There’s something magical about making egg pasta at home. The aroma that fills the kitchen, flour everywhere on the board, and the satisfaction of seeing the dough come to life in your hands… I know, it may seem like a task for the few, but I assure you it’s a really simple preparation within everyone’s reach, perfect for making any type of pasta: from ravioli to lasagna, from tagliatelle to cannelloni.
With my recipe, I’ll guide you step by step to create a perfect dough: smooth, elastic, and ready to transform into whatever you desire. Trust me, once you’ve tried it, you won’t buy dry pasta from the supermarket anymore.
Let’s start kneading together!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (Medium at room temperature)
- 1.25 cups all-purpose flour (and a bit more, if needed for the board)
Tools
- 1 Board
- 1 Fork
- 1 Plastic wrap
- 1 Rolling pin
Steps
On the board, pour the flour in a mound, creating a deep well in the center.
Break the eggs directly into the well. With a fork, start to gently beat them, gradually incorporating the flour from the edges.
Consistency Trick: Don’t worry if it looks a bit messy at first! Keep mixing and you’ll see the mixture begin to solidify. If you notice the dough is too sticky, add a bit of flour; if it’s too dry and struggles to come together, add a few drops of warm water.When the dough is fairly solid, start working it with your hands, pushing it forward with the palm and then folding it over itself. The goal is to make it smooth, homogeneous, and elastic.
Knead the dough for at least 10-15 minutes. It will be ready when its surface is smooth to the touch and no longer sticky. When you press it gently with a finger, the dough should return to its original shape.Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Why Rest? This step is crucial! It allows the gluten to relax, making the pasta much easier to roll and work with, ensuring a soft texture after cooking.Lightly flour the board and roll out the dough with the rolling pin, turning it often and trying to get a sheet as thin as possible.
Divide the dough into smaller pieces. Flatten them slightly and pass them through the machine starting from the widest setting. Fold the sheet in half and pass it again, gradually reducing the thickness until you reach the desired one.
Tips, Variations, and Secrets
The golden rule is 100g of flour per egg. With 4 medium eggs, 350g of flour is a great base, but always have a bit more flour on hand to adjust based on the size of the eggs.
For a classic dough, all-purpose flour is ideal. If you want a rougher pasta that absorbs sauce better, you can replace some of the all-purpose flour with re-milled durum wheat semolina (e.g., 250g of all-purpose flour and 100g of semolina).
The golden rule is 100g of flour per egg. With 4 medium eggs, 350g of flour is a great base, but always have a bit more flour on hand to adjust based on the size of the eggs.
For a classic dough, all-purpose flour is ideal. If you want a rougher pasta that absorbs sauce better, you can replace some of the all-purpose flour with re-milled durum wheat semolina (e.g., 250g of all-purpose flour and 100g of semolina).
How to Cook Egg Pasta
Bring plenty of salted water to a boil.
Drop the pasta in and, since it’s fresh, it will cook very quickly (just 1-2 minutes for tagliatelle and ravioli, or even less).
Drain it as soon as it surfaces and season it immediately with your favorite sauce!
Tips for Lasagna: If using the pasta for lasagna, after rolling out the sheet, you can blanch it in salted water for a few seconds until it floats, then drain it and immediately immerse it in a bowl of cold water. Then, lay the sheets on a clean cloth. This step, unlike dry ones, makes them easier to handle and they don’t require a very liquid sauce to cook in the oven.
FAQ – Egg Pasta
Why is my pasta sticky even after working it?
Probably the eggs you used were very large. Add a bit of flour gradually and continue kneading until the dough is smooth and no longer sticks to your hands.
Can I use only durum wheat semolina?
Yes, you can. You’ll get a tougher dough and a different flavor. The pasta will be rougher and more porous, ideal for holding onto chunky sauces.
Can I make the dough with a food processor or stand mixer?
Absolutely yes, indeed! Using a food processor or stand mixer can greatly simplify the process, especially if you need to prepare large quantities of dough or if you don’t have much arm strength.
Here’s how to proceed:
Attach the right accessory. Choose the “leaf” (or “K”) accessory to start, and then the “hook” to knead.
Place the ingredients. Put the flour into the bowl of the processor or mixer. Make a small well in the center and break the eggs into it.
Turn on the machine. Start at low speed to mix the ingredients. The dough will form in a few minutes.
Check the consistency. The dough is ready when it has compacted into a ball and detaches from the sides of the bowl.
Finish by hand. Even if you used the machine, I recommend working the dough by hand on the board for 1-2 minutes. This allows you to feel the final consistency and ensure it is perfectly smooth and elastic before letting it rest.
And here you are, with your splendid egg pasta dough, ready to be the star of your next family or friends’ lunch! Have you seen how, with a few steps and the right tricks, you can create an artisanal product that will make a difference in every dish?
Making pasta at home is an act of love and a tradition worth rediscovering. Challenge yourself and don’t be afraid to get your hands dirty: the result will repay every effort!
Which egg pasta shape will you prepare first? And what sauce are you eager to pair it with? Let me know in the comments below!
