Spaghetti Pasta Dough Recipe + Tomato Sauce

Method: Making the Dough

1. Add the flour and a generous pinch of salt to a mixing bowl. Create a well in the centre.
2. Crack the eggs into the well and use a fork to slowly incorporate the flour until a shaggy dough forms.
3. Adjust texture if needed:
   • Too wet: add more flour.
   • Too dry: add a little water.
4. Transfer dough to a lightly floured bench and knead for 10 minutes, until smooth and even in colour.
5. Shape into a ball, wrap in a towel, and rest for 30 minutes at room temperature.
6. Cut the dough into slices or portions for rolling. Keep unused pieces wrapped to prevent drying.

Making Spaghetti Using a Pasta Machine

1. Pre-flatten the dough

• Lightly flour one dough portion.
• Press into a rough rectangle to help it enter the machine smoothly.

2. Roll on the widest setting

• Set the machine to its widest setting (“0” or “1”).
• Feed the dough through.
• Fold it into thirds like a letter, flour lightly, and roll again.
• Repeat 2–3 times to develop gluten and smooth the dough.

3. Roll thinner gradually

• Reduce the machine setting one notch at a time.
• Roll the dough through each setting.
• Stop when the sheet reaches spaghetti thickness (usually setting 5 or 6).

4. Cut into spaghetti

• Switch to the spaghetti cutting attachment.
• Lightly flour both sides of the sheet.
• Feed it through to create long strands.
• Dust the spaghetti with flour and gently separate them.

5. Cook immediately or dry

• Hang spaghetti on a drying rack or form small, floured nests.
• Fresh spaghetti cooks quickly: 2–3 minutes in boiling salted water.