- Homemade pasta
If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end.
57 people made this
- 750g plain flour
- 6 eggs
MethodPrep:40min ›Cook:3min ›Ready in:43min
- Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the centre is smooth or shiny.
- With your hands, gradually incorporate the flour from the outside of the well toward the centre, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
- Divide the dough into three portions, cover with clingfilm or an overturned bowl, and allow to rest for at least 30 minutes.
- Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
To cook fresh pasta...
Bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.
Reviews & ratingsAverage global rating:(55)
Reviews in English (45)
This is a good general recipe for pasta. After reading a variety of the reviews its clear that most didn't mix the pasta long enough to allow the gluton in the flour to do their stuff and then allow it to rest for a half hour. Also, unless you have been making pasta for years, you will not have enough experience on how thin to roll it out. Pasta is generally very thin that is difficult to get to without a machine. I prefer to use 3 eggs and 2 egg yolks with a pinch of salt with that amount of ap flour.-16 Jul 2008
First of all I have been making fresh pasta for about a year. I have had wonderful success with flour, eggs and salt. That is it. That is the recipe for pasta. FLOUR EGGS AND A PINCH OF SALT. Everyone who critized this recipe needs to relax and read ALL of the directions. Fresh pasta is one of the easiest things to make. You must incorporate all the ingredients until smooth and then LET IT REST. You can roll it out with a rolling pin and of course a pasta machine is faster. It just seems to me that many people are ready to criticize the recipe and not take responsibility for the chance that maybe they did it wrong. Please remember that sometimes it is user error and not the recipe.-10 May 2010
by keri marion
this is a great basic pasta recipe, one i have used for almost a year now. it works best in casseroles, though, because the all purpose flour can kind of break apart. without a machine, one can roll it out fairly thin but probably not thin enough for a pasta dish.for pasta that holds together very well, use semolina flour instead.and a pinch of salt never hurts.-11 Feb 2007
Egg Pasta Recipe, Egg Noodles and Pasta Machines
I grew up in Pennsylvania Dutch country in an Italian family. This means egg noodles and egg pasta showed up in many meals. The egg pasta recipe and egg noodles recipe is the same, and can be used to make a homemade chicken noodle soup or a pasta with tomato sauce.
Grandma's Old Fashioned Italian Homemade Pasta Egg Noodle Recipe
I was six years old when I can first remember grandma making me help put the strands of noodles on the back of a chair to help her. Amazing these strands of dough ended up being one of the most favorite homemade pasta's I can ever remember. But this was an art. I didn't have the knack that she had or patience. She could roll that dough out to perfection every time. I never seem to get this down to a science, I usually fight with the dough. I know practice makes perfect. Then, I tried the pasta machine, that was much more uniform and professional looking, however, I hated taking it out, cleaning it later, so back to cutting I went. Old fashioned and stubborn. Taurus is my sign, and very true.
Although they don't all come out the same length and size, they taste the same. So I don't care. Its worth all the fuss, mess, and time. I love these little strands of golden tender pasta dough. Always a treat. Every batch I cut was a little different its not easy to get them all the same size.I have made both with and without semolina, my opinion is the semolina comes a little lighter in texture. Both are very good recipes. I tend to make the one without the semolina since I don't keep it in the house all the time. This happens to be with the semolina, and the first recipe on the post below as all the pictures reflect .
The dough will stretch easier if you let it rest, that's the secret she use to tell me and get it thin. Semolina will have a bumpier looking dough because of the grain.
Old Fashioned Grandma's Egg Noodles
2 cups semolina flour
2 cups flour
6 eggs, well beaten
2 tablespoon extra virgin olive oil
1 tablespoon water
1 teaspoon salt
If mixing by hand, mix 2 flours together and make a hill of flour on a clean board. Make a well in center of the flour. Beat eggs in a large bowl and add in olive oil and salt. Pour egg mixture into flour. With your hands,mix flours and liquids together and knead until you have a ball of dough., I use my kitchenaide mixer and start with the flour first. Add cold water to moisten dough, if too dry. Dough should be firm not sticky. Add more semolina if its sticky a little at a time. Make dough into shape of tennis ball size and wrap individually, this will be easier to roll out when ready. I find that smaller portions are easier to cut and manage. Cover with plastic wrap and allow pasta dough balls to rest 45 minutes to an hour. This will help the dough while stretching and rolling it out to make it easier.
