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–+ servings

Homemade Egg Pasta

Helen Rennie
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Prep Time 30 minutes
Cook Time 3 minutes
Resting dough 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 300 grams "00" pasta flour
  • 2 tsp kosher salt
  • 185 grams wet ingredients (2 large eggs, 3 large yolks, water)

Instructions
 

  • In food processor fitted with metal blade, add flour and salt and blend for a few seconds
  • Add wet ingredients (eggs, yolks, and enough water to get it to 185 grams)
  • Process dry and wet ingredients until it forms a ball of dough.
  • Turn all of the dough out onto your counter (will be a little sticky)
  • Knead by hand for 12 minutes (it will become less sticky as you work the dough)
  • Flour the dough lightly and wrap in plastic.
  • Let dough rest at least 30 minutes up to 5 hours at room temperature.
  • Roll out the pasta using a machine (search you tube for a video tutorial or consult your pasta roller instructions)
  • Bring a large stockpot of water to boiling while rolling out pasta.
  • Once water boils add at least 1/4 cup of salt. The water should taste like the sea.
  • Add fresh pasta to pot. Bring to boil. Stir gently to separate strands.
  • It will cook very quickly (2 or 3 minutes). When pasta is floating...it is done. Pull out a piece and test it to be sure.
  • Add hot pasta to hot sauce of your choosing...stir gently so pasta can absorb the sauce.

Notes

  • The measurements are very precise to give you the best chance of getting your pasta to turn out correctly.  You will need to weigh the flour and the wet ingredients on a scale. 
  • If you don't have a kitchen scale chances are 300 grams flour = about 2 3/8th cups
  • 185 grams of wet ingredients = about 2 large eggs, 3 large yolks and a tablespoon of water.
  • If you don't have a food processor - you'll need to search the web to find out how to mix your dough by hand on a kitchen table - I've done it, it just takes time and patience and a lot of kneading the dough.
  • You can use All-purpose flour...but I can tell you that using "00" flour creates a totally different pasta that is super tender and silky.  Most large stores carry "00" flour...but I order mine on Amazon and get a brand from Italy.  Worth it!
Keyword Pasta, Egg, Handmade
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