Basic Fresh Egg Pasta

READY IN: 15mins
Top Review by erings1

My boyfriend and I made this one night because we didn't have any semolina flour for making pasta, so this seemed like our best bet. It started out rather well but quickly turned into a "what the hell" situation...we ended up adding an extra egg yolk because the fat content was so low it wasn't holding together or behaving like it should have... I would make this again, but tweak a few things first.

Ingredients Nutrition


  1. Make a mound of the flour in the center of a large wooden cutting board.
  2. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you may choose.
  3. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
  4. As you expand the well, keep pushing the flour up to retain the well shape.
  5. Do not worry that this initial phase looks messy.
  6. The dough will come together when 1/2 of the flour is incorporated.
  7. Start kneading the dough with both hands, using the palms of your hands primarily.
  8. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
  9. Lightly flour the board and continue kneading for 3 more minutes.
  10. The dough should be elastic and a little sticky.
  11. Continue to knead for another 3 minutes, remembering to dust your board when necessary.
  12. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

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