For over twenty years, karate played a big role in my life. Back then (especially when I was a fussy eater, unlike now), pasta was my favourite, fuel-comforting, satisfying meal. It was the best just right before long training, gradings and tournaments. Even though I no longer do karate, I still enjoy pasta. I’ve recently started making fresh egg pasta from scratch. A delightful new ritual that blends precision with creativity….and it’s far more meaningful than the pasta I consumed in my karate days.
Ingredients
Simple ingredients are as follows (for two portions:-
- 100g 00 pizza/pasta flour
- 20g semolina
- 3 eggs
Method
Using a large bowl, mix the 00 flour and semolina together. Form the mixture into a mound and use your hands or a spoon to create a deep well in the center.
Crack the eggs and carefully separate the yolk from the egg whites. Insert the yolks into the well. Gently whisk the eggs, gradually drawing in a little flour from the inner edges of the well as you mix. Keep going until the mixture thickens and starts to come together. Add a tablespoon of cold water to ensure it remains moist. You can add a tiny bit of olive oil if you wish to stop the dough from drying out.
Once the dough becomes too thick to mix with a fork, use your hands to combine it into a rough ball. If it feels sticky, dust lightly with more 00 flour; if it’s too dry, wet your fingertips and knead in a few drops of water.
Knead the dough on a lightly floured surface for about 8–10 minutes, until it’s smooth, elastic, and slightly tacky but not sticky. Wrap the dough tightly in cling film. Let it rest at room temperature for 30 minutes.
After resting, divide the dough into smaller portions. Roll each piece through a pasta machine, starting with the thickest setting and slowly working your way down to the desired thickness, dusting the machine lightly with semolina (or flour) to prevent sticking.
Now before you judge me for using a clothes horse, you need to allow your pasta to dry out before cooking. Jamie Oliver uses a clothesline or even a coat hanger.
Like with any fresh pasta, it only needs boiling for a few minutes. You just need to wait for it to start floating to know it is ready to eat.
You will also be left with lots of spare egg whites. You can make merangue if you want (unless you are me and completely mess up the recipe), whip some cream and add strawberries to make an eton mess.
Information
AJH Advocacy Limited, a Limited Company which is regulated by the Bar Standards Boards (entity number 190758), ceases trading on the 12th January 2026.
From the 12th January 2026 and onwards, Alec Hancock will practice as a Barrister at Magdalen Chambers in Exeter. For instructions on matters on or after 12th January 2026, please contact Magdalen Chambers via clerks@magdalenchambers.co.uk or by telephone on 01392 285 200.