Plain pasta

Plain pasta

I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.

What you need


  • Kitchen table
  • Rolling pin
  • Cling wrap
  • Fridge


  • 450 g white flour, tippo 00
  • 50g plain white flour
  • ½ tsp salt
  • 4 large eggs
  • a tablespoon of water

What you need to do

mix the two kinds of flour and salt

Collect the flour in a pile on the table and make a hole in the middle, like a volcano

Put the eggs in the hole and gently stir them into the flour

Knead it all thoroughly

Add water if the dough is too dry

Wrap the dough in cling wrap and put in the fridge for at least one hour

Roll out the dough in thin sheets with the rolling pin and allow them to dry for one hour, use them for lasagna, or cut into thin strips, twirls or any shape you like.

Rolling pin eggs and flour