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An Easy, Fresh Pasta Recipe

by ExperiencePlus! - Tuesday, July 27, 2010

An Easy, Fresh Pasta Recipe


Former Italy tour leader, photographer, bike mechanic, and web guru extraordinaire, James Pippin, is quite the cook. Here’s his fresh pasta recipe:


(use about 1 cup of flour, 1 egg, and 1 tablespoon of water per person eating)


  • 31/2 – 4 cups of flour


  • 5 eggs


  • 5 tablespoons of water


  • a pinch of salt


Slowly mix all ingredients in a large bowl or Cusinart-type pasta machine. When the dough is thoroughly mixed (sticky, but not REALLY sticky), put some flour on a large flat surface and place the dough on the flour. Flatten using a rolling pin (adding a little flour on top of the dough to keep it from sticking) until it’s very thin – 1/4 to 1/8 inch wide

You should have a large flat circular-shaped piece of dough. Cut in half, and roll each half gently as if they were fine cigars. Using a sharp knife, slice the rolled-up dough into 1/8 to 1 inch wide pieces (depending on how thick you want your pasta). You will have spiral shaped, circular pieces of dough – gently unroll these and you have linguini, or wider noodle pasta.

Cook in boiling water just like dry pasta, although cooking time is less with fresh pasta. Buon appetito!