Basic Egg Pasta Recipe

This delicious Basic Egg Pasta Recipe is a simple pasta that you can use for any sort of pasta dish. From Lasagnas to Classic Spaghetti and even Ravioli.

Few moments in life feel both momentous and magical in day-to-day living. Making pasta with my daughter is one of them for me. Standing in my kitchen mid-day, covered in flour, the sunlight twinkling off the pasta maker, my daughter at the crank waiting on me to bring another round of dough to press as we talk about the meal ahead in anticipation.  She is excited and curious about this process.

I am excited more about the eating and the lesson at hand. We line up the flat side and eagerly crank away, filling up the awaiting cookie sheet that’s nearby. As the pile of pasta grows, our zest slowly dampers. It’s tiresome work when your crank won’t load. But we press on, literally. And we are rewarded for our efforts with a large plate of fresh pasta to enjoy.

Fresh pasta is incredible and arguably worth the effort. Its delicate texture melts in your mouth with each bite. With a few simple ingredients you have a divine meal. That’s the odd thing about cooking. When you first start we have this belief, well most of us, that cooking is a daunting task.

A laborious one that takes extreme skill to undergo. But what I have found in cooking over the years is that quality ingredients are the cornerstone of great meals. I say quality over technique will win every single time.

What You Will Need To Make Pasta

3 cups of all-purpose flour

4 large eggs

sprinkles of water (if needed)

Tools You May Need

Pasta Press

Dough Scraper

Stand Mixer (optional)

Directions

Begin by scooping the flour onto a clean countertop, marble board, or a good work surface. You can even do this in a large bowl for less mess.

Take the measuring cup and create a well in the center to hold the eggs.

Crack each egg to fill the well (as pictured). Using a fork, begin mixing the egg with a bit of the flour taking care not to break the wall.

If the dough feels crumbly and dry, use a few sprinkles of water to help bind it together.

Cover the dough ball with plastic wrap or a bowl. Allow it to rest for 5 minutes.

Knead the dough for about 7-8 minutes. You can opt to use your dough hook and stand mixer for this. It will take about half the time if doing so. The dough should snap back when you press into it.

Wrap the dough in plastic wrap and allow it to rest for 1 hour before cutting.

Once the dough has rested, cut it into 6 even pieces. Flatten it a bit with your hand to help feed the pasta press.

Cut your pasta using the pasta maker’s directions. I use a manual pasta maker and use the number 4 setting to feed my dough. We feed it through 4 times before cutting the pasta. Once cut, use the pasta within 30 minutes.

Notes

• The dough is ready to rest when it is smooth and snaps back when you press your finger into it.
• If you find the dough too crumbly to come together. You can drizzle a little bit of olive oil to help bind the dough. Be sure to use large eggs for this recipe.
• You can make the dough ball and store it in cling wrap in the refrigerator for up to 2 days before cutting and cooking.
• Hand-kneading the dough will take about 12-15 minutes. Using a stand mixer with a dough hook will take half the time.

FAQ

Can I make the pasta dough ahead?

Yes! You can make the dough ball and store it in cling wrap in the refrigerator for up to 2 days before cutting and cooking.

Can I make a smaller amount of pasta or cut the recipe in half?

You can make a smaller amount when I want to make less, I use 2 cups of flour and 3 eggs for that. I do drizzle the olive oil when needed.

Can I use my stand mixer to knead the dough?

Yes, and I have done this a few times when hand kneading was too much. Simply use your dough hook and set the mixer on a low setting to knead. You likely will only knead for 6-8 minutes with using a mixer.

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