There are few kitchen experiences more satisfying than making your own pasta from scratch. I still remember the first time I tried it, feeling both excited and a little intimidated.
I had always watched Jamie Oliver create fresh pasta effortlessly on TV, tossing flour and eggs together with such joy that it made the process seem magical.
One weekend, I finally decided to give it a go, and it completely changed the way I thought about pasta forever.
Following Jamie Oliver’s approach to fresh egg pasta, I found that it was much simpler than I had imagined. There was something almost therapeutic about working the dough with my hands, feeling it come together, and rolling it out into silky sheets.
The aroma of fresh dough and the promise of a delicious homemade meal filled the kitchen with happiness.
Since then, making Jamie Oliver’s Fresh Egg Pasta has become a ritual for me, especially on lazy Sunday afternoons when I want to slow down and reconnect with the simple pleasures of cooking.
Nothing beats the taste of pasta made from scratch. It has a tenderness and richness that store-bought pasta can never replicate.
If you have ever thought about trying homemade pasta but were unsure where to start, this recipe is the perfect introduction.
It is straightforward, rewarding, and yields the most beautiful fresh pasta you can imagine. Whether you are making tagliatelle, lasagna sheets, or ravioli, you will taste the love and effort in every bite.
I am so excited to share this personal journey and recipe with you, and I promise, once you make pasta this way, you will find yourself coming back to it again and again.
What is Jamie Oliver Fresh Egg Pasta?
Jamie Oliver Fresh Egg Pasta is a classic Italian-style pasta dough made simply from flour and eggs. It is rich, tender, and perfect for shaping into a wide variety of pasta types such as tagliatelle, ravioli, lasagna sheets, and more. It celebrates fresh, high-quality ingredients and simple techniques.
Why You Should Try This Recipe
You should try this recipe because it delivers the purest, most authentic pasta experience right from your own kitchen. It is surprisingly easy, incredibly rewarding, and creates pasta that is so much better than anything you can buy in a store. Plus, making pasta from scratch is a fun, hands-on experience that brings real joy to cooking.
Ingredients Needed to Make Jamie Oliver Fresh Egg Pasta
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600 grams tipo ’00’ flour (plus extra for dusting)
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6 large free-range eggs
Instruction to Make Jamie Oliver Fresh Egg Pasta
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Place the flour on a clean surface and make a large well in the center.
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Crack the eggs into the well.
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Using a fork, beat the eggs gently, gradually bringing in some flour from the edges.
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Once the mixture starts to come together, use your hands to knead it into a rough dough.
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Knead the dough firmly for about 10 minutes until it becomes smooth and elastic.
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Wrap the dough tightly in cling film and let it rest for at least 30 minutes at room temperature.
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After resting, divide the dough into smaller portions to make it easier to roll out.
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Roll each piece either with a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.
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Roll the pasta to your desired thickness depending on the type you are making.
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Cut, shape, or stuff the pasta as needed for your dish.
Jamie Oliver Fresh Egg Pasta
Ingredients
- 600 grams tipo '00' flour plus extra for dusting
- 6 large free-range eggs
Instructions
- Place the flour on a clean surface and make a large well in the center.
- Crack the eggs into the well.
- Using a fork, beat the eggs gently, gradually bringing in some flour from the edges.
- Once the mixture starts to come together, use your hands to knead it into a rough dough.
- Knead the dough firmly for about 10 minutes until it becomes smooth and elastic.
- Wrap the dough tightly in cling film and let it rest for at least 30 minutes at room temperature.
- After resting, divide the dough into smaller portions to make it easier to roll out.
- Roll each piece either with a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.
- Roll the pasta to your desired thickness depending on the type you are making.
- Cut, shape, or stuff the pasta as needed for your dish.
Notes
- Use the best quality eggs you can find, as they really influence the flavor and color of the pasta.
- Tipo '00' flour gives the silkiest texture, but if you cannot find it, all-purpose flour works well too.
- Always let the dough rest properly; it makes it much easier to roll out and shape.
