Pasta Time

By , April 24, 2026

‘Life is combination of magic and pasta’

While preparing for tonight’s adult pasta class, I had the joy of practising at home, teaching my four-year-old and recreating pasta shapes from my husband’s childhood in Italy.

Here are all the steps from what I have learned so you can try it for yourself. Enjoy!

Egg Pasta

  • 2 cups of OO flour
  • 3 medium eggs
  • There are many combinations that are mentioned for egg pasta.
  • Instead of cups some note 100g of flour per egg.
  • Restaurant chefs will note recipes in grams, e.g. Thomas Keller, 500g OO Flour, 250g egg yolks.
  • Some people add salt, olive oil, milk.
  • The consistency of the dough will depend on the ingredients, the atmosphere, the temperature of your hands, so you will almost always need some adjustment for pasta.
  • 00 Flour is the best for egg pasta, it is lower in protein and finer, this makes for silkier pasta and so if best for noodles and filled pasta. Use semolina flour for shapes as it has a higher protein content and is more coarse, so has a better structure.
  • Keep a mound of flour and a little room temperature water nearby.
  • Add flour to a bowl or the kitchen table, make a well in the middle and add the eggs.
  • Whisk the eggs with a fork and slowly pull the flour in until a shaggy dough forms.
  • Before adjusting the dough with water or flour kneed for at least 1 minute to make sure the dough is well combined. Add water or flour if needed, but very little at a time (1 tsp) and keep kneading until smooth and the dough bounces back.
  • Nonna would touch your ear, and the dough should be the same consistency. Or press your finger into it and wait for it to rebound.
  • Rule of thumb, knead for at least 8 minutes. As you knead rotate the dough 90 degrees.
  • Kneading the dough develops the gluten. You cannot over knead pasta. 
  • Once you have finished kneading, mold into a smooth ball. Wrap in clingfilm. Let rest for 30 minutes. Rule of thumb, if cooking the pasta in the next 30-60 minutes, rest at room temperature. If cooking later, place in the fridge, when you want to cook bring to room temperature by letting it sit out for 30 minutes. This step is needed to relax the gluten.
  • Once the pasta dough has rested cut it into 4 even pieces, cover the ones you are not using so they don’t dry out.
  • Roll one piece into a rectangle. If using a rolling pin old style, roll the rectangle until the sheet is transparent (you can see your hand through it). Remember to push down on the rolling pin from the inside out to make sure you don’t end up with uneven dough.
  • If using a pasta machine set the pasta roller to 0. Feed the pasta rectangle into machine, shorter side first. Once the dough has come out the other end, fold one side of the piece into the middle then the other, creating 3 layers. Press down lightly. Feed this back into the machine. This is called laminating. It results in a silkier texture and better structural integrity as it strengthens the gluten. This is especially important for filled pasta.
  • Once you have done this lamination process 3 times, start rolling with increased dial numbers, 1 through 5. As the pasta gets longer, make sure not to tear it. Once ready (thickness of around 2mm), you’ll have around 30 inches, cut it into 3.
  • Flour the pasta and pasta machine and feed it through the higher-level pasta noodle section. Be sure to catch the noodles on the other side. Hang to dry and start with the next piece of dough.
  • To cook the noodles, add ¼ cup kosher salt to a 6 quart of boiling water. Add the pasta and cook for 3 minutes. Do not put the lid on, or it will boil over.
  • Make sure you don’t drain the noodles as they will get gummy due to the flour. Scoop out of the pot. Keep the pasta water for thickening your sauce.

Semolina (eggless pasta)

  • 2 cups fine semolina flour
  • ¾ cup warm water
  • Put the semolina onto the counter and make a wide well in the centre
  • Slowly pour in warm water will mixing with a fork or fingers
  • If too dry add water one teaspoon at a time, if sticky add a little flour
  • When shaggy, start kneading with your hands.
  • Knead for 10-12 minutes until smooth and elastic. It should feel firmer than egg pasta.
  • The kneading develops the gluten and gives pasta its bite
  • Rest the dough for 30-45 minutes. The semolina needs this time to hydrate.
  • Semolina is made from durum wheat, which has higher protein and strong gluten making it ideal for pasta shapes

Cavatelli

  • Roll into ropes
  • Cut into small pieces
  • Drag towards yourself with the back of a knife

Orecchiette

  • Roll into ropes
  • Cut into tiny pieces
  • Drag with a knife
  • Flip inside out

Gnocchetti Sardi

  • Roll into ropes
  • Cut into small pieces
  • Roll on the back of the fork to create groves in the pasta
  • To cook the pasta, add ¼ cup kosher salt to a 6 quart of boiling water. Add the pasta and cook for 3 minutes or 5 for thicker pasta shapes. Do not put the lid on, or it will boil over.
  • Make sure you don’t drain the noodles as they will get gummy due to the flour. Scoop out of the pot. Keep the pasta water for thickening your sauce.