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We love making (and eating!) fresh pasta at home. Here is the recipe Mark uses both at home and the White Hart. It is delicious served simply with olive oil or butter and fresh Parmesan or you could try Mark's butternut squash and Parma ham pasta recipe here.

Ingredients (serves 4)

125g ‘00’ flour

125g semolina

200g egg yolks (approx. 8-10)


Add the ‘00’ flour, semolina and egg yolks into a food processor and mix until they form a ball (be careful not to overwork though). Remove from the food processor and knead 100 times by hand, until a smooth silky dough is formed. Cover in cling film and rest for 1 hour in the fridge.

Cut into thirds and work each section through a pasta machine (starting on the lowest setting and working up). Allow the three sheets to dry (leave them out for 10 minutes) before putting them through the pasta machine on the tagliatelle setting.

If you would like to print this recipe out, you can clink on the pdf link here.

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