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Fresh Pasta Recipe

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Adjust Servings:
450g Bread Flour
5 Egg Medium sized
1/2 tsp Salt
To Cook Pasta
300ml Water enough to cover pasta
2 tsp Salt as salty as sea water
1 tsp Olive Oil

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Fresh Pasta Recipe

Silky fresh pasta tastes so good!

  • 50 min
  • Serves 6
  • Medium


  • To Cook Pasta



Have you tasted fresh pasta? I think there is no turning back after tasting freshly made pasta. The texture and taste is just…. so smooth and silky. I don’t mean to sound “atas” because there is nothing “atas” about fresh pasta. It is a very cheap and simple food. An affordable luxury. =) We will show you how simple it is with the fresh pasta recipe below.

We have been making our own pasta for almost 2 years now. We started on this because Ed just suddenly was fascinated by the idea after watching too much cooking shows. Yeah, it sure looks cheap and easy and I used to make ban mee and mee hoon kueh with my dad.

So we watched a few youtube videos and picked a Jamie Oliver recipe using just a bottle as a rolling pin and a pizza cutter, we made our first batch of pasta. Tasted good enough for Mr DIY to say ok, let’s get a proper rolling pin (we were using a wine bottle the first time). After trying it with a rolling pin once, he said it was too tedious! But a decent pasta machine in Singapore is not cheap. We looked at many options from Sia Huat to Tangs to Amazon. Finally, my MIL told us that her friends running noodle stores in Indonesia has these machines and it is actually half the price at about $30. (A friend bought hers from JB for about the same price)

So finally, we got out hands on a pasta machine. (Since then, we recently upgraded to an Atlas bought from Amazon just this week.)

pasta machine top

pasta machine

It seems following Jamie’s recipe does not always work well. It turns out that the problem is in our different sized eggs and sometimes different flour properties. Mostly, the dough was too dry and really hard to work with so that we could not really knead the dough well enough at times. This resulted in rather brittle pasta that breaks too easily instead of a smooth, silky and elastic noodle.

After 2 years of improving our techniques and adapting it to the size of our eggs, the properties of local common flour, we finally decided that the best results are as follows. We will also share some techniques of doing it without the pasta maker. We have also recently been experimenting with sourdough pasta when I was thinking why a waste to throw extra sourdough starters away and researched on ways to use sourdough starters.

I recently discovered that pasta (but I suspect this depends on flour used) is low in GI and sourdough pasta, lower yet! Now this is one tasty replacement I don’t mind eating more often. So what is the difference in taste for regular flour pasta vs semolina flour pasta vs sourdough pasta?

We made semolina pasta a few times in initial attempts and I find it more hearty or rustic because of the coarser texture. So we moved on to making pasta with just all purpose flour. That tasted pretty good. Then last year, because of my 25kg bread flour bulk purchase, I decided to try using bread flour in pasta. Now I must say this is my favourite so far as the bread flour I use is super fine and strong so the pasta is extra silky while being firmer and more elastic texture.

Now, let’s talk about the sourdough pasta. How does adding sourdough starter to pasta be different? First off, the raw pasta will have a slightly fruity sourish yeasty smell. Taste wise, it tastes slightly sour and actually more flavourful. Texture wise, I feel that it is even just slightly silkier. This may be due to the higher moisture content from the starter. Sourdough pasta also cooks even faster than regular fresh pasta (which cooks in like 2-3 min).

Here, I will share the regular egg fresh pasta recipe using AP or bread flour using pasta machine or hand roll methods. With this basic recipe, you can make pasta sheets that you can then cut or adjust thickness accordingly. You can make tagliolini (which are wider than spaghetti), fettuccine, linguine, lasagne, ravioli, pappardelle, tagliatelle, Farfalline (bow ties – this one if you are really having fun with pasta… we tried once for 10 pax and never did it again! But it is such a joy to see the final product. LOL), cannelloni, tortellini (small) and tortelloni (big). This is a basic recipe that we feel works better overall for all sorts of pasta shapes.

You can also make squid ink pasta, egg free pasta (using only water), carrot pasta, spinach pasta, etc. We have made some coloured pasta with squid ink in higher frequency mainly because this is the easiest since we use pre-packed squid ink. (We tried making our own from squid ink extracted from fresh squid before but it is a little too messy so we rather not but really it is not difficult. You can google some videos on how to do it.)

Actually if you know how to make pasta, it is a breeze to make Chinese egg noodles and Chinese handmade noodles like ban mian, la mian, and mee hoon kueh and even dumpling skin, especially if you have a pasta machine. I will share these other recipes in a later post. My dad and I made pumpkin mee hoon kueh before and it tasted REALLY GOOD!

Equipment :

  • Mixing bowl
  • Spatula
  • Weighing scales
  • Mixer (optional)
  • Hangers (optional) or something to hang your pasta to let it dry
  • Pot of water to cook pasta in
  • Pasta maker or rolling pin (or a clean wine bottle with no labels) and pizza cutter
  • Knife or dough cutter or scrapers
  • Kitchen towels
  • An extra pair of hands (this is a nice project to do with someone else. Alone, it can be a little boring and tedious)

Remember to keep your table top clear so that you have space to work the sheets of pasta and you will want to have your tools on hand so that your floured hands don’t stain the entire kitchen because you have to open 5 drawers halfway through to get this or that.

