I always find pasta-making a great school holiday activity and we had four egg yolks left over from the figgy meringue pudding, so tonight’s supper was a no-brainer. Pasta-making is (at least) a two-person job, and Sam is a great helper and enthusiastic handle-turner.


As a general rule, use 100g flour for each egg, and 100g flour per (adult) portion. My quantities are slightly different because I had left-over egg yolks, but this worked just fine.

  • 200g pasta flour
  • 4 egg yolks and 1 whole egg
  • a splash of water
  • squid ink (optional)

Put the flour in large mixing bowl, make a well in the centre of the flour and pour in the egg. Give a little stir with a knife, then let the kids in to work the ingredients together with their grubby little hands.

Add a splash of cold water and bring the mixture together into a doughy ball. Wrap in cling-film and refrigerate for an hour or so.

Now it is time to bring out the pasta machine.

Sprinkle some flour on the table.

Squeeze the dough through the pasta machine, rolling it thinner and thinner each time. If necessary, cut your sheets into two. Allow a little rest, I think the pasta sheets benefit from a little drying out (but not too much!). Now it is time to run it through the cutters.

Throw the pasta into boiling water for 2-3 minutes. Drain.

We served with salmon and broccoli.