- And remember, a little flour dusting goes a long way to prevent sticking without drying out the dough.
Nutritional Value
One serving of fresh egg pasta (about 100 grams) approximately provides:- Calories: 280
- Protein: 10g
- Fat: 4g
- Carbohydrates: 50g
- Fiber: 2g
What Goes Well with Jamie Oliver Fresh Egg Pasta
This pasta pairs beautifully with simple sauces like a classic tomato sauce, pesto, or a rich butter and sage sauce. It is also perfect for homemade ravioli filled with ricotta and spinach or for hearty lasagna layered with ragù and béchamel. A fresh green salad and a glass of wine complete the meal perfectly.
My Tips to Make the Best Jamie Oliver Fresh Egg Pasta
Use the best quality eggs you can find, as they really influence the flavor and color of the pasta. Tipo ’00’ flour gives the silkiest texture, but if you cannot find it, all-purpose flour works well too. Always let the dough rest properly; it makes it much easier to roll out and shape. And remember, a little flour dusting goes a long way to prevent sticking without drying out the dough.
Easy Variations of Jamie Oliver Fresh Egg Pasta
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Herb-Infused Pasta: Add finely chopped fresh herbs like basil or parsley to the dough for a pop of flavor and color.
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Spinach Pasta: Blend fresh spinach into a purée and mix it with the eggs before combining with the flour for beautiful green pasta.
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Beetroot Pasta: Add beetroot purée for a vibrant pink dough that is both stunning and slightly sweet.
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Gluten-Free Version: Substitute with a good quality gluten-free flour blend designed for pasta.
Best Way to Store Jamie Oliver Fresh Egg Pasta
If you are not cooking it right away, fresh pasta can be stored wrapped tightly in the refrigerator for up to 1 day. Alternatively, you can freeze it. Arrange cut pasta on a tray lined with parchment paper and freeze until solid. Then transfer to an airtight container or freezer bag for up to 1 month. Cook directly from frozen without thawing.
Nutritional Value
One serving of fresh egg pasta (about 100 grams) approximately provides:
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Calories: 280
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Protein: 10g
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Fat: 4g
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Carbohydrates: 50g
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Fiber: 2g
These numbers can vary slightly depending on the size of the eggs and how much extra flour is used during rolling.
FAQs
Do I need a pasta machine to make this pasta?
No, you can absolutely roll it out by hand with a rolling pin. It just takes a little more patience and elbow grease.
Can I use all-purpose flour instead of tipo ’00’ flour?
Yes, all-purpose flour works well if you cannot find ’00’ flour, although the texture might be slightly less silky.
How thin should I roll the pasta?
For most types like tagliatelle or lasagna, roll it thin enough that you can see your hand through the dough.
Can I dry this pasta to store it?
Yes, you can dry it completely and store it in an airtight container for a few weeks. Make sure it is fully dried to avoid mold.
Conclusion
Making Jamie Oliver’s Fresh Egg Pasta at home has truly deepened my love for cooking. It is amazing how just two simple ingredients, flour and eggs, can come together to create something so rich, so tender, and so satisfying. Every time I make this pasta, I am reminded of the beauty of slowing down, of putting love into your food, and of the incredible flavors that come from just a little effort.
One of my favorite memories is inviting a few close friends over for a homemade pasta night. We laughed, we rolled dough, and by the end of the evening, we sat down together to plates piled high with fresh, silky pasta tossed simply with butter and sage. It was one of the most memorable meals I have ever shared, not because of any elaborate ingredients, but because of the care and joy that went into making it.
If you have never tried making pasta from scratch, I cannot encourage you enough to give this recipe a try. It is simpler than it looks, endlessly versatile, and completely rewarding. You do not need special equipment, just a little patience and a willingness to get your hands a little floury.
This Jamie Oliver Fresh Egg Pasta recipe has become a cornerstone of my kitchen, a skill I treasure and a dish I proudly share. I hope it becomes the same for you too. Happy pasta making and even happier eating!
