Cover for Homemade pasta

Homemade pasta


  • 1 large egg for 100g flour (type 00). Add a bit more for dusting
  • pinch of salt


  1. mix all ingredients till you have something homogeneous
  2. let the dough rest for 30mins
  3. pass the pasta to the pasta machine


Mixing flours

Durum wheat semolina or dark flour ⚠️ When using another type of flour, always mix it with type 00 flour. (keep a 50%/50% ratio)

Full egg yolks

If you remove egg whites, you will have to get ~50-60g of egg yolk per 100g of flour.

Green tagliatelle

Keep the “1 large egg for 100g” flour ratio.

Add some fresh spinach and chop them as small as possible (with a food processor)

Red pasta

To have red pasta, you can use tomato paste (double concentrated). Approximately 1/2 tablespoon per 100g of flour. Mix it with the eggs before incorporating the flour.

Black pasta

Use some squid ink to colour the dough. Keep the 1 teaspoon per 100g of flour ratio.