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  • 300 g Plain Flour
  • 100 g Semolina
  • 50 ml Olive Oil
  • 25 ml water
  • 3 Eggs
  • Flour for dusting

Watch me cook this on 

Method : 
  • Sieve the Flour and Semolina into a large mixing bowl.
  • Mix the dry ingredients together, then add the olive oil and water.
  • Mix with a fork for a few minutes, then add the eggs to the mix.
  • Continue mixing with a fork until the dough starts to stick together.
  • Get the dough onto a floured surface and knead the dough for about 10 minutes or until smooth.
  • Wrap the dough in clingfilm and refrigerate for at least half hour or over night if you like.
  • When you are ready to use the pasta, remove from the fridge, and roll out with a rolling pin until flat enough to pass through a pasta machine.




' Pasta originated in Italy , and is a staple part of the Italian cuisine. 

There are many forms of pasta , but most of it all starts with some eggs , flour and water. And of course a pasta machine.

 There are of course other methods of making this versatile dish , and I use oil and semolina in my pasta.

So whether you are making Tagliatelle , Tortellini or Spaghetti you are going to need to make at least a basic pasta dough.

Some of my favourite pasta dishes are : 

Lasagne , Carbonara and Tortellini . '  


Pasta Carbonara

Classic Italia Lasagne


 Sausage Pasta Bake

Tuna Pasta Bake

Authentic Italian Pasta (No Egg)