This classic Italian fresh pasta recipe relies on just two main ingredients: unbleached all-purpose flour and eggs. The simplicity allows the rich, nutty flavor of the flour and the richness of the eggs to shine through. The resulting dough is tender yet durable, ideal for rolling into delicate sheets for fettuccine, tagliatelle, or stuffed pastas like ravioli. Making pasta from scratch is a rewarding process that yields a superior texture compared to dried commercial versions. It’s perfect for special dinner parties or a cozy weekend project. Serve with a simple butter and sage sauce or a light tomato sauce to complement the delicate handmade noodles.
Fresh Egg Pasta
Description
This classic Italian fresh pasta recipe relies on just two main ingredients: unbleached all-purpose flour and eggs. The simplicity allows the rich, nutty flavor of the flour and the richness of the eggs to shine through. The resulting dough is tender yet durable, ideal for rolling into delicate sheets for fettuccine, tagliatelle, or stuffed pastas like ravioli. Making pasta from scratch is a rewarding process that yields a superior texture compared to dried commercial versions. It&# 226;ÂÂs perfect for special dinner parties or a cozy weekend project. Serve with a simple butter and sage sauce or a light tomato sauce to complement the delicate handmade noodles.Ingredients
Directions
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Make a mound of the flour in the center of a large wooden cutting board or clean work surface.
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Make a well in the middle of the flour mound, creating a dam about 2 inches high.
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Crack the eggs into the well and add the olive oil.
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Using a fork, beat the eggs and oil together in the center, gradually incorporating flour from the inner rim of the well.
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Continue mixing, pulling in more flour as the mixture thickens, until the liquid is mostly absorbed and a shaggy dough forms.
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Once the dough is cohesive, use your hands to knead it, folding and pressing the dough firmly.
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Knead the dough for about 10 minutes total, adding a little more flour if it is too sticky, until it becomes smooth, elastic, and slightly soft.
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Wrap the dough tightly in plastic wrap.
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Let the dough rest at room temperature for 30 minutes to relax the gluten.
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After resting, roll out the dough or cut into pieces for shaping as desired.
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Bring a large pot of salted water to a rolling boil.
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Cook the fresh pasta for 1 to 3 minutes until al dente, then drain and serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 764.4kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 4.2mg1%
- Total Carbohydrate 159.6g54%
- Dietary Fiber 5.7g23%
- Sugars 0.6g
- Protein 21.0g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not skip the kneading or resting portion of this recipe; they are essential for developing the gluten structure and ensuring a tender, light pasta texture.
The original source contained instructions for stuffed jalapeno poppers with crab meat, which are unrelated to fresh egg pasta. These steps have been removed to keep the recipe focused on the pasta dough.
If the dough feels too dry and cracks during kneading, add water one teaspoon at a time. If it is too sticky, dust with more flour.
Fresh pasta can be frozen before cooking. Cut into desired shapes, lay out on a floured baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes to the cook time.
For a richer flavor, you can substitute half of the all-purpose flour with "00" flour or semolina flour.
