Egg Pasta Recipe (with Video)

Egg Pasta Recipe: Let’s be honest—there’s something magical about homemade pasta. It’s not just food; it’s an experience. The texture, the richness, the way it absorbs sauces—it’s unbeatable. If you’ve only had pasta from a box, you’re missing out on the soul of Italian cooking. Fresh egg pasta takes things to a whole new level. And guess what? It’s not as hard as it sounds. You don’t need to be a trained chef or have fancy gear to make it happen. Just a few ingredients, a little time, and a lot of love.

Making egg pasta from scratch gives you full control over flavor, texture, and shape. Plus, it’s incredibly satisfying to roll and shape your own dough. Whether you’re prepping for a cozy dinner at home or planning to impress guests, this guide will walk you through each step in detail. You’ll be twirling your fork into silky ribbons of pasta in no time.

Ingredients You’ll Need

Before we dive into the fun stuff, let’s talk ingredients. The beauty of egg pasta lies in its simplicity. You only need a handful of staples, and chances are you already have them in your kitchen.

Basic Ingredients:

• Flour – 2 cups (preferably “00” flour or all-purpose flour)
• Eggs – 3 large eggs (room temperature)
• Salt – ½ teaspoon (optional, for taste)
• Olive Oil – 1 tablespoon (optional, adds elasticity)

That’s it. No preservatives, no chemicals, just pure, wholesome ingredients. If you want to get a little adventurous, you can jazz up your dough with optional add-ins:

Optional Add-Ins:

• Spinach or herbs – finely blended into the dough
• Beet juice or squid ink – for color and flavor
• Parmesan cheese – a touch for richer taste

The key is to start simple, then once you master the base dough, you can explore all kinds of variations. But no need to rush. Let’s get the basics down first.

Essential Kitchen Tools

You don’t need a Michelin-starred kitchen to make killer pasta. A few humble tools will get the job done beautifully. Here’s what you’ll need:

Must-Have Tools:

• A clean surface for kneading (wood or marble works best)
• Mixing bowl
• Fork or hands for mixing
• Rolling pin (if no pasta machine)
• Sharp knife or pizza cutter

Nice-to-Have Tools:

• Pasta machine – for easier, consistent rolling
• Bench scraper – helps with cleanup and kneading
• Kitchen scale – for accuracy
• Pasta drying rack – if you’re drying your pasta

These tools make your life easier but aren’t mandatory. You can absolutely make beautiful pasta with nothing more than your hands, a rolling pin, and some elbow grease.

Understanding Pasta Flour Types

Let’s talk about flour, because not all flours are created equal—especially when it comes to pasta. You’ve got a few choices here, and each one changes the final texture and taste.

• 00 Flour: This is the gold standard for Italian pasta. It’s finely ground, silky, and produces tender but chewy noodles.
• All-Purpose Flour: A good alternative if you can’t find 00. Slightly coarser, but still works great.
• Semolina Flour: Coarser and slightly yellowish. Often used in combination with 00 flour to add bite and help pasta hold its shape.

For beginners, go with 100% 00 flour or mix 1½ cups 00 with ½ cup semolina for a balanced dough. Want firmer pasta that grabs sauce like a pro? Add a touch of semolina. Want something soft and silky? Stick with 00.

How to Measure Ingredients Properly

Pasta is simple—but that doesn’t mean you can eyeball it and hope for the best. Precision matters, especially in baking and pasta-making.

Weight vs Volume:

• 1 cup of flour = ~120 grams, but can vary depending on how it’s packed.
• 1 large egg = ~50-60 grams.

That’s why many Italian grandmas weigh their ingredients. You should too. A kitchen scale is your best friend here.

Pro Tips for Accuracy:

• Spoon flour into your measuring cup and level it with a knife (don’t scoop directly from the bag—it compacts).
• Crack eggs into a bowl before adding to flour to ensure no shell bits sneak in.

Consistency is key. Get the measurements right, and you’ve already won half the battle.

Step-by-Step Guide: Making Egg Pasta Dough

Alright, let’s get our hands dirty.

1. Make a Flour Well

Pour your flour onto a clean surface and shape it into a mound. Use your fingers to create a well in the center—think volcano.

