Fresh egg pasta is a basic recipe of Italian cuisine with which you can make tagliatelle, fettuccine, pappardelle, tortellini, ravioli, agnolotti, lasagna, and much more. It’s very simple to make, and we only need two ingredients: flour and eggs for the classic recipe. There are variants with the addition of durum wheat semolina, whole wheat flour, and egg yolks only. For those unfamiliar, you can prepare the dough with a mixer and then roll it out with a pasta machine. It can be stored for one day in the refrigerator in food bags. It is also possible to freeze it in the freezer after making the desired shape; the pasta does not need to be thawed before cooking but should be directly placed in boiling water. Cooking will be one or two minutes longer than fresh pasta. If you love stuffed pasta, you can prepare pumpkin cappellacci or agnolotti al brasato.
If you don’t want to miss all the new recipes, follow me on my FB page, on my IG profile, and on my YouTube channel.
Discover other recipes with fresh egg pasta:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 5 eggs (each weighing 2 oz)
- 4 cups all-purpose flour
Tools
- 1 Board
- 1 Rolling Pin
- 1 Pasta Roller
Steps
Place the flour in a fountain shape on a board, preferably wooden. Crack the eggs in the center of the flour.
Lightly beat the eggs with a fork, then slowly start to incorporate the flour.
Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until it becomes smooth and homogeneous.
Form a ball and let it rest for half an hour, covered with plastic wrap.
Take the dough and roll it out on the well-floured board, moving the rolling pin in all directions.
Roll out the dough into a thin sheet and roll it from the bottom edge without pressing it.
With a long, sharp knife, cut the pasta into strips:
Tagliolini 1-2 mm
Fettuccine 3-5 mm
Tagliatelle 4-10 mm
Pappardelle 2-3 cm
Advice
It can be stored for a day in the refrigerator in food bags. It is also possible to freeze it in the freezer after making the desired shape; the pasta does not need to be thawed before cooking but should be directly placed in boiling water. Cooking will be one or two minutes longer than fresh pasta.
If using type 1 flour, whole wheat, or a flour richer in fiber, adjust by adding an extra egg or reducing the flour.
If using type 1 flour, whole wheat, or a flour richer in fiber, adjust by adding an extra egg or reducing the flour.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me on Pinterest.
Return to HOME to discover the latest recipes!
