homemade spaghetti

Updated: Oct 17, 2019

serves 4

prep time: 45 minutes

cook time: 4 minutes


4 eggs 1 yolk, whisked

3 cups tipo 00 flour

pinch of salt


tip the flour and salt onto a clean surface, i use the bench top for this. create a well in the centre of the flour then tip in the whisked eggs and yolk into the middle. work the flour into the eggs with your fingertips starting from the centre and making you way outwards

once the dough has come together knead it until smooth and elastic, this will take around 5 minutes then cover in cling film and set it aside to rest in the fridge for at least 30 minutes

once rested, cut the dough into quarters

take one quarter of the dough and flatten it with the palms of your hands. put the dough through the widest setting on your pasta machine then fold it over and repeat this process 2-3 times. gradually reduce the width of the gears until you reach your desired thickness. run the sheet of pasta through the spaghetti function then cut it off with a sharp knife

dust a little more flour over the cut pasta and aerate it gently with your hands to prevent it from sticking, set the pasta aside on a lined tray

repeat this process until you have used up all of your dough

bring a large pot of water to the boil and salt well. cook the pasta for 4 minutes or until al dente