To roll: Use one ball of dough at a time. Keep others underneath a covered bowl wrapped until ready to roll. Roll out on a slightly floured surface, first in one direction, then in the other to form a rectangle. When the sheet is almost translucent, it is ready to be cut.
To cut: Dust the sheets with flour to prevent any sticking. Use only one sheet at a time, keeping the others covered. Roll the dusted sheet loosely from the edge like a jelly roll. With a sharp knife cut the roll into thin slices, (1/8 inch for angel hair style or 1/4 inch for fettuccine). Unroll each noodle carefully, and place flat on a dish towel or on the back of a high back chair. Hang until ready to cook. Boil in salt water till they float to the top do not over cook. I have never saved any, we always cook them fresh.
What about a pasta machine to roll the dough?
Use a wooden rolling pin and a light dusting of flour to roll out the dough. In the photo below, I have hand rolled the sheet of pasta. Can you see the little air bubbles? That’s an indication of well kneaded dough. Hand rolled pasta has a different quality to smooth machine rolled pasta dough because it is slightly more rustic and seems to allow the sauce to stick just a little better. Ok, I concede, rolling pasta by hand is not going to be quick and easy but it will be delicious.
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
When you&rsquore ready, roll it out on a floured surface as thinly as it&rsquoll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don&rsquot let &lsquoem go too long.
Make Ryan&rsquos homemade pasta this weekend! It&rsquos the right thing to do.
First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I&rsquod never pass up pasta of any kind. I have a pantry full of dried pasta and it&rsquos my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made&mdashcovered with his rich Bolognese Sauce&mdashI knew I&rsquod finally come home.
Let&rsquos start this tutorial with Ryan&rsquos words. The pasta dough was simple as can be, as his brief synopsis will illustrate.
&ldquoTwo eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?&rdquo
Now let&rsquos see it in action!
Make a well in the flour. Crack the eggs into the well.
This is how Marlboro Man&rsquos great-great grandmother started any baked good, and she&rsquod do it right in the flour bin.
Start mixing it lightly with one hand&hellip
Turn it out onto a floured surface&hellip
And begin kneading it, rolling and punching and pushing, until it&rsquos done.
Homemade Egg Noodles
This recipe explains how to make - by hand or with the aid of a pasta machine - the basic dough for egg noodles. Using this recipe, you can cut the dough into a variety of sizes and shapes to prepare cannelloni, tortellini, ravioli, tagliarini, fettuccine, tagliatelle and lasagne.
Pour the flour into a large mixing bowl or in a heap on a pastry board, make a well in the center of the flour and in it put the egg, egg white, oil, and salt.
Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten any remaining dry bits of flour with drops of water and press them into the ball.
TO MAKE PASTA BY HAND: Knead the dough on a floured board, working in a little extra flour if the dough seems sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap it in wax paper and let the dough rest for at least 10 minutes before rolling it.
Divide the dough into 2 balls. Place 1 ball on a floured board or pastry cloth and flatten it with the palm of your hand into an oblong about 1 inch thick. Dust the top lightly with flour. Then, using a heavy rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within an inch or so of the farthest edge.
Turn the dough crosswise and roll across its width. Repeat, turning and rolling dough, until it is paper thin. If at any time the dough begins to stick, lift it carefully and sprinkle more flour under it.
To make tortellini and ravioli, follow the cutting directions in those recipes. To make tagliarini, fettuccine, tagliatelle and lasagne, dust the rolled dough lightly with flour and let it rest for about 10 minutes.
Then gently roll the dough into a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips- 1/8 inch wide for tagliarini, 1/4 inch wide for fettuccine or tagliatelle, and 1-1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. In the same fashion, roll, shape, and slice the second half of the dough.
