Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times.

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, ...

Fresh pasta is much more homely than dry pasta, and it's healthier too. However, this culinary specialty is an art. If you ...

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

Read more: 11 Of The Best Cooking Tips From Bobby Flay If you're learning how to make pasta, you can't go wrong with chef Bobby Flay as your teacher. After making the pasta dough in the food processor ...