HOMEMADE FRESH PASTA (without drying)

In many restaurants you can find fresh pasta in their menus recently. Fresh pasta is prepared right after the customer's order, so the dough is prepared fresh, then kneaded, shaped, the desired shapes are taken out and the pasta is boiled undried. 

The preparation is very simple. This amount is for one person, I made the pasta with pesto (love the combination of words pasta/pesto), and you can put whatever you want in the dough, fresh basil, parsley, parmesan ... anything or nothing. If you don't put anything, then skip the combining part of the 2 crusts.


  • 2 eggs
  • 200 g flour


  1. Beat the eggs with a fork and add about 150 g of flour and knead a firmer dough, if necessary add the remaining 50 g. The amount of flour depends on the size of the eggs, but approximately goes 100 g of flour per egg.
  2. Form a ball and let it rest for 30 minutes.
  3. Then divide the dough into 2 parts. Roll out 2 identical crusts from each part on a floured surface, preferably rectangular (I never succeed
  4. ), as thin as possible. 
  5. Add your favorite spice or filling on one crust (I coated a thin layer of pesto), leaving about 1 inch on the edges so that it doesn't come out of the ends when you put the other crust over. Put the other crust on top and with the help of the rolling pin roll out a bigger and thinner crust. 
  6. Then fold the crust from the ends once inwards and once more. Touch both ends of the crust.
  7. Cut same wide stripes with a knife, I wanted them wider, and you can cut them thinner. Gently separate the pieces with your hand as in the picture.

  8. Put fresh pasta in a boiling salted water and cook for 5-10 minutes, depending on the thickness of the pasta.
  9. Drain, add your favorite sauce (I put pesto and parmesan) and enjoy the freshly prepared master pasta.