basic egg pasta on a baking sheet
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Basic Egg Pasta Recipe | Homemade Pasta

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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.

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A quick word on pasta

There are few moments in life that 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 for the eating and for 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. A few simple ingredients and you have a divine meal. That’s the odd thing about cooking. When you first start out 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 to great meals. I say, quality over technique will win every single time.

What You Will Need to make this Basic Egg Pasta Recipe:

3 cups of all purpose flour

4 large eggs

drizzle of olive oil (optional)

Tools You May Need:

Pasta press

Dough scraper

Directions:

Begin by scooping your flour on to a clean counter top, marble board or a good work surface.

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 break the wall.

Once you have a crumbly dough you can drizzle a bit of the olive oil before kneading to help the mixture to come togehter. It is not necessary but it helps bind the pasta dough.

Knead the dough for about 10-12 minutes.

Place a piece of plastic or a tea towel over the pasta dough and allow it to rest of 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 makers directions. I use a manual pasta maker and use the number 4 setting to feed my dough. We feed it through 4 times before cuttng the pasta. Once cut, use the pasta within 30 minutes.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

basic egg pasta on a baking sheet

Basic Egg Pasta Recipe

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 3 minutes
Additional Time: 1 hour
Total Time: 1 hour 18 minutes

a basic homemade pasta recipe

Ingredients

  • 3 cups of 00 flour or all purpose
  • 4 eggs
  • olive oil to drizzle

Instructions

    1. Begin by scooping your flour on to a clean counter top, marble board or a good work surface.
    2. Take the measuring cup and press the flat side in the center of the flour to create a well to hold the eggs.
    3. Crack each egg to fill the well (as pictured).
    4. Using a fork, begin mixing the egg with a bit of the flour taking care not break the wall.
    5. Once you have a crumbly dough you can drizzle a bit of the olive oil before kneading to help the mixture to come togehter. It is not necessary but it helps bind the pasta dough.
    6. Knead the dough for about 10-12 minutes.
    7. Place a piece of plastic or a tea towel over the pasta dough and allow it to rest of 1 hour before cutting.
    8. Once the dough has rested, cut it into 6 even pieces.
    9. Flatten it a bit with your hand to help feed the dough into the machine. Cut your pasta using the pasta makers directions. I use a manual pasta maker and use the number 4 setting to feed my dough. We feed it through 4 times before cuttng the pasta. Once cut, use the pasta within 30 minutes.

Notes

You can also use a couple tbsp of water in place of the olive oil to help bind the dough together

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 36mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g

FAQ for this Basic Egg Pasta Recipe

Can I make the pasta dough ahead?

Yes! You can make the dough ball and store it in cling wrap in the refriderator 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 the 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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