Gordon Ramsay Homemade Pasta Recipe

The First Time I Screwed This Up…

The first time I tried to make pasta, I dumped flour into a bowl, cracked eggs on top, and stirred it like I was making cake batter. I didn’t make pasta—I made a sticky mess with dry edges and a wet center. It was impossible to knead, broke apart in the machine, and stuck to everything in sight.

Then I saw Gordon’s method: the flour volcano, the slow incorporation, the feel of the dough as it transitions from dry and shaggy to elastic and smooth. It wasn’t just technique—it was control. Once you learn what the dough should feel like at each stage, you never go back.

Why This Works (And Where Most Go Wrong)

Homemade pasta only needs four ingredients—but it’s not about what you add, it’s about how you bring it together. This system works because it uses structured steps: a well-formed dough base, proper kneading, controlled rest, and sequential rolling. You’re building gluten, not guessing at it.

Where most people screw it up:

• Pour eggs into a bowl = inconsistent hydration
• Don’t knead enough = dough tears in roller
• Skip the rest = dough shrinks back when rolled
• Roll too fast = uneven sheets
• Don’t flour properly = everything sticks

This method gives you precision—by hand or machine.

Ingredients That Actually Matter

• 2 cups (240g) all-purpose flour, spooned & leveled
  All-purpose is ideal—enough protein to form gluten but still soft.
• 3 large eggs
  Room temp. Fresh if you can. They’re the backbone of structure and flavor.
• ½ tsp sea salt (2g)
  Balances the flavor and helps strengthen gluten.
• ½ Tbsp extra-virgin olive oil (7.5g)
  Adds elasticity and silkiness to the dough. Helps it roll smoother.

How To Make Gordon Ramsay Homemade Pasta

1. Make the Dough Base
Pour the flour onto a clean work surface. Use your hands to form a wide well in the center. Crack the eggs into the well, then add olive oil and salt.

2. Incorporate the Flour
Use a fork to gently break up the eggs, keeping the flour walls intact. Slowly pull flour into the center from the sides. When it starts to thicken, use your hands to gather it into a shaggy dough.

3. Knead Until Smooth
Knead the dough for 8–10 minutes. It’ll start dry but slowly come together. If it’s too dry, dip your fingers in water and sprinkle a few drops in. If sticky, dust with flour. The dough should become smooth, elastic, and slightly tacky—not wet.

4. Rest the Dough
Shape it into a ball. Wrap it in plastic wrap and let it rest at room temp for 30 minutes. This allows the gluten to relax and the dough to hydrate fully.

5. Prep for Rolling
Dust two baking sheets with flour and set aside. Slice your rested dough into four equal pieces.

6. Flatten + Roll
Take one piece and flatten it into an oval disc. Using a pasta machine (or rolling pin if you’re old school), pass it through the widest setting (Level 1) three times.

7. Fold + Refine
Fold the dough in thirds like a letter—short ends to center, then fold in half. This builds structure. Run it through levels 2 and 3 three times each, then once through levels 4, 5, and 6.

8. Flour + Store
Fold the finished sheet in half and dust with flour. Lay it on the floured baking sheet. Repeat with remaining dough.

9. Cut to Shape
Use your cutter attachment or sharp knife to cut the pasta into your desired shape—fettuccine, tagliatelle, whatever you’re craving.

10. Cook the Pasta
Boil in salted water for 1–2 minutes. That’s it. Fresh pasta cooks fast—watch it closely.

What Gordon Ramsay Says About This Dish

“You’ve got to work the dough. Don’t stop kneading when it’s mixed—stop when it’s smooth.”
My Take: I used to quit when it came together. Now I keep kneading until it feels like silk.

“Resting the dough is as important as making it.”
My Take: Skipping the rest ruined my roll-outs. The dough shrinks back and tears. Resting is non-negotiable.

What I Got Wrong (And How I Fixed It)

• Didn’t knead long enough – Dough tore in the roller.
  Fix: Now I knead for 10 full minutes, watching it transform in feel.
• Rolled too fast through the settings – Ended up uneven and cracked.
  Fix: I stay on each setting until it smooths out, then move on.
• Didn’t rest the dough – It fought back during rolling.
  Fix: Full 30-minute rest at room temp. Makes it pliable and smooth.
• Skipped the flour during shaping – Pasta stuck together after cutting.
  Fix: Dust everything. Sheets, cutters, hands, tray—everything.

Variations That Actually Hold Up

• Spinach Pasta: Blend ¼ cup cooked spinach into the eggs. Squeeze it dry first.
• Herbed Dough: Add 1 tsp finely chopped herbs (basil, thyme) to the flour.
• Semolina Mix: Use 50% semolina + 50% AP flour for more bite.
• Black Pepper Pasta: Add cracked pepper to the dough for a spicy kick—great with cacio e pepe.

Pro Tips That Change the Game

• Roll on a clean, cool surface – Marble or wood works best.
• Dust after every roller pass – Stops sticking and tearing.
• Always test cook a small piece – Adjust thickness before cutting the rest.
• Don’t crowd the pot – Fresh pasta foams more than dry. Use a big pot.

Storage + Leftover Moves

Refrigerate: Let it cool, dust lightly with flour, and store in an airtight container for up to 2 days.

Freeze: Freeze in nests on a tray. Once solid, store in bags for up to 1 month.

Reheat: Sauté gently in butter or sauce for 1–2 minutes. Don’t microwave fresh pasta—it turns gummy.

FAQs – What People Ask

Q: Can I use a food processor to make the dough?
A: Yes—but knead by hand afterward to build gluten and feel the texture.

Q: What’s the ideal thickness?
A: Level 6 on most rollers is perfect for fettuccine or tagliatelle. For ravioli, go thinner.

Q: Do I have to use a pasta machine?
A: No—but it helps. Rolling by hand works if you’re patient and consistent.

Q: Why is my pasta chewy?
A: You may not have kneaded long enough or rolled it too thick. Try again thinner and smoother.

Try More Recipes:

• Gordon Ramsay Sardine Pasta Recipe 
• Gordon Ramsay Tarragon Pasta Recipe 
• Gordon Ramsay Prawn Pasta Recipe