A Singaporean Mum

There’s something magical about making pasta from scratch — just flour, eggs, and your hands. Whether it’s your first time or your fiftieth, fresh pasta brings comfort, satisfaction, and that unmistakable taste of homemade love.

Here’s how I do it!

Ingredients (serves 2)

100g plain flour

1 large egg

Pinch of salt

Method

1. Form a well

• On a clean surface or in a large bowl, pour the flour into a mound. Make a well in the center and crack the egg into it.

• Add a pinch of salt to the egg.

2. Mix

• Using a fork, gently beat the egg, gradually incorporating the surrounding flour.

• As it thickens, use your hands to bring the dough together.

3. Knead

• Knead the dough for 8–10 minutes until it becomes smooth and elastic.

• If it’s sticky, dust with a bit more flour. If it’s too dry, wet your hands slightly and continue kneading.

4. Rest

• Wrap the dough in plastic wrap or cover with a bowl.

• Let it rest at room temperature for 30 minutes (this relaxes the gluten for easier rolling).

5. Roll & Cut

• Roll the dough out on a floured surface using a rolling pin or pasta machine until it’s thin (around 1–2mm).

• Cut into desired shapes: tagliatelle, fettuccine, lasagna sheets, or use for stuffed pasta like ravioli.

6. Cook

• Boil in salted water for 1.5–3 minutes (fresh pasta cooks quickly).

• Toss with your favourite sauce and enjoy!