Serves two, generously (for us :) )


  • 300g pastry flour
  • 3 eggs


  1. Place flour in a bowl and create a well in the centre.
  2. Crack eggs into well and scramble with a fork.
  3. Gradually mix in flour until it's all combined.
  4. Knead until very well mixed together. It should not stick to your hands. It was very stiff and smooth. Make sure there are no lumps, even little ones!
  5. Wrap thoroughly in plastic wrap and refrigerate for half an hour.
  6. Break off into balls the size of an orange (keep remaining dough wrapped) and gradually work through pasta machine, folding over and reworking several times before beginning to thin out. Be sure to dust both sides with pastry flour now and then.
  7. Once you've run the dough through many times on the thickest setting, begin to run it through subsequent thicknesses, once or twice at each level until thin enough.
  8. When it's thin enough to slice into noodles, be sure to coat in flour before slicing. Slice right away - don't let it dry before slicing. Careful as it's coming out, pasta may stick together. Take care to keep it separated as it comes out.


First attempt:

  • Spaghetti on level 4 was VERY thin, more like angel hair
  • Fettuccine on level 4 was perfect!

Second attempt:

  • Spaghetti on level 6 seems just about right!