@ahmed.eat: Why make fresh pasta at home when you can just buy it? Because the texture is completely different, it holds onto sauce beautifully, & honestly, making it from scratch is half the fun. Steps: Make the dough: Add 200g flour to your work surface & make a well in the centre. Add 2 eggs into the well & start beating them with a fork, gradually bringing in a little flour from the sides. Keep mixing until the eggs become too thick to work with, then start folding in the remaining flour. Keep kneading for about 10 minutes until you have one smooth, solid piece of dough with no dry crumbs or small pieces left around it. Rest the dough: Wrap the dough tightly in plastic wrap & leave it at room temperature for 30 minutes. This gives the flour time to hydrate & relaxes the gluten, making the dough much smoother & easier to roll. Roll it out: Cut the dough into 4 pieces & keep the pieces you’re not working with covered so they don’t dry out. You can use a pasta machine, but you absolutely don’t need one. Roll each piece out with a rolling pin, turning it regularly, until it’s thin enough that you can almost see your hand through. Cut your pasta: The thickness is completely up to you. Cut it very thin for spaghetti, a little wider for fettuccine, or even wider for tagliatelle or pappardelle. Different shapes work better with different sauces, so this is where you can have some fun. The tomato sauce: Heat olive oil in a pan & add a crushed garlic cloves. Add plenty of fresh tomatoes, one anchovy fillet, salt & pepper. Cover & let everything cook down until the tomatoes soften & release their juices. Mash the tomatoes well & let the sauce reduce slightly. Finish: Add your fresh pasta to the sauce & toss until coated. Turn off the heat & finish with a little pesto. And that’s it. Fresh pasta takes a little more effort, but the texture & how well it holds onto sauce make it completely worth it. You can also make a bigger batch & freeze the extra. Then you can cook it straight from frozen whenever you need it. Ingredients (Serves 2-3): Fresh Pasta: 200g flour 2 eggs Tomato Sauce: 300g fresh tomatoes 3 garlic cloves 1 anchovy fillet 2 tbsp olive oil Salt & pepper, to taste Pesto, to finish

Ahmed.eat

Open In TikTok:

Region: EG

Friday 02 October 2026 09:10:08 GMT