Giovanni's Italian restaurant knutsford

Make your own Italian pasta

How to make your own authentic Italian pasta from scratch!

At Giovanni’s Knutsford, we take pride in preparing fresh, authentic Italian pasta dishes for our customers.

Pasta is an internationally adored dish, with a limitless choice of flavour and style. Some of the most popular Italian pasta dishes include the classic Spaghetti al Pomodoro, Spaghetti alla Carbonara, Pasta alla Bolognese and Trenette al Pesto.

In this article, we walk you through the steps to creating authentic Italian pasta, in your own home.


  • 1 ¾ cups of All Purpose (Plain) Flour
  • 1 tsp Salt
  • 2 – 3 Eggs
  • 1 tsp Olive Oil

Making your dough:

Place flour in the centre of a large cutting board or countertop and make a well in the centre of the flour.

Place flour in the centre of a large cutting board or countertop and make a well in the centre of the flour.

Crack the eggs into the centre of the well and add olive oil and salt.

Use a fork and begin to beat the eggs, oil and salt right in the centre of the well. Slowly mix in the flour as you beat until the mixture is blended enough to dig in with your hands.

If this is your first time attempting to make pasta, you may feel more comfortable mixing the wet ingredients into a separate bowl and then pouring the combined mixture into the well in the flour before blending it together.

When the ingredients are fully incorporated you can then start to dig in with your hands.

Keep adding a little extra flour to keep the dough from sticking to your hands or to the surface, or even add a little water if you think the dough looks too dry.

Once the dough forms a firm ball you can begin kneading. This is a vital step in the process as it makes the dough tender.

Start by taking the heel of your palm and rolling out the dough with your fingers pointed upwards. Then take the dough and using your knuckles and both hands, push the dough back into the shape of a ball.

Repeat these steps for 10-15 minutes, the more you knead the dough, the more flexible it becomes when it rests. It is worth putting time into this step to ensure your dough is just right!

Once you have finished kneading the dough – it should resemble a smooth elastic ball and have very few air bubbles when cut – place the dough into a bowl and cover with cling film, leaving it to rest for at least an hour at room temperature.

Once your dough has been left to rest you can then begin to divide the dough into small, manageable pieces so that you can work with them one at a time.

Working with your dough:

Shape the dough into a 6-inch cylinder and divide it into 6 equal pieces. Leave one aside and recover the remaining 5.

Dust both sides of the piece you left aside with flour, then press the cut side down to a 3-inch square.

With a rolling pin, roll the dough into a 6-inch square, then dust both sides again with flour.

Roll the dough to 6 by 12 inches, rolling from the centre of dough one way at a time, then dust again with flour. Continue rolling until the dough is 6 by 20 inches, lifting it frequently to prevent it from sticking to the counter. Transfer the dough to a kitchen towel and air-dry for about 15 minutes.

Starting with the short end of the dough, gently fold the dried sheet at 2-inch intervals to create a flat rectangular roll.

Using a sharp knife, cut the dough into 3/16-inch-thick noodles.

Use your fingers to unfurl the pasta, then transfer to a floured baking sheet.

Repeat these steps for the other 5 sections of pasta dough.

Then cook your pasta!

Following these simple steps to make your own Italian pasta could not be easier. If you don’t have the time or energy to do so, then why not pay us a visit and enjoy some freshly cooked Italian pasta in our wonderful authentic Knutsford restaurant.

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