I will also be posting on other types of noodle and pasta variations soon. Like squid ink, spinach, ban mian, pumpkin noodles, etc. Keep an eye out! Do let me know if you have interest in any specific noodle type I have mentioned above and I will give that priority.

atlas and dough
Our latest toy… Our upgraded Atlas Pasta Maker Wellness Model and voted one of the best. =) Review coming up soon….


fresh pasta fettucine 1
Pasta after drying and formed into a nest for storage.

If you are heaping the pasta on top of each other in a supper ware, we recommend to add a layer or baking sheet or cling wrap between. We sometimes also just lay them flat as per below to save space if there is quite a bit to store.

fresh pasta storage

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5 min

Mix ingredients

Place flour into a medium sized mixing bowl.
Add eggs and salt.
Use a mixer or spatula to incorporate all the ingredients into a rough ball.

20 min


Rest the dough in the mixing bowl for 20 min. You may cover with a wet towel or shrink wrap.

10-15 min


MIXER: Use dough hook to knead on medium-high speed till dough is smooth and elastic and not sticking to the sides.

HAND: lightly dust the table top with flour. Place dough on top and using the heel of your palm, push the dough down and away from you. Using you fingers, push it back towards you. Repeat this kneading motion till dough is smooth and elastic. Dust with flour whenever necessary.

Note: Dough should be firm to touch, smooth and elastic.

30 min to overnight

Wrap and Rest

Wrap the dough with cling wrap and let it rest in the fridge. You may rest it overnight if desired. This allows the dough to relax and build more gluten.

20 min

Portion and Roll

Remove the dough from fridge and let it adjust to room temperature.
Meanwhile, prepare for rolling.

Set up machine according to machine instructions. Dust table top and rolling pin with flour.
Using a rolling pin, or your palm, flatten the dough slightly then start feeding into the machine at the thickest setting. Fold the dough into half and repeat this 4-5 times until the dough is smooth. Then run the dough through the next setting for 2-3 times. Repeat for each setting to form a long, flat and rectangular dough sheet. The desired settings to end is usually 6-7 depending on personal preference. Dust with flour whenever necessary.

Dust table top and rolling pin with flour.
Once dough is acclimatised to room temperature, remove the cling wrap and place dough on floured surface. Using a scraper or knife, cut the dough into 4 equal pcs.
Using a rolling pin, or your palm, flatten the dough slightly. Fold in half and roll out again. Repeat this procedure 4-5 times till dough is less sticky and manageable. Then start rolling with rolling pin into a thin rectangular dough sheet. Thickness is usually less than 1mm.

Note: The thicker pastas are great for thick sauces while the thinner pastas are good for lighter sauces.

10 min


This step is good for machine users and if your pasta dough still tends to stick together even after dusting. Dry pasta sheets by hanging them on a hanger or laying them flat on the table.

Drying the pasta slightly will allow the pasta to be more manageable (less sticky) and easier to cut especially if cutting by machine.

5 min

Cut into desired width

MACHINE: Put the pasta sheets through the desired width of pasta cutter. If you are looking to create shapes that are not available on the cutter, simply cut by hand. Ensure the pasta sheets are well dusted with flour so that the cut pasta will not stick together easily.

HAND: Dust the pasta well with flour. Roll up the pasta loosely and gently into a tube and cut according to desired width with a knife on a flour dusted chopping board.

If you are making lasagne or cannelloni, cut the pasta sheets according to the size of the baking tray used. It is fine that each layer is made up of 2 pcs of pasta.

If you are making farfalline (bow ties), after cutting strips of pasta, cut each long strip into rectangles about 3cm x 2cm and wet fingers slightly to pinch the middle of the pasta together so it forms a bow. It will be good if you have a helper for this so that one can keep hands dry and cut pasta whilst the other with wet hands can pinch the pasta.

If you are making raviolis, the easiest way is to scoop the fillings on a big pasta sheets about 2 cm apart from one another. Then using a small brush or your fingers, wet the dough around the filling slightly. Then layer another sheet of similar size over the first sheet and cut each square out with a dough cutter or knife.

20 min

Final drying (for storage)

This step to dry the finished pasta helps to store the pasta. I sometimes dry it slightly even though I am cooking right away so that I don’t feel stressed cooking it as fresh pasta cooks really fast! And it prevents the pasta from sticking together so easily.

To store your pasta, you can either dust it heavily with flour / semolina and pack it loosely like a nest in a box in the chiller for 1-2 days. When using, be careful not to let water condense on the pasta.

Or we will dry it, by hanging it on hangers or poles like laundry and pack it like pasta nests then into a box and keep it in the freezer. This can store well for few months though we will of course finish our pasta in no more than 2 weeks. We usually dry till the pasta is stiff, but still malleable so that it does not break into pieces when we turn it.

3 min

Boil Pasta

Boil a pot of water with oil and salt. Take note that you only need enough water so that pasta is fully submerged in water.

Once water has small bubbles, add pasta in. If pasta has not been dried, take note that the cooking time may be less than a minute depending on how thick the pasta is.

If the pasta was dried before or frozen, this may take anything from 1-3 minutes to cook. Unlike cooking dried pasta, fresh pasta cooks really fast, so please do not walk away!

NOTE: Do not throw pasta water away. Use some of the pasta water in your sauce when cooking your pasta rather than water lends flavour and a starchy thickness to the sauce that allows the sauce to coat the pasta well.


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