2. Add Eggs to the Center

Crack the eggs into the well. If you’re using olive oil or salt, now’s the time to add them too.

3. Mix Gently

Using a fork or your fingers, slowly mix the eggs, gradually pulling in the flour from the edges. Don’t rush—this part is all about patience.

4. Form the Dough

Once the mixture is too thick to stir, start kneading with your hands. Bring it together into a rough dough ball.

5. Knead Like You Mean It

Knead for about 8–10 minutes. Push, fold, turn, repeat. You want a smooth, elastic dough. If it’s sticky, dust with flour. If it’s dry, wet your hands and continue.

6. Wrap and Rest

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll.

Congratulations, you just made fresh pasta dough!

Resting the Dough: Why It Matters

Now that your dough is wrapped and resting, let’s talk about why this step is absolutely essential. Think of it like letting your muscles relax after a workout—your dough needs that break too. After kneading, the gluten (that stretchy network of proteins formed when flour and water combine) is tight and tense. If you try rolling it out immediately, it’ll keep snapping back like a stubborn rubber band. Not fun.

Why It Works:

• Relaxes gluten – Makes the dough easier to roll and shape
• Improves texture – Results in tender, silky pasta
• Hydrates flour – Ensures a more cohesive, pliable dough

How Long to Rest:

• Minimum: 30 minutes
• Ideal: 1 hour
• You can also refrigerate it (wrapped) for up to 24 hours

Pro tip: If you’re refrigerating, let it sit at room temperature for 15–20 minutes before rolling. Cold dough is tough to work with, and we want smooth, effortless pasta sheets.

Rolling Out the Dough by Hand

Okay, it’s showtime. If you don’t have a pasta machine, no worries—you can absolutely roll your dough by hand and get great results. It just takes a bit of effort (and maybe a little arm workout).

Step-by-Step:

1. Cut Your Dough: Slice the rested dough into 2–4 pieces. This makes it easier to roll.
2. Flatten Slightly: Use your hands or rolling pin to flatten one piece into a disk.
3. Roll Evenly: Roll from the center outwards, rotating the dough 90° after every few rolls. Dust with flour to prevent sticking.
4. Check Thickness: You’re aiming for about 1–2 mm thickness (think of a thick sheet of paper or a playing card).
5. Trim Edges: Square off the sides for more uniform noodles, if you want to keep it neat.

Tips for Success:

• If the dough keeps bouncing back, let it rest another 10 minutes
• Don’t over-flour—it’ll dry out the dough
• Work quickly but carefully; you don’t want it to dry out while rolling

Rolling by hand can take 10–15 minutes per piece of dough. Turn on your favorite playlist, grab a glass of wine, and enjoy the process!

Using a Pasta Machine (Optional)

If you have a pasta machine, you’re in luck. It makes rolling a breeze and gives you more consistent results—especially helpful for beginners. Here’s how to use it properly:

Step-by-Step:

1. Divide Dough: Cut into smaller pieces and flatten each into a disk.
2. Start on the Widest Setting: Run the dough through the widest setting (usually “0” or “1”) a few times. Fold it like a letter and re-roll to build structure.
3. Narrow the Settings Gradually: Move down one setting at a time, rolling once or twice at each level. Don’t skip steps!
4. Final Thickness: Stop when you reach the desired thickness. Most pasta shapes are best at setting 5 or 6.

Machine Tips:

• Lightly dust the rollers and dough with flour to prevent sticking
• If dough gets too long, cut it in half and keep rolling
• Don’t force it—if it tears, just fold and start again on a wider setting

Machines are a time-saver but not a must. If you’re passionate about pasta-making, though, it’s a worthwhile investment.

Shaping Your Pasta

Now that you’ve got thin sheets of dough, it’s time for the fun part—turning them into actual pasta. Whether you’re craving wide ribbons or delicate noodles, here’s how to shape your creation.

