Chuck's Fresh Pasta Recipe

Date December 24, 2005 | Chuck | Food
Version as of Dec 2018


Servings: 1

75g white flour (00, double zero, tipo 00) substitute: unbleached all purpose flour
25g fine semolina flour (or more of the above)

1 whole large egg
1/4 tsp salt


Step by Step Directions:

  1. Mix and hand knead for 7-10 minutes
  2. Cover with plastic and rest for 45 mins.
  3. Roll and cut.
  4. Boil in well salted water. 
  5. Fresh pasta only needs 2 or so minutes to cook.
  6. Finish cooking in sauce.  Never rinse.



  • Freezes well for several months or 5 days in fridge.
  • For stuffed pasta, I usually skip the semolina and use all white flour.
  • Roller setting for stuffed pasta: 2nd thinnest.
  • Roller setting for long pasta: 3nd thinnest.