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Home-made Linguini


My long, long affair with pasta, goes way back so long ago that it seems it has always been part of me.

Pasta is my comfort-food no matter what. I've eat it on it's own, aglio e olio. Even some ramen-noodles tossed with some soy sauce and I'm happy gal.

This is a pretty simple recipe. I've done it in past by adding the calamari ink. So this time I've managed the original recipe.

This recipe yields 4 portions.


1 1/2 cups of flour (AP flour)

2 large eggs

1 tablespoon of olive oil

salt to season


1. Knead the flour, eggs, salt, oil and salt, until it forms a dough. Let the dough rest for 30 minutes.

2. Then pass the dough through a pasta maker until thin (usually 5 times), going from the widest setting to the thinest setting. Then pass it through the spaghetti setting.


1. If you don't own a pasta maker, you can just roll the pasta and cut strings with a pizza cutter.



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