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600g plain flour

6 large egg


1. Place the flour on a clean bench or in a bowl. Make a well in the centre and crack the eggs into it. Using a fork beat the eggs until smooth. Still using the fork, start combining the flour with the eggs until it is not too sticky.

2. Flour your hands and start kneading the flour and egg into a nice smooth, silky, elastic dough. Put into a bowl and cover with cling film and refrigerate for 30min before rolling and shaping.

3. Shown in the picture I have rolled the dough out into sheets and then cut large ribbons, using a sharp knife. Or if you like keep it in sheets to make a lovely lasagne.

4. Cook the pasta in salted, boiling water for five minutes.

Download the Recipe Here

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We’ve used this pasta for one of our daily specials in the restaurant:

“Homemade pasta and meatballs with a tomato, basil and moscato sauce”









Contact Details


1800 125 000
+618 9726 3012

Tuesday - Sunday 9am - 5pm
Monday 9am - 1130am

Email us: info@evedonpark.com.au

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evedonMap205 Lennard Road Burekup
Only 15 minutes
from Bunbury

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