Food & Drink

Hand Rolled Pasta – Take The Extra Time

Author: Garrett Tonge

Cuisine: Italian

Prep time: 1 hour

Cook time: 15 mins

Total time: 1 hour 15 mins

Serves: 6


Traditional hand rolled pasta, although a little more time consuming than dried pasta, is much tastier and impressive in the long run. I like to use the comparison of dried herbs vs fresh herbs. Take the extra time and deliver at your next dinner party.



6 Eggs

4 cups Flour

1 Tsp. Olive Oil

½ Tsp Sea Salt



Sift your dry ingredients together in a large bowl. Add eggs and olive oil into the center of your dry ingredients. Lightly whisk them together with a fork.

Begin stirring the flour into the egg. The dough should be a little dry, but workable.

Begin kneading the dough until it is smooth and elastic. This will create gluten and give your pasta that true Al dente taste and texture about 15 minutes.

Roll out your dough using a pasta roller or although a little more difficult and rolling pin. (Try rolling pasta to the thickness of a dime.)

Using a knife cut into desired thickness.



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