Making homemade pasta dough can be a tricky, messy affair. Under-kneading the dough can make it dense, using the wrong flour is a misstep, and perfecting the method has a learning curve.

Although aesthetically pleasing, combining eggs in a flour well to make fresh pasta is certain to be messy and inefficient.

A pasta maker can bring you that much closer to making delicious pasta from scratch without much effort. Using a machine speeds up the preparation and ensures the dough mixes evenly, with options ...

Role the dough into desired shapes and sizes cannelloni, ravioli, thin noodles etc and enjoy a fresh and homemade pasta. Add water, a little at a time, to knead into a stiff dough. 3. Rest the dough, ...

together with a pasta attachment to roll and cut the finished dough to size are both useful bits of kit if making pasta becomes your thing! I recommend using ‘00’ grade wheat pasta flour.

Make sure the other dough pieces are covered with a damp tea towel to prevent them from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta ...

the dough should be made 30min before using. 2. For making the pasta dough mix all the dry ingredients together, semola, farina and salt and create a well with a hole in the center. 3. Whip eggs ...