Fresh Egg Pasta (Pasta Fresca All’uovo)

Introduction

Fresh egg pasta comes together in one bowl and requires only five ingredients—flour, salt, eggs, oil, and water. You’ll knead and rest the dough, then roll it by hand or machine into sheets thin enough to see through before cutting it into ribbons. This recipe makes enough for three servings and keeps in the fridge for up to 24 hours if you want to cook it the next day.

Recipe Details

• Prep Time: 45 minutes (including rest and kneading)
• Cook Time: 5–10 minutes
• Total Time: 50–55 minutes
• Servings: 3

Ingredients

• 300 g (1½ cups) all-purpose flour or durum semolina flour
• 1 tsp salt
• 3 eggs
• 1 Tbsp olive oil
• A few drops of water

Instructions

Dough

1. Pour the flour and salt into a food processor.
2. Beat the eggs with the oil. With the processor running, slowly pour the egg through the feed tube.
3. Continue to mix until the dough comes together and forms a ball. If it doesn’t form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.
4. Remove the dough from the food processor and knead for 10 minutes on a floured work surface. If the dough is too sticky, work in a little extra flour.
5. Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.
6. Remove from the fridge and knead it some more until it has warmed to room temperature.

By hand

1. Divide the dough into 2 balls.
2. Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle.
3. Rotate the dough 90º and roll across its width.
4. Rotate 90º and roll some more. Keep turning and rolling until the dough is paper thin.
5. If at any time the dough begins to stick, lift it carefully and flour the work surface.
6. Dust the rectangle of rolled dough lightly and let it rest for 10 minutes.
7. Roll it up from the shorter side into a roulade (jelly-roll) shape.
8. With a sharp knife, slice the roll into even strips as follows:
9. 3 mm (⅛ inch) wide (tagliarini)
10. 6 mm (¼ inch) wide (fetuccine and tagliatelle)
11. 100 mm (4 inches) wide (lasagna)

By pasta machine

1. Cut the dough into roughly 3 equal pieces.
2. On its widest setting, feed each piece of dough through the machine 5 or 6 times, folding it in thirds between each rolling, until smooth, shiny and elastic.
3. Set the machine to the second setting and feed a portion of the dough through.
4. Set the machine to the third setting and roll the dough through again.
5. Keep changing the setting and rolling until the dough is about 1 mm (1/16 inch) thick.
6. Use the appropriate attachment to cut the pasta into strips.

Storing

1. Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels.
2. Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours.
3. Cook fresh pasta in 6-8 litres of water for 5-10 minutes or until al dente.

Variations

Switch flour types: Use durum semolina for a firmer, more elastic dough that holds its shape better when cooking. All-purpose flour produces a softer, more tender sheet.

Change the width: Cut wider ribbons for a heavier sauce (like ragù or cream), narrower ones for lighter oil or broth-based finishes. The cooking time stays the same.

Hand-roll only: Skip the pasta machine and use a rolling pin on a large work surface or between two pieces of parchment paper if you don’t have a machine.

Dried pasta: After cutting, lay the strips on a clean tea towel and leave them uncovered at room temperature for 1–2 days until fully dry and brittle. Store in an airtight container for up to 2 weeks. Cooking time increases to 8–12 minutes.

Add flavor to the dough: Mix 1 tablespoon of finely chopped fresh herbs (parsley, basil, or sage) into the flour before adding eggs, or knead in 1–2 tablespoons of vegetable purée (spinach, tomato, or beet) after the initial dough forms.

Tips for Success

Don’t skip the rest periods: The 30-minute refrigerator rest relaxes the gluten and makes rolling much easier. The 10-minute rest after rolling allows the dough to relax again so it won’t spring back when you cut it.

Watch the thickness as you roll: The dough should be thin enough that you can see your hand through it. If you’re using a pasta machine, don’t rush the settings—feed the dough through each thickness level at least once to build strength and elasticity.

Use enough water when cooking: Fresh pasta releases starch quickly, so a large pot of water keeps the pasta from sticking. Stir once after 1 minute, then occasionally.

Test for doneness by taste, not time: Start checking at 5 minutes. Fresh pasta cooks fast and can go from tender to mushy in seconds, so pull a strand out, cool it, and bite.

Flour your hands and work surface generously: The dough is soft and sticks easily. A light hand dusting prevents frustration when rolling or cutting.

Storage and Reheating

Cooked pasta: Toss with a light coating of oil, store in an airtight container in the fridge for up to 3 days. Reheat by dropping it into boiling salted water for 1–2 minutes until warmed through, or warm it gently in a pan with sauce over low heat, stirring often.

Dried homemade pasta: Once fully dried and brittle, store in an airtight container at room temperature for up to 2 weeks.

FAQ

Can I make the dough by hand without a food processor?

Yes. Mix the flour and salt on a clean surface, make a well in the center, crack the eggs into it, add the oil, and use a fork to beat the eggs while slowly drawing flour from the sides. Once it forms a shaggy mass, knead by hand for 10 minutes. This takes slightly longer but works just as well.

Why is my dough too sticky or too dry?

Humidity and egg size both affect hydration. If the dough won’t hold together, add water 1 teaspoon at a time. If it’s sticky even after kneading, work in a little extra flour. The dough should feel smooth and slightly elastic, not tacky.

Can I use a rolling pin instead of a pasta machine?

Absolutely. A rolling pin takes longer and requires more arm strength, but hand-rolled pasta tastes identical. Use a long, thin pin and roll from the center outward, rotating the dough frequently to keep it even.

What’s the best sauce for freshly made pasta?

Fresh pasta is delicate and absorbs sauce quickly, so lighter finishes work best—a simple oil and garlic, brown butter and sage, or a light tomato sauce. Avoid heavy cream sauces that can make the pasta mushy.