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Adam Page’s Pasta Recipe

Posted by
The White Hart, Dartington
Posted on
6 Jan 2023
"I’m a massive pasta lover and this a great one to make at home with the kids. I also use this recipe in my restaurant for tagliatetelle, raviolis and tortellinis". Adam Page, Head Chef at The White Hart on the Dartington Estate.
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4


  • 500 g '00' Pasta flour
  • 4 Eggs
  • 1 Egg yolk
  • Pinch of salt
  • Dash of truffle oil
  • 10 ml Water


  • Whisk your eggs, saffron and truffle oil together.
  • In a food processor add your flour and salt.
  • Whilst blending flour add the egg mix slowly. Give the machine a little shake to form breadcrumbs. Add the water.
  • Once breadcrumbs consistency has formed, on the table top knead together by hand, bringing together to a dough. Use the palm of your hand to knead together.
  • Chill and rest in the fridge for two hours
  • Once chilled, you can roll out to put through a pasta machine. Use as desired.
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