Basic pasta for a pasta maker

Basic pasta for a pasta maker
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, plus drying

Got a pasta maker? Use our recipe to make the perfect pasta.

Ingredients

  • 375g ‘00’ flour or strong bread flour
  • ½ tsp salt
  • 3 large eggs, lightly beaten
  • ½ tsp sunflower or olive oil

Method

  1. Place the ‘00’ flour and salt in the Kenwood Bowl. Add the eggs and sunflower or olive oil and, using the K Beater, mix on minimum speed or speed 1 for 1-2 minutes, until the mixture resembles breadcrumbs but is slightly moist.
  2. Fit the Pasta Maker with the preferred screen: Spaghetti, Tagliatelle, Macaroni, Lasagne or Rigatoni and, with the machine running on speed 2–3, drop small amounts of pasta dough mix into the feed tube. Leave to clear. Do not over-fill.
  3. Cut the pasta at preferred lengths (short for macaroni and rigatoni; long for spaghetti and tagliatelle.) Leave to dry for 30 minutes or allow to dry completely, before cooking.

Variations 

  • Wholemeal pasta: replace the plain flour with wholemeal flour.
  • Pasta rossa: replace 1 egg with 75g tomato purée. pasta verde: replace 1 egg with 150g frozen chopped spinach, defrosted and squeezed dry to remove all excess moisture. Adjust the flour quantity if necessary.
  • Herb pasta: Add 60ml (4 tablespoons) finely chopped mixed fresh herbs to the dry ingredients in step 1.

delicious. tips

  1. This recipe is made using the Kenwood Chef and its K Beater and Pasta Maker attachments.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Basic pasta dough

Home-made pasta takes no more time, money or effort than making pastry – no special...

Save recipe icon Save recipe icon Save recipe

Trompette pesto pasta

Trompette mushrooms have an amazing dark brown, almost black, colour that not only looks great...

Save recipe icon Save recipe icon Save recipe

November seasonal recipes

Duck ragù with spinach pasta

Inspired by Italy’s Veneto region Antonio Favuzzi created his own twist on the traditional duck...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine