Homemade Egg Pasta
Fresh pasta dough made with just flour and eggs, for fettuccine, tagliatelle, or lasagna sheets.
Serves 4
Prep 1 hr
Cook 3 min
Ingredients
- 2 cups 00 flour or all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Semolina, for dusting
Steps
Step 1. Mound the flour on a counter and make a well. Add the eggs, oil, and salt and whisk gently with a fork, pulling in the flour until a shaggy dough forms.
Step 2. Knead for 8 to 10 minutes until smooth and elastic. Wrap and rest for 30 minutes.
Step 3. Cut the dough in 4 pieces. Roll each very thin by machine or rolling pin, dusting with flour.
Step 4. Fold the sheet loosely and cut into 1/4-inch ribbons for fettuccine. Toss with semolina.
Step 5. Boil in salted water for 2 to 3 minutes until tender. Serve with any sauce.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.