Homemade Fresh Pasta

5′ reading time

Homemade egg pasta is an important fundament in the history of classic Italian cuisine. The version typically made with soft wheat flour and eggs derives from the wisdom and experience of our ancestors who skillfully worked the ingredients to obtain this fundamental preparation of the Italian and Mediterranean diet.

In this recipe, we transform basic ingredients into fresh pasta with only your hands and a rolling pin, like in the Italian “grandma’s” tradition, handed down from generation to generation.

recipe preparation time icon
  • Preparation Time:
    40 minutes
recipe cooking time icon
  • Cooking Time:
    8 minutes
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  • Difficulty Level:

Ingredients (for 4 people)

  • 200 g of soft wheat flour “00” type
  • 2 eggs (or 5 yolks for “more yellow” pasta)
  • 1/2 teaspoon of salt
  • a teaspoon of Extra Virgin Olive Oil

How to make homemade fresh pasta dough

  1. On a work surface, pile the flour into a mound. Make a well in the center of the mound, and then pour the eggs, the salt and the extra virgin olive oil in the well. Start mixing the ingredients, gradually drawing in flour from the sides of the well until the eggs has been absorbed by the flour. Knead the ingredients to form a ball.
  2. Once you got your ball, lightly flour the work surface again. Knead the dough: press the heel of one hand deep into the ball, and then press down on the dough while pushing it. Turn the dough over, and make it again about ten times.
  3. Place the dough in a bowl and cover with plastic wrap. Let It rest for at least 30 minutes at room temperature or up to overnight in the fridge.
  4. Lightly flour the work surface. With a rolling pin, begin rolling the dough, starting in the center and rolling away from you to the outer edge. Turn the dough and repeat. Continuing to roll until the dough is 1/8 inch thin.
  5. Choose the Shape. From ravioli to lasagna, from tagliolini to pappardelle or maltagliati, you can choose so many types of shapes of fresh pasta.
  6. Boil the water in a pot and, as soon as it boils, add a spoonful of coarse salt and throw the pasta. Fresh homemade pasta cooks quickly (usually 1 to 2 minutes). As soon as it rises to the surface of the cooking water, it is ready.
  7. Season as you prefer and serve at the table.



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