To Adrienne’s great delight, we’re continuing our fresh pasta series with this tweaked recipe for what we consider the simplest fresh egg pasta recipe. You can check out our previous 3 popular pasta recipes test here, which led us to our combo recipe that we’re excited to share with you today!
Part of the challenge with making good fresh egg pasta is that (or anything related to doughs), without the experience, you won’t know what the ideal dough texture feels like. What we like about our recipe is that it’s a really solid starting point and consistently gives a balanced dough. Guides like the 100:1 rely on the fact that you can tell when the dough needs more liquid, which is much harder for the pasta noob. We hope our recipe will be an easier entry point but do give yourself a couple tries before throwing in the towel: fresh homemade pasta is completely worth it.
Ingredients for Fresh Egg Pasta
- 150g 00 Flour
- 2 Large Eggs
- 2 Large Egg Yolks
- Water
Instructions
- Weigh out your liquids: place a container on your scale (don’t forget to zero this out first). Drop in 2 whole eggs, 2 yolks, and then pour enough water to bring the total weight to 160g.
- Pour flour into a large bowl or directly onto your work surface.
- Make a well in the flour and pour your liquids in the well.
- Use a fork to gently beat the eggs and slowly drag the flour into the egg until you fully incorporate the egg and flour.
- Once the liquids have been full absorbed, use your hand to begin kneading the dough.
- Once the dough comes together, move the dough to a lightly floured work surface and knead until smooth, about 10-15 minutes. The kneading action is a “fold back, press-roll and rotate” combo.
- The dough should feel super smooth and just a bit tacky but not sticky. If dough is too wet, slowly incorporate more flour by dusting the surface and kneading. If too dry, slowly add water (like a teaspoon or less at a time) and knead until dough comes together smoothly.
- Rest covered for at least 30 minutes.
- To make the pasta noodles, divide dough into 4. Take 1 dough piece (cover the rest) and roll out with pin or machine to desired thickness.
- Cut dough into pasta noodles with a machine or knife.
- Dust pasta noodles with a little flour to prevent sticking.
- Repeat with remaining dough pieces.
- Cooking shouldn’t take more than a 2-5 minutes depending on the pasta thickness and your preferred pasta texture.
Combining wet and dry ingredients. Kneading dough Dough is ready to rest Cut pasta noodles (raw) Cooking pasta Cooked fresh egg past
Tools Used To Make This Dish*
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Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
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