Homemade Pasta


Homemade Pasta


4 eggs

500g flour

Preparing the pasta

Pour the flour into a bowl, make a hole in the centre allowing the eggs to be dropped into it. Mix the eggs with a fork, taking a little flour from the sides gradually until the eggs and flour are blended.

If the mixture is too dry and crumbly add a little lukewarm water. If it is too wet, add a little flour. Remove the mixture from the bowl and place it on a slightly floured table/ worktop. Knead it with your hands until it is of an even consistency.

TIP: A good mixture must never stick to your fingers.

Place the mixture on a cloth and cut it into several pieces. We advise cutting 2-3 pieces at a time, approx. 1cm thick, so that the pasta does not dry too quickly.

Producing the pasta types

Move the pasta adjustment dial on the side of the machine to position 1, pulling it outwards and turning it so that the two smooth rollers are completely open. Pass a piece of mixture through the rollers by turning the handle. Repeat 6-8 times, folding over the dough and sprinkling some of the flour in the middle if necessary to prevent the dough from sticking. The dough should be fairly soft. If it is too sticky, sprinkle lightly with flour.

Then set the dial at the next number and pass the dough through the rollers without feeding it over. Continue decreasing the space between the rollers by adjusting the dial by one increment each time, until the desired thickness of the dough is obtained.

Warning: Missing increments and forcing through dough directly into thinner settings may cause damage to the rollers.

If the pasta sheet has stretched too long to handle, divide into two pieces. Using a knife, cut the dough into the desired length and lay it on a cloth so that it does not dry. Once you have your desired pasta sheet, leave it to rest for 10 minutes before proceeding to the next step.


Remove the handle from its current position and insert into the hole alongside the cutter which will produce the type of pasta you wish to make. The cutter nearest to the smooth rollers will produce spaghetti and the next cutter will produce fettucine.


It is important to wait a while before cutting the pasta to avoid it being too soft. Lightly sprinkle flour onto the sheet left to rest to prevent and sticking to the cutter.


Turn the handle slowly whilst passing the dough through. If the dough is too soft the machine may have some difficulty in cutting it. In this case lightly flour the dough or leave it for approx 10 minutes and then try again. Be careful not to let the pasta get too dry as it will have difficulty passing through the rollers.


When your pasta has been produced, place the strips onto a large surface to dry before cooking.

Cutting your pasta dough

Follow below steps to use the Dual Spaghetti/ Fectuccine and Dual Angel Hair/ Lasagne attachments.

Cut the pasta sheet lengthwise into 10-12 inch sections. Lightly sprinkle with flour to prevent it from sticking to the cutter.

Remove the handle (D) from the pasta roller and insert into the hole of the selected pasta cutting attachment (F or G).

Tip: The dual attachments feature two holes, each which align with the corresponding pasta type. Make sure to insert the handle into the correct hole.

Feed the pasta sheet through the cutter by slowly turning the handle with one hand and guiding the cut pasta with your other.

Separate pasta and place onto the included drying rack. Let set for at least one hour before cooking.

Using the Ravioli attachment

Feed a dough slice through the pasta roller as directed in the Producing the Pasta types section. Stop after the adjustment knob reaches position 6. The dough should be fairly dry, but not brittle. Ideal length is 20cm-30cm inches long.

Lay the rolled pasta sheet on a lightly floured surface. Using the pasta wheel (C) trim the ends of the sheet, so that it fits properly into the attachment. 

Tip: To protect your work surface when trimming the pasta, layer with a thin cloth lightly dusted with flour.


Align the locking brackets on the ravioli cutting attachment (H) to that on the pasta roller (A) and slide into place. 

Remove the handle (D) from the pasta roller and insert into the hole on the ravioli attachment.

Fold the pasta sheet in half and insert the closed end between the rollers on the ravioli attachment. Turn the handle approximately a ¼ of a turn to catch the dough between the rollers. 

Separate the strips of dough as if opening a book and lay over the machine. 

Place a tablespoon of filling between the two sheets of dough. Do not spread or overfill. There should be approximately ¾ “ / 2cm of pasta dough on either side.

Slowly turn the handle to seal the first two rows of ravioli. The initial rows may not be as full as the rest. Continue to slowly turn the handle, adding additional filling in small increments as needed. Dust with flour if any sticking occurs. 

Once the entire sheet has passed through the machine lay on top of a lightly dusted countertop or table. Let it dry for 10 minutes. Cut the ravioli using a fluted pastry wheel (not included). If you do not own a pastry wheel you can cut with a pizza cutter or knife.

Tip: To perfect your technique, practice feeding pasta through the rollers without adding any filling.

Products Used

 World of Flavours Italian Complete Pasta Making Set