Fresh Pasta
Fresh Pasta
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Fresh Pasta

30 MIN



  1. Place the flour in a large mixing bowl.
  2. Make a well in the centre.
  3. Break the eggs into the well and add the oil.
  4. With a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands.
  5. Do not use too much flour. A few tablespoons may be left over, or there may not be quite enough, depending on the humidity level and the size of the eggs.
  6. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.
  7. Let stand for 30 minutes before rolling. If rolling the dough by hand, use a pasta rolling pin and roll it very thin. Cut in 1 cm strips for fettuccine.
  8. If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.


Five common pasta pitfalls

Cooking in advance
Pasta should be cooked just before serving, with sauce ready and waiting. If your pasta sticks together after cooking and you have to rinse it with water, either it’s overcooked or it’s been sitting too long.

If you believe you can test for doneness by flinging some pasta against the wall, forget it. The first thing you need to know is that pasta that sticks is overcooked. Second, the best way to check for doneness is tasting. Whether you’re using fresh or dried pasta, it should be al dente (that is, have a little bite in the centre). Don’t rely on the cooking time printed on the package, which generally won’t account for the amount being cooked. For al dente pasta, keep an eye on your noodles throughout cooking. Fresh pasta needs only a minute or two, while dried pasta can cook in 5 to 10 minutes depending on quantity and type.

Salt enhances flavour but doesn’t affect cooking. In Italy, most cooks use 5 ml (1 teaspoon) of salt for every 750 ml (3 cups) of water.

Oil in the boil
It’s a myth that oil stops pasta from sticking during cooking. It can, however, cause problems by coating the pasta with a thin film of oil. If that happens, the sauce won’t stick to the pasta properly.

Never rinse your pasta unless you’ll be serving it cold, such as in a salad. In that case, the cold water stops the cooking and keeps the noodles firm after they’re dressed.


  1. The pasta dough is cracked i cant work with it

  2. Simple and great recipe. To naysayers(Mal y.)...get a pasta maker. You can make excellent pasta with this recipe. It's easy, quick and beats any store bought pasta any day...Even my kids can make the difference. Not to mention its a great family experience (kids made it) & my kids swear by it :). (Mireille début dans la farine) Thx!

  3. i have used this recipe 3 times since I saw Ricardo doing it last week with his guest,,, love it

  4. Have to give one star here. The most difficult part here is making the pasta ie. slicing it. The directions don't describe in detail how to make spaghetti without a rolling mill. An epic fail as are the fake positive reviews

  5. sometimes, a little flour that finds itself on the pasta will froth up in the boiling water and boil over. I find a tiny bit of oil, a couple of drops, changes the surface tension of the water and keeps it from boiling over, just like when you're cooking beans.

  6. Very simple and easy ! I would say hold back half a cup of the flour and add as you go.

  7. I used this recipe to make the pasta for my cheese filled Ravioli and it was amazing!

  8. Good pasta. Easy fun and yummy!

  9. easy......good pasta Thank you

  10. Peut-on congeler les pates?

  11. Super easy and it works. I did it with kids and they had fun working the dough and making the pasta.

  12. Easy & excellent !

  13. A quel point met-on le sel dans la pâte? (Il figure dans la liste d'ingrédients, mais pas dans les directives...)

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