And I Am Back in the Game

Cook Meter: Intermediate
Cost Meter: $

Lately my cooking has not been living up to my expectations. I was downtrodden, I was beaten, I felt like a cooking failure. That was until last Sunday when after perusing my favourite kitchen store I bought something. A pasta machine in fact.

I have never ever attempted to make pasta. It never interested me. I eat it yes, I love it, but making it myself? Surely that's too hard? So I threw caution to the wind and jumped in, and to my surprise I am a pasta success. Talk about inflating my ego back to up to nauseating heights.

Pasta making isn't actually that hard once you know what the dough should feel like as it runs through the machine and the thickness that it should be. In fact it's actually quite relaxing, the kneading, the rolling, the cutting, the drying. It's a process that put me in the same mood as snuggling up in a featherdown duvet on a cold winters rainy day.

So today i'm going to show you how I made pasta. Pasta that was so light and fluffly that I'm contemplating never buying dried pasta again. Pasta didn't make me feel all heavy and gross afterwards. Pasta that made me feel Italian.

200 grams of pasta dough
2 x eggs
pinch of salt


1. Pour the flour onto a clean bench or board and make a well in the centre.

2. Crack the eggs into the well, add the pinch of salt.

3. Use a fork to slowly blend egg and salt with flour and then combine with the flour until a dough is formed.

4. You then want to knead the dough until it becomes smooth. If the dough is still sticking to your hands after a couple of minutes kneading, add more flour.

5. Once the dough has become smooth and elastic, wrap in cling film and put into the fridge for 30mins.

Rolling the Dough:

1. Take your dough from the fridge and separate into four pieces. This is my personal preference. I like the pieces to be smaller because I can handle it better and find it easier to roll.

2. Press your piece of dough into a rectangle shape and lightly dust with flour. Open your pasta machine to the widest setting. Run through a few times, then fold ontop of itself, press together and turn 90 degrees and repeat process. If you find at any point that it is sticking or not coming out smoothly, dust again with flour.

3. Change the roller to the next smallest setting, repeat the previous step without folding onto itself. I rolled through each setting twice, dusting with flour where needed until it reached the thickness that I like.

Cutting the pasta:

1. Get your cutting attachment, make sure that your dough is dusted with flour. If its too moist it will not cut properly.

2. Run through the cutters and then hang to dry. Some people use broomsticks, I made myself a contraption with a drying rack, my microwave and recipe book holder. But essentially you want to keep the pasta separate so that it doesn't stick to itself.

3. They say that you can dry it for up to a week or cook it right then and there. So it's really up to you how you want to do it. But give it a go, I find its a trial and error thing. You will figure out what works best for you when you get stuck into it.


  1. So beautiful! I love making pasta, it's one of those Sunday activities that just makes you feel alive!

  2. Sure does. I am amazed by how therapeutic it feels.


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