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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

All pasta should be cooked 'al dente' to really appreciate it. These are the magic words in Italian cooking – it means 'to a bite', and refers to the slight resistance to the bite when eaten. When boiling pasta, look for the tiniest core of white to double-check it's al dente.

Preparation time:  30 minutes
Cooking time: 6-7 minutes
Serves: 4

Attachments: Spiral Dough Hook, Food Processor


This recipe will make a range of pasta using your Cooking Chef – from large rectangles of lasagne to thin strips of tagliatelle.

  1. Put the flour, salt, oil and eggs into the bowl of the machine. Attach the Spiral Dough Hook and set the speed to 1-2 and knead for 2 minutes or until the dough comes together. Place the dough onto the work surface and knead until smooth. Wrap in cling film and rest for 30 minutes.
  2. Attach the Flat Pasta Maker to the machine, scatter some semolina onto the pasta and cut into four equal pieces. Lightly roll it with a rolling pin into a rectangle shape. Set the Flat Pasta Roller to the widest setting, moving up through the numbers on the side of the roller, and using a low speed, feed the pasta through it several times, folding it in half each time, until the pasta is smooth. Temp Max Stirring 1Time : 5 - 10 minutes
  3. Reduce the thickness of the roller by 1, sprinkle some more semolina if needed, and feed the pasta through again. Continue to reduce the thicknessuntil the required thickness has been achieved.
  4. If you are planning to cut the pasta using the other pasta attachments then leave the pasta to dry slightly for 30 minutes before cutting. Then cut into appropriate length (for example 30 cm) and place on a pasta rack to dry.
  5. To cook the pasta, fill the bowl with salted water and bring to a rolling boil – then add the pasta. Check it after 6 minutes, and once cooked drain in a colander.


Substitute 100g of the pasta flour for 100g of wholemeal flour.
Pasta Verde
Add 150g of sautéed spinach, having squeezed the excess liquid from the spinach, chop in the Food Processor Attachment using the Knife Blade then add to the pasta mix.


Flour '00' type 400g
A pinch of salt
Olive oil , optional 60ml (4 tbsp)
Eggs (beaten) 4

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