Pasta always seemed daunting to me but it’s really quite easy.  We bought a couple of pasta makers over the years but this recipe is easier and doesn’t require all the cleanup a machine does. Bolted flour gives the best texture and chewiness of any flour we’ve tried.


1 egg, slightly beaten

1/2 tsp salt

1 cup Sunrise Flour Mill Red Fife Bolted Flour

2 tbsp water


In a medium bowl combine flour and salt.  Make a well in the center of the flour, add the egg, and blend.  Mixture should for a stiff dough.  If needed, stir in 1-2 tbsp water.

On a lightly floured surface, knead dough 3-4 minutes.

Let rest for a few minutes.

Roll out to desired thickness.  A rectangle allows for best outcome with the next steps.

Let dry for about 30 minutes.

Fold and cut.  An easy way is to lightly dust surface with flour, then fold in half, in half again and again until it’s about an inch across. This measurement is not critical.  Continue to dust with flour if it looks like it will stick but don’t over-flour.

Cut to desired thickness, unfold and use immediately or dry a little more by laying it out on a towel or hanging over the back of a chair or other item.

Fresh pasta will cook in about a minute so test a piece or two first to time to your taste.



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