Making fresh egg pasta from scratch is a rewarding and delicious way to elevate any Italian dish. This simple dough is rich in flavor, thanks to the addition of eggs, which give the pasta a beautiful golden hue and a tender texture. With just a few basic ingredients and a little kneading, you can create homemade pasta that’s perfect for cutting into fettuccine, tagliatelle, or shaping into your favorite stuffed pasta like ravioli. Whether you’re serving it with a light butter sauce or a robust tomato ragu, this basic egg pasta will be a versatile staple in your kitchen.
Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional, for added elasticity)
Instructions:
- Prepare the dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add the salt and olive oil (if using). Using a fork, gently beat the eggs, gradually incorporating the flour from the edges into the eggs until a sticky dough begins to form.
- Knead the dough: Once the mixture is too thick to mix with a fork, start using your hands to gather the dough together. Knead the dough for about 8-10 minutes, until it becomes smooth, elastic, and slightly springy to the touch. If the dough is too sticky, sprinkle a little more flour on the surface; if too dry, add a small amount of water, a teaspoon at a time.
- Rest the dough: Wrap the dough tightly in plastic wrap or cover it with a damp kitchen towel. Let it rest for at least 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.
- Roll out the dough: Divide the dough into smaller portions and roll it out using a pasta machine or a rolling pin. Roll the dough until it reaches your desired thickness (usually about 1/16 inch for most pasta types).
- Cut and shape the pasta: Cut the rolled dough into your preferred pasta shapes, such as fettuccine, pappardelle, or even hand-cut ribbons. Alternatively, use the dough to make stuffed pastas like ravioli.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes, or until al dente, and serve immediately with your sauce of choice.
Enjoy your homemade egg pasta!