A PASTA MACHINE will do both the kneading and rolling. Pull off about a third of the dough at a time, set the smooth rolls on the pasta machine as far apart as possible and feed the piece of dough through them. Reroll this strip 4 or 5 more times, folding under the ragged edges and dusting the dough lightly with flour if it feels sticky. When the dough is smooth, shiny, and elastic, it has been kneaded enough.
Now start to roll it out, setting the machine to the second notch and feeding the dough through with the rolls closer together. Then set the machine at the third notch and roll the dough thinner. Repeat, changing the notch after each rolling, until the dough is about 1/16 inch thick.
To make tagliarini, feed the dough through the narrow cutting blades of the pasta machine to make fettuccine or tagliatelle, feed it through the wide blades. For lasagne, roll the dough into a jelly-roll shape and cut it by hand into 1-1/2 to 2 inch wide strips.
Homemade egg noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook them in 6 to 8 quarts of rapidly boiling salted water for 5 to 10 minutes, or until just tender (al dente). To test, lift out a strand and taste it.
Seven-yolk pasta dough
Last month, I was cleaning photos off on my old hard drive and discovered a glaring oversight on my food blogging part: I had never told you about one of my proudest kitchen triumphs to date, mastering the pasta nest!
By “pasta nest” I mean the method of creating a well inside a mound of flour, placing several egg yolks in the center and creating pasta dough with your fingertips alone. Why is this process so intimidating? Don’t countless cooks all over Italy do precisely this every single day without fail? Clearly, they have never read Jeffrey Steingarten, who I alone blame for my fear of The Nest.
As I began to incorporate flour from the crater’s inner wall, a wavelet of egg slashed over the top, causing a serious erosion problem, and when I nimble scooped up a handful of flour and from the stable side of the mound and used it to stanch the flow, the crate collapsed. A torrent of egg yolks, now thick with flour and cornmeal, surged across the table, carried a pile of chopped garlic, and like molten lava rolling over a Hawaiin housing development, leaving death and destruction in its wake, headed toward my handwritten notes. As I snatched away the notebook, the flood plunged on, lifting two rosemary branches as though they were matchsticks and cascading over the edge of the table and into an open silverware drawer…
It gets worse from there as he does not wash the silverware immediately, and it takes on “the feel of industrial-grade sandpaper” and you can see why, as another home cook in a tiny New York City kitchen, I couldn’t imagine my pasta nest experience being any less of a disaster.
My single counter is tiny, has not just a drawer with every cooking utensil I own beneath it but two open shelves with assorted stuff that fits nowhere else and a cabinet with serving platters, food processor and KitchenAid parts, measuring spoons and, ironically, my pasta maker and the thought of scrubbing a yolk-flour crust from each of these objects kept me from trying this method for the five years between the time I first read Steingarten’s story and, well, three and half months ago, when I was working on the agnolotti recipe in my dumplings article for NPR.
It was the fantastic amount of detail in Thomas Keller’s recipe from the French Laundry Cookbook that drew me in sure, it is a lot of instruction but it also explains exactly how to keep it from going horribly awry, little details like creating a large enough well, pulling in only the smallest amount of flour at a time and kneading the dough even longer than one. Even better, it works. Thirty minutes later I had the most shiny, elastic, sunny round of pasta dough that has yet to grace the smitten kitchen and now it is the only way I will make it. And really, if it has been working for Italian cooks for hundreds of years, why not us?
Question: What are you most the most scared to cook?
Seven-Yolk Pasta Dough
Adapted from French Laundry Cookbook
1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk
Mound flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1-inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.
Pour the egg yolks, egg, oil and milk into the well. Use your fingers to break the eggs up. Still using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in flour from the sides of the well it is important that the flour not be incorporated too rapidly, or dough will be lumpy. Keep moving the eggs while slowly incorporating the flour. Using a pastry scraper, occasionally push the flour toward the eggs the flour should be moved only enough to maintain the gradual incorporation of the flour, and the eggs should continue to be contained within the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together.
Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky. Let the dough rest for a few minutes while you clean the work surface.
Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep kneading in this forward motion until the dough becomes silky smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take from 10 to 15 minutes.