Classic Shapes:

• Fettuccine – ¼ inch wide, great for Alfredo and creamy sauces
• Tagliatelle – Slightly thinner, pairs well with meat sauces
• Pappardelle – Wide, flat ribbons, perfect for ragu or mushroom sauces
• Lasagna Sheets – Trim into large rectangles

How to Cut by Hand:

1. Lightly flour the pasta sheet
2. Fold it over loosely, like a letter
3. Slice into even strips with a sharp knife
4. Unroll the strands and dust with flour

Using a Pasta Cutter:

If your pasta machine has a cutter attachment, feed your sheet through it for perfectly even noodles. Boom—restaurant quality in seconds.

Creative Ideas:

• Ravioli: Fill with cheese, spinach, or meat, then seal with egg wash and cut
• Tortellini: A bit tricky, but worth learning
• Mafaldine, farfalle, orecchiette: Try these once you’re comfortable

The key? Don’t rush. Have fun with it, experiment, and don’t worry if it’s not perfect—pasta is art, not science.

Drying the Pasta

Should you dry your pasta? That depends on when you plan to cook it. Fresh pasta cooks fast and tastes amazing, but drying can help with storage and texture.

Fresh Pasta (No Drying):

• Cook within 30–60 minutes of shaping
• Store in the fridge up to 24 hours (well-floured and covered)

Partially Dried Pasta:

• Let sit on a floured tray for 30–60 minutes
• Firms up the shape and helps prevent sticking

Fully Dried Pasta:

• Hang on a drying rack or place on a tray in a cool, dry room
• Takes 12–24 hours depending on humidity
• Store in airtight containers for up to 2 months

Pro tip: Avoid drying in humid kitchens or near windows. Mold is the enemy.

Cooking Fresh Egg Pasta

Here’s the best part—eating it! Cooking fresh egg pasta is a breeze compared to dried. You don’t need a timer, just your eyes and taste buds.

How to Cook:

1. Boil Water: Use a large pot with plenty of water. Add a generous amount of salt—it should taste like the sea.
2. Add Pasta: Drop in the pasta and stir gently to prevent sticking.
3. Boil Briefly: Fresh egg pasta cooks FAST—usually 2 to 4 minutes max.
4. Taste Test: Don’t rely on time—taste for doneness. It should be tender but slightly firm (al dente).

Tips:

• Save some pasta water—it’s gold for thinning sauces
• Don’t rinse the pasta after draining
• Toss immediately with sauce for best results

Serving Suggestions and Sauces

Now that your pasta is cooked to perfection, it’s time to bring it all together with a killer sauce. Remember, fresh egg pasta is delicate and flavorful, so you don’t want to drown it in something too overpowering. The right sauce enhances the pasta—it doesn’t steal the show.

Classic Sauce Pairings:

• Butter and Sage: A minimalist favorite. Just melt some butter in a pan, toss in a few fresh sage leaves, and pour it over your hot pasta. Finish with grated Parmigiano-Reggiano.
• Carbonara: Made with eggs, cheese, pancetta, and pepper—no cream! The sauce cooks from the heat of the pasta itself.
• Bolognese (Ragù): A rich, meaty tomato-based sauce that clings beautifully to tagliatelle or pappardelle.
• Alfredo: Butter, cream, and Parmesan. Simple, creamy, and oh-so-satisfying.
• Aglio e Olio: Garlic and olive oil—light, aromatic, and perfect for a quick lunch.

Lighter Sauces:

• Cherry tomatoes with garlic and basil
• Lemon zest and olive oil
• Browned butter and mushrooms

Heavier Sauces:

• Creamy Gorgonzola
• Slow-cooked beef or lamb ragù
• Wild mushroom cream

Serving Tips:

• Always toss your pasta with the sauce—not the other way around.
• Add a splash of pasta water if your sauce is too thick.
• Finish with fresh herbs, cracked pepper, or shaved cheese for that chef’s kiss touch.

The sauce should coat your noodles, not drown them. Think of it like dressing a salad—you want just enough to enhance every bite.

Storage Tips for Homemade Egg Pasta

Whether you made a big batch or have leftovers, proper storage is crucial. Homemade egg pasta is fresh and fragile, so here’s how to keep it at its best.

