I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two basic recipes:

  • 500g soft wheat flour
  • 5 eggs


  • 250g soft wheat flour
  • 250g durum wheat (semolina flour)
  • 5 eggs

I've tried both methods, using King Arthur All Purpose flour for the soft wheat flour, and Caputo Semola for the semolina. In both cases, I found the resulting pasta to be tough and have a considerable bite. I tried cooking both pastas for a bit longer than recommended with the same results. I am using the recommended thinness that the machine produces as well. The recipe notes to knead for 10mins or until the dough is smooth. I have been kneading it for 10-12 mins and still find that it isn't quite "smooth"; but I'm no expert on what that is.

I would prefer a more delicate, soft, and melt in your mouth type of pasta. Instead I am getting something with quite a bit of bite and that is quite tough. What can I do to improve the result to my liking?

after kneading the marcato making ravioli

1 Answer 1


Try using double-zero (00) flour, available from Italian specialty stores. You might also prefer a recipe that uses more egg yolks, or only yolks and not whole eggs. For example: https://www.chefsteps.com/activities/fresh-pasta.

  • Nice, I have 00 on hand for Neapolitan pizza already. Would I substitute 00 for all flour or use both 00 and semolina? I can easily add more eggs or yolks too and report back the results.
    – dpollitt
    Commented Nov 7, 2016 at 3:17

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