almond Milk
4 tbsp Water
1 tbsp Extra Virgin Olive Oil
½ tsp Salt
Pinch of Black Pepper

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Please indicate how long it took you to do this. I want to repeat it or part of it, but I have a busy schedule every day.

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Daniel-J, prepping the dough doesn’t take long to kneed & roll out.  5 minutes or so.

Time to pre cook the hamburger and sauce, maybe 15 minutes.  Once it’s all prepared, 10-15 minutes in the oven at about 350*F. 

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