Fresh Pasta

6 minutes
45 minutes
Farmer approved by Lockwood Farms Recipe developed for BC Egg by Cammy Lockwood, BC Egg Farmer

Fresh pasta has a different texture than dried pasta, and cooks very quickly. This recipe makes enough pasta for 2-3 meals, so feel free to adjust the sauce measurements if you’re cooking up the entire batch to feed a crowd.



  • 3 cups all purpose flour
  • 1/2 cup semolina flour (durum flour)
  • 12 eggs
  • 2 tbsp of olive oil
  • 1 tsp salt
  • 5-6 tbsp of cold water


  • 1 egg yolk
  • 1/2 cup grated Parmesan
  • 1/2 cup whipping cream
  • 6-8 cups chopped greens (kale, spinach or chard are excellent choices)
  • oil or butter for sautéing
  • 1 clove crushed garlic




  1. Mix flours in a large bowl, turn out onto a clean work surface. Mound the flour, and make a well in the centre. Separate eggs, and drop yolks into the well.
  2. Add olive oil and water. With a fork, mix the yolks oil and water and slowly work outwards to pull in the flour.
  3. Once the dough is too difficult to work with the fork, use your hands to kneed for a few minutes.
  4. Place in a small sealed container and let sit for half an hour. This step is very important as it smooths out the dough.
  5. Cut dough into halves or quarters so it is easier to work with. Roll it out to 1/4 cm thick, working in stages with your pasta roller. If you do not have a roller, use a rolling pin to get as thin  and even as possible.
  6. Roll it up and slice into ribbons to make it into linguini. Hang to dry on a clothes hanger.Pasta recipe will make 8-12 servings. Cook as much or as little as you like, and dry or freeze the rest. Fully dried pasta can be kept in an air-tight container for 2-6 months. Frozen pasta can be kept for up to 8 months.


  1. Mix parmesan, egg yolk, and cream together. Set aside.
  2. Sauté greens with your choice of oil or butter, garlic and any fresh herbs you’d like to add.
  3. Boil pasta and a glug of olive oil in salted water for 3 minutes. Drain.
  4. Toss pasta vigorously with sauce till coated. Add sautéed greens and toss well. Serve with arugula on top, and drizzle with olive oil to finish.


Looking for another spin on Carbonara? Try these links: 

Easy Pasta Carbonara with Chef Dez

Spaghetti Carbonara with Guanicale (developed for BC Egg by Diversivore)

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