Even if you think you are finished kneading, knead it for an extra 10 minutes you cannot overknead this dough. It is important to work the dough long enough to pass the pull test otherwise, when it rests, it will collapse.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be made a day ahead, wrapped and refrigerated bring to room temperature before proceeding.
Once you’ve triumphed over your seven-yolk pasta dough, here are some ideas of what to cook with it:
Roll the Dough Again
After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot. Continue to do this, making the slot smaller by 1 each time. Don't try to skip a number, as this will only cause the machine to jam and you'll end up with a crumpled dough.
As you continue rolling the pasta, your sheet of dough will get longer and longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear.
Continue passing the dough through the machine until it's about 1/16th of an inch thick.
Basic Italian Egg Pasta Dough RecipeWe could dedicate this whole website to Italian pasta and still not have adequate space to cover all things Italian pasta. Every region of the country has it.
We could dedicate this whole website to Italian pasta and still not have adequate space to cover all things Italian pasta. Every region of the country has its own style and the ingredients used vary from north (where they use more eggs) to south (where they traditionally make an egg-less dough). And let's not get started on the flours and all the tricks (actually you can download our Pasta Basics Guide if you want more tips).
Let us leave it at this: if you've never made homemade pasta dough before, this is a great place to start. The combination of flours and lots of eggs make this dough sturdy, easy to work with, very forgiving, and -- most importantly -- tastes good! We turn this basic pasta dough recipe into sheets for lasagna, cut it into handkerchief shapes for our pesto pasta recipes, fill it for ravioli, and twist it for more delicate shaped pasta like casoncelli. Bottom line it's a reliable pasta dough that'll make you confident in your pasta skills, even if you're only just starting to hone them!
Tips To Making Homemade Pasta
Before you jump into the recipes, here are our top pasta-making tips:
All Pastas Are Not Created Equal
Every region of Italy has a pasta it's known for from Lombardy's casoncelli and Tuscany's gnudi to Umbria's pici or Sicily's busiate.
There Are Different Pasta For Different Sauces
The different pasta shapes are good at absorbing different types of sauce with shorter pastas (penne or cavatelli) "grabbing" onto sauce more than longer noodles. Also, pasta with ridges (think rigatoni) grab sauce better than smooth pasta.
Start With Less Flour
A good pasta dough is usually somewhere between 48 to 55% water (by weigh) and that level of hydration makes for a tender pasta. Generally, start by making a wetter dough because it's easier to add more flour than it is to add water. However, be sparing with the flour because you don't want the final pasta to be caked in flour!
Different Climates (And Weather) Need Different Amounts Of Liquid
The old adage is that Italian grandmothers make pasta by using 1 egg for every fistful of flour, which generally works out to about 100 grams of flour to every 1 large egg. That is a great starting point however, the climate of where you live and the age of the flour you're using will mean you need more liquid ingredients (say in an arid climate like Palm Springs) or a touch more flour (in a humid spot like Hawaii). We keep a spritz bottle of water nearby as well as a small pile of flour so we can adjust the levels as needed.
The Ideal Pasta Dough Is Wet Enough But Not Too Much!
You want a pasta dough that's dry enough it doesn't glop onto your hands but wet enough that it doesn't crack when it's kneaded. That said when you first pull the ingredients together into a ball and knead it, the dough will stick to your hands. Don't add any water or flour until you've kneaded a few minutes and the dough is a cohesive ball. At that point the liquid will have incorporated into and hydrated the flour enough that you can add more flour or water as desired.
Knead The Dough A Long Time
The longer you knead the pasta, the better the gluten and the easier it'll be to roll out later. We recommend you need it at least 10 minutes at the start -- it will be good to go once the surface is no longer sticky, uniform in color, and smooth with just a few tiny dimples on the surface.
Rest The Dough Even Longer
The two ways you're developing the gluten in order to make the pasta structure is the same as with other doughs, by kneading and resting. Make sure to rest it at least 30 minutes before shaping but you can also let it rest up to two days before rolling it out.
