Fresh Egg Pasta
- Total Time
- 30 minutes, plus 1 hour resting time
- Rating
- Comments
- Read comments
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Ingredients
- 2¼cups/290 grams all-purpose flour, bread flour or “00” flour, more as needed
- ¾teaspoon/3 grams kosher salt
- 2whole large eggs
- 3egg yolks
- 1tablespoon extra-virgin olive oil, more as needed
Nutritional analysis per serving (6 servings)
243 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 8 grams protein; 175 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
- Step 2
Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
- Step 3
Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you’re rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
- Step 4
Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
- Step 5
Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
- Step 6
Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.
- To roll out the dough by hand, use a rolling pin to roll each of the 2 dough pieces out on a lightly floured surface. This takes patience but is not hard. Roll until it is as thin as you like, as thin as a penny for fettuccine and pappardelle, thinner for lasagna and stuffed pasta.
Private Notes
Comments
classico pasta fresca in Italia
100 gr. farina (flour) 00
1 uovo grande (large egg)
pizzico di sale (pinch of salt)
olio di gomito (elbow grease)
Here's the thing - step 2 states "Dump dough onto a work surface and knead briefly until very smooth."
For me, 'very smooth' wasn't happening,"briefly". I used my kitchenaid, with dough hook and 5 min. later, I had very smooth and elastic. Dough was a dream to work with, needing very little flour. Next up: work roasted garlic paste into oil used to make the dough. This is a good recipe, even with the oil.
Hi David. I know it's been a year since you posted online about this pasta recipe. Just a tip. If you freeze the egg whites and put them into the top of a homemade stock after skimming the scum, the whites will act as a raft and grab all the impurities of the stock leaving a clarified and clear liquid. Similar to a consumme.
I freeze mine all the time so I have them without wasting the yolks from another recipe.
Melissa Clark, i have so much respect for you. but this way of making pasta is…not it. i have never used a food processor or oil to make the dough before but thought i might try something new! nah, go with your gut. the dough did not stick together in my food processor so i had to dump it out, add some water, and knead it for a bit until it turned into real dough. not sure what the food processor is supposed to do but it’s a no from me!
I used 3 whole eggs and 1 yolk in order to simplify and it worked beautifully. The dough came together in 5 minutes and cooked up perfectly! Most went into a batch of Creamed Spinach Pasta, another winner.
Discovered we didn’t have a pasta machine to roll this out so rolled it by hand until paper thin. It was surprisingly easy and turned out so good!
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