Homemade Egg Pasta Dough

My go-to egg pasta recipe is 4 eggs for every 2 1/4 cup of flour. It’s surprisingly easy, requiring just two ingredients, and with some elbow grease or a pasta machine, you can create artisanal ribbons of fettuccine or stuffed ravioli in your own kitchen.

Homemade Egg Pasta Dough

• 4 large eggs

• 2 1/4 cups all purpose flour, adding more if needed

In a mixing bowl, add the 2 cups of flour and create a hole in the middle. Crack the eggs into the hole, whisking together with a spoon until the whites and yolks are combined. Gradually whisk in bits of flour, until the dough is too thick to whisk. Knead together with your hands until the dough comes together and forms a smooth ball, adding a bit more flour if it’s too sticky. If it’s too dry or you’ve used medium eggs instead of large, you can add a drizzle of olive oil to help the dough come together.

Allow the pasta dough to rest for 3o minutes to an hour before shaping (this helps it become more pliable).

Using a pasta machine or a rolling pin, roll the dough until it’s quite thin, just enough so you could see the silhouette of your hand through it if you held it up to the light. You can be generous with the flour here - dust the dough as you roll it out so it doesn’t stick. Cut with a sharp knife or pasta maker attachment into thin strands of linguine or fettuccine, or stuff with filling to create ravioli or tortellini. Be sure to toss the finished pasta with plenty of flour so it doesn’t stick together.

To cook, bring a pot of salted water to a rolling boil. Drop in the pasta in small batches. When it floats to the top, it’s cooked through - this takes maybe a minute, fresh pasta cooks fast!

Not going to cook it now? Place the shaped pasta on a parchment lined baking sheet and set it in the freezer until frozen through. You can transfer it into a ziplock bag and save it for another day - simply drop the frozen strands or stuffed pieces into salted boiling water and cook until they float to the top.