Fresh Pasta

Fresh Pasta

Chef: Steve Pollard

Description: I always make pasta by hand because it is simple and fun to make, but you can use a food processor.

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  • 1 pinch saffron, chopped
  • 2 tbsp. olive oil
  • 3 egg yolks
  • 2 whole eggs
  • 225 g pasta flour or all-purpose flour


  1. Dissolve the saffron in a little warm water.

  2. Sieve the flour onto a stainless table or marble surface and make a well in the middle of the flour. Set aside a little flour for kneading later.

  3. Add the eggs and saffron to the flour and slowly mix well. Work to form a nice smooth dough.

  4. Knead for at least 5-7 minutes until a nice smooth slight elastic texture is achieved.

  5. Rest in the fridge overnight before rolling and cutting into shape.

Recipe by Steve Pollard, Steve Pollard