---
title: "Fresh Pasta"
description: "Silky fresh egg pasta from nothing but flour and eggs — one egg to every 100g of flour, per person."
category: "Main Course"
cuisine: "Italian"
serves: "1 person"
prep: "45 mins"
cook: "3 mins"
author: "Thomas Chaplin"
site: "Chaplin Kitchen"
url: "https://chaplinkitchen.com/r/fresh-pasta/"
datePublished: "2026-10-08T22:18:47+01:00"
dateModified: "2026-10-08T22:18:47+01:00"
---

# Fresh Pasta

Silky fresh egg pasta from nothing but flour and eggs — one egg to every 100g of flour, per person.

**Category:** Main Course · **Cuisine:** Italian · **Serves:** 1 person · **Prep:** 45 mins · **Cook:** 3 mins

**Recipe URL:** https://chaplinkitchen.com/r/fresh-pasta/

## Ingredients

- 100g flour _(00 or plain, plus extra for dusting)_
- 1 egg

## Method

1. **Make a well.** Tip the flour onto a clean work surface or into a large bowl and make a deep well in the middle.
2. **Bring in the egg.** Crack the egg into the well and beat it with a fork, gradually drawing in the flour from the sides until it forms a shaggy dough.
3. **Knead the dough.** Knead for 8 to 10 minutes until smooth and springy. If it is sticky, add a little more flour; if it is dry and cracking, wet your hands and keep kneading.
4. **Rest the dough.** Wrap the dough and leave it to rest at room temperature for 30 minutes.
5. **Roll it out.** Roll the dough out on a lightly floured surface, with a pasta machine or a rolling pin, until thin enough to almost see your hand through it.
6. **Cut the pasta.** Dust with flour, loosely fold or roll up, and cut into ribbons of whatever width you like. Shake them out and toss with a little more flour so they do not stick.
7. **Cook the pasta.** Cook in a large pot of well-salted boiling water for 2 to 3 minutes, until tender.

## Notes

- Scale it by the ratio: one egg to every 100g of flour makes one portion.
- 00 flour gives the silkiest pasta, but plain flour works well too.
- Fresh pasta cooks far faster than dried — taste it after 2 minutes.
- Save a cup of the cooking water to loosen whatever sauce it is going into.