Basic Pasta Dough

Pasta Making, Ravioli, Kitchen to Table, Yamba

Pasta making is tactile, therapeutic and the end result is rewarding and delicious. Homemade pasta will definitely wow friends and family, all you need is this basic recipe and some time to knead the dough and roll it out. You’ll need a pasta roller too if you haven’t already got one! We recommend either this manual pasta maker: Marcato Atlas Pasta Machine, or for those that have a Kitchenaid stand mixer we also sell the attachments. You can purchase the pasta roller on its own or in the 3 piece set (that has the flat sheet roller, spaghetti and fettuccine cutters). Also, just a reminder to stock up on some passata and pasta sauces.

Sometimes after all the excitement of making your fresh pasta, you’ve no more time or energy to make the actual dish so keep a bottle of either of these pasta sauces in the pantry – tomato & basil & old tarts. A quick, easy option and a crowd favourite in the shop, so much so, we have regulars that come in almost weekly for it. Or if you like to plan ahead then give our  Vegetable lasagne OR one-pot pasta with tomato and spinach a try.

We hope you enjoy making your own pasta!

Pasta Making, Ravioli, Kitchen to Table, Yamba

Basic Pasta Dough

Pasta making: it’s tactile, therapeutic and the end result is rewarding and delicious! Hence, you need this basic dough recipe to get you started.


  • Pasta Machine


  • 300 g plain or '00' flour plus extra to dust
  • 3 eggs lightly beaten


  • Place the flour in a mound on the bench and use your fingers to make a large hole in the centre.
  • Lightly whisk the eggs with a fork then, pour the eggs into the hole. Use a fork to gradually bring the flour into the egg to form a rough dough. If the dough is a little dry, add a small amount of cold water.
  • Remove dough from bowl and knead for 5 minutes until smooth. Leave the dough to rest for 30 minutes or so under an upturned bowl.
  • Clamp the pasta machine to the bench. Divide the dough into 4 portions and dust lightly with flour.
  • Flatten a piece of dough so that it will go easily through the widest setting of the roller. Fold the strip of dough in thirds like an envelope and roll it again. Repeat this process 5-6 times or until the pasta is smooth and silky and almost the width of the rollers.
  • Now that the kneading is over, it is time to stretch the dough. Set the machine one notch down and roll it through. Continue working through each setting until the sheets of pasta are the desired thickness. Lightly dust the pasta with flour as required to stop it from sticking to the rollers or the bench.
  • Use the flat sheets for making lasagne, cannelloni or ravioli.


If you're using the KitchenAid attachments, mindful that you'll need to flatten the dough with the roller before using the cutters. Always start on the widest setting when rolling out your dough.


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