Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

How to use a pasta machine

by Jessica Lockyer-Palmer

published on 14 February 2018

Make the most of your kitchen kit with these invaluable instructions on using a pasta machine from the MasterChef Prepare Ahead cookbook. With handy illustrated step-by-step instructions, you’ll soon be rolling out trattoria-worthy pasta.

Steps:

1. Flatten the pasta dough into a circle and pass through the pasta machine on the thickest setting 3 times. This will make the dough spread out to fill the full width of the machine.

Pasta Making | Pasta Machine

2. Fold the pasta dough into thirds, then flatten it , and pass through the machine again. Repeat this process 6 times (lightly dusting the dough with flour once or twice to prevent it sticking).

Pasta Making | Pasta

3. Continue to roll the pasta through the machine, decreasing the thickness setting each time. Turn the handle with one hand and support the dough with the other, as it gradually becomes thinner.

Pasta Making | Pasta Machine

4. To save time, press the edges of the pasta sheet together to create a loop. This will avoid the need to keep removing the dough from the machine and feeding it back in.

Pasta Making

Share

You might also like


View all

Features

Melissa Hemsley’s Feel Good summer menu for friends

Melissa Hemsley shares a selection of make-ahead summery dishes from her book Feel Good, from salads and sides to a 3-ingredient dessert.

Features

Cook from the book: Feel Good by Melissa Hemsley

The Happy Foodie team has been testing out recipes from Feel Good, the brand-new cookbook from Melissa Hemsley.

Features

Easy family favourites with Dominique Woolf: Singapore-style Chilli Tofu

Winner of The Great Cookbook Challenge, Dominique Woolf, shares a quick and easy family-friendly recipe for Singapore-style Chilli Tofu.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week