Short-Term (Up to 1 Day):

• Refrigerator: Lightly flour your pasta, place it in a container or zip-lock bag, and refrigerate for up to 24 hours.
• Avoid stacking—it sticks together if not floured well.

Medium-Term (Up to 2 Months):

• Freezing: Place floured pasta nests on a tray and freeze until solid (1-2 hours), then transfer to a freezer-safe bag.
• Cook straight from frozen—no thawing needed.

Long-Term:

• Drying Completely: Dry pasta thoroughly on a rack or tray for 24–48 hours (depending on humidity). Store in airtight containers in a cool, dry place.

Pro Tips:

• Never store fresh pasta in an airtight container while still moist—it’ll go moldy.
• Label your pasta with the date you made it, especially if freezing.
• Frozen pasta may need an extra 1–2 minutes to cook, so check doneness as you go.

Homemade pasta is a labor of love. Store it right, and you’ll enjoy your hard work for days—or weeks—to come.

Common Mistakes to Avoid

Even experienced home cooks slip up sometimes. Don’t worry—it’s all part of the journey. Let’s go over the most common pasta-making mistakes and how to dodge them.

1. Dough is too dry or too wet

• Fix it: Add a splash of water for dry dough or sprinkle more flour for wet dough. The right texture is smooth and pliable, like Play-Doh.

2. Skipping the rest time

• The dough will resist rolling if you don’t let it relax. Always rest for at least 30 minutes.

3. Over-kneading

• Too much kneading can make your pasta tough. Aim for 8–10 minutes max. You want elastic, not rubbery.

4. Using the wrong flour

• Not all-purpose flour is created equal. For best results, use “00” flour or a blend with semolina.

5. Rolling too thick or too thin

• Thick pasta may not cook evenly; thin pasta might fall apart. Find the sweet spot depending on the shape you’re making.

6. Not flouring enough when cutting

• Without flour, the pasta strands stick together. Dust lightly during shaping and cutting.

7. Overcooking

• Fresh pasta cooks in just 2–4 minutes. Don’t walk away—stay near the pot!

8. Rinsing after boiling

• Never rinse pasta unless you’re making a cold salad. Rinsing removes the starch that helps sauce stick.

9. Adding oil to boiling water

• This doesn’t prevent sticking—it just wastes oil and can prevent sauce from adhering.

By keeping these in mind, you’ll avoid frustration and get perfect pasta every single time.

FAQs about Egg Pasta Recipe

1. Can I make egg pasta without a pasta machine?

Absolutely! You can roll the dough with a rolling pin and cut it by hand. It takes more elbow grease but works just as well. Just roll to a thin, even sheet and use a sharp knife to slice into noodles.

2. What’s the ideal flour-to-egg ratio for pasta?

A classic ratio is 100 grams of flour per 1 large egg. For U.S. measurements, that’s about ¾ cup of flour per egg. This yields one generous serving. Scale accordingly.

3. How do I fix dough that’s too dry or too sticky?

For dry dough, wet your hands and knead again. For sticky dough, add a bit more flour gradually while kneading. Go slow—you can always add more, but you can’t take it out.

4. Can I add herbs or spinach to my egg pasta dough?

Yes! You can blend spinach or herbs into a puree and mix it with your eggs before adding to flour. This adds color, nutrients, and flavor. Make sure to remove excess water from the puree to avoid wet dough.

5. How long does homemade egg pasta last?

Fresh pasta lasts up to 1 day in the fridge, 2 months in the freezer, and several months if fully dried and stored airtight. Always check for moisture or mold before cooking stored pasta.

Conclusion

There’s something deeply satisfying about making your own egg pasta from scratch. It’s more than just a recipe—it’s a ritual. From mixing and kneading to rolling and shaping, every step is hands-on, rewarding, and completely worth it. Sure, store-bought pasta is quick and convenient, but nothing compares to the flavor and texture of fresh pasta you made with your own two hands.

Whether you go with silky tagliatelle or rustic fettuccine, whether you roll by hand or use a machine, the joy is in the journey. Homemade egg pasta connects us to tradition, to real food, and to those we share it with. So next time you want to impress at dinner—or just feed your soul—skip the box and roll up your sleeves.

You’ve got this.