Roll It Out By Machine Or By Hand
We grew up making pasta with the help of the classic Imperia Pasta Machine. If you're going to make pasta a lot, you might want to invest it in (or even get the KitchenAid Pasta Attachment for your stand mixer). However, you can also roll it out by hand with the help of a rolling pin or even a wine bottle. For tips on that, watch this video by Chef Evan Funke.
Freeze To Hold The Pasta Shape
You can cover the fresh pasta with a kitchen towel and leave at room temp if you're going to cook it that day. Otherwise, freeze it on a baking sheet then, once frozen, transfer to an airtight container for up to a month. This helps it stay fresh and hold its shape when it cooks!
Don't Cook Fresh Pasta To Al Dente
Fresh pasta cannot be cooked to al dente by nature of the fact it's already pretty soft when it's made. So, don't try to cook it to al dente -- instead cook it just a couple of minutes in the water then transfer to a pan with the sauce you want to serve it with and cook it an additional couple of minutes!
And Don't Drain It From The Cooking Water
Cook the pasta for just 1 to 3 minutes in heavily salted water but, when it's ready, don't drain it in a colander or it might stick together. Instead pull the pasta from the water with tongs or use a slotted spoon and place it directly in the sauce you want to serve it with!
Okay, now it's time to stock up your panty with all the essential ingredients , then try your hand at making this and then share your creation with us by tagging @saltandwind and #swsociety on social!
See The Recipe Made Step By Step
Heads up that Aida made this recipe on her IGTV so head there to check it out!
Egg Pasta Dough
Egg pasta dough is one of the simplest ingredients to make but the dishes you choose to cook with it are infinite! In Italy, it has been said that there are over 400 different pasta shapes, so just imagine the endless options and flavours. This is my Nonna’s original egg pasta dough recipe and can be easily recreated with a rolling pin or pasta machine. Follow the steps and become a pasta master in no time!
2 organic eggs
200g/7oz plain flour
Rolling pin OR pasta machine
- Egg pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.
- Create a mound of flour on your bench, adding some extra to the side to use as you go.
- Crack the eggs into the well and whisk using a fork or your hands.
- Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.
- Once the egg is all mixed in with the flour, you can use a fork to drag any excess flour from your board back into the dough before starting with your hands.
- Press down and forward with the palm of your hands, then fold back in and repeat.
- Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.
- Cover it tightly with cling wrap and leave to rest for 20 minutes.
- If you are finding it is too dry and not coming together well, wet your hands slightly and continue to knead. Avoid adding extra water.
- After your egg pasta dough has rested for 20 minutes, cut a nice thick piece, press down with your hands slightly flattening it.
VINCENZO’S PLATE TIP: Make sure you cover the leftover part of your egg pasta dough with a bowl to keep the air out so it doesn’t dry up.
- Now, sprinkle flour on top, take your rolling pin, and roll it out first forward, and then back.
- Turn the dough around, rolling out the thicker parts to make it much more even and smooth.
- You can roll out lasagne sheets and cut them to size using this method, or fold the pasta in half several times and then using a sharp knife cut the strands of pasta to your chosen thickness.
ROLLING THE PASTA USING A PASTA MACHINE:
- Take a piece of your egg pasta dough, and sprinkle flour on it.
- Once you have assembled and secured the pasta machine, sprinkle some flour on top of it and put it on its widest setting.
- Press down on the pasta dough before passing it through the machine on its side – the pasta should be wide, not thin and long.
- Once the egg pasta dough has come through, fold it over and pass it through again, then one more time without folding.
- Move on to the second setting, and continue until you reach the desired consistency, which all depends on the pasta shape you want to make!
- Once you have chosen your shape, add some more flour to the dough and the machine and pass it through. Try not to use a sheet that is too long but instead cut it in half if you need to.
- Create portions or put it on a tray and in the fridge or freezer (if you’re not using it right away) and make sure there is enough flour between each strand so it doesn’t stick together.
HOW TO SERVE:
Depending on the homemade pasta shape you make, visit https://www.vincenzosplate.com/recipe-type/pasta/ and choose a recipe to cook up and impress your family with luscious, silky, fresh pasta!
These are some yummy sauces to serve with this pasta:
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