Egg Pasta Recipe (Homemade Italian 00 Flour Fresh Egg Pasta)

Why You'll Love This Egg Pasta Recipe

• Just 2 ingredients - Italian 00 flour and eggs create silky, authentic pasta
• Better than store-bought - Fresh homemade pasta has unmatched flavor and texture that dried pasta simply can't match
• Incredibly versatile - Make fettuccine, tagliatelle, lasagna sheets, ravioli, tortellini, pappardelle, and more
• Beginner-friendly recipe - Pasta dough is forgiving and easier than you think
• Make ahead and freeze - Prepare batches in advance for wholesome, quick weeknight dinners
• Authentic Italian technique - Learn the traditional methods used by my Italian family for generations

Ingredients for Fresh Egg Pasta

• Italian 00 flour (farina tipo "00") (substitute semolina or twice-milled semolina flour)
• Large eggs (preferably "pasta gialla" eggs or organic eggs with rich orange yolks)
• Water (optional, only if the dough is too dry)

On the backs of Italian flour bags, the ratio of flour to eggs needed for making pasta is 1 large egg (weighing between 45g-55g) to every 100g of flour. This should be used as a starting point and guideline.

Depending on the absorption potential of the flour and how large your eggs are, you may need to add a splash of water if the dough is too dry, or a little extra flour if it's too wet.

Try to find the best flour and high-quality eggs for the task. In Italy, we use what's called "pasta gialla" (pronounced: pasta joll-ah) eggs specifically for making egg pasta.

The eggs have an intense yellow yolk ("gialla" means "yellow" in Italian) that's actually a deep orange color because of the carotene-rich diet the chickens are fed.

Kneading Fresh Pasta Dough

Step 2. Turn the dough onto a clean work surface (dusted with a little flour if needed) and knead using the heel of your hand to push the dough away from you, then fold it back over itself. Rotate the dough 90 degrees and repeat.

Continue kneading for 10-15 minutes, or until the dough becomes smooth, soft, and pliable. When properly kneaded, the dough should feel silky, look much smoother and feel somewhat elastic at this point.

Resting the Dough

Step 3. Wrap the dough tightly in sustainable cling film or cover with an inverted bowl. Rest for 30 minutes at room temperature. This allows the gluten to relax and makes rolling much easier.

After resting, you'll notice the dough develops a deeper yellow color and slight sheen compared to freshly kneaded dough. This enhanced appearance and texture is why resting is crucial.

Rolling Out Pasta Dough

Step 4. Cut the dough into 4 equal pieces and work with one piece at a time, covering the other pieces so they don't dry out. Press down to form a disc just thin enough to be fed through the pasta machine's widest setting (0 or 1, depending on your pasta machine).

Feed the dough through the rollers while turning the crank. Lightly dust both sides of the pasta sheet with flour and fold it like a letter (bringing in the two ends to the middle) to form a more even rectangle. Feed the pasta sheet back through the rollers on the widest setting until it is long and rectangular in shape.

Cut the pasta sheet in half and dust each piece lightly with flour. Set the adjustment knob to the next thinner setting and pass the pasta sheet through once. Repeat and continue adjusting the knob setting thinner and passing the dough through until you've reached the desired thickness.

Cutting Fresh Pasta

Step 5. Attach the pasta cutter attachment and run the sheets of pasta through it, sprinkle them with a little flour, and shape them into a bird's nest, or hang them on a pasta drying rack. Alternatively, you may roll up the rectangular sheets of pasta and cut them into the desired thickness for fettuccine or pappardelle by hand.

Hint

The recommended thickness setting is typically #6 on a Marcato Atlas pasta machine for fettuccine, tagliatelle, and lasagna. For ravioli and tortellini, I prefer it rolled to #7. For chitarra pasta, I sometimes roll it to #6 or#5 if I want a slightly thicker spaghetti. I'll go #4 or #5 for traditional tonnarelli depending on the sauce I'm serving with it.

Test a couple of pieces at different thicknesses by boiling it in water to see how thick it becomes once cooked. This will help you find your preference before rolling all the dough.

If making lasagna, leave the sheets just as they are or trim them to the desired length

Find detailed instructions in recipe card.

How to Cook Fresh Egg Pasta

Fresh homemade pasta cooks much faster than dried pasta from a box. Here's exactly how to cook fresh pasta perfectly every time so it's never mushy or too soft:

Step 2. Add salt but don't salt it to 'taste like the sea'. No one I've ever met here Italy (including my family, friends, and restaurant owners) does that. It's bad advice plain and simple.

If you salt it this way, you're all but guaranteed to end up with overly salted pasta (especially if you use the standard Italian method of adding a bit of the starchy pasta cooking water to your sauce which helps the sauce cling better to the noodles). Simply salt enough to where you can taste it.

Step 3. Add the fresh pasta to the boiling water and stir gently to prevent sticking. Do not add oil of any kind to your pasta water. Fresh pasta cooks very quickly:

• Thin cut pasta (angel hair, thin tagliatelle): 1-2 minutes
• Medium pasta (fettuccine, tagliatelle, pappardelle): 2-3 minutes
• Thick pasta (tonnarelli): 3-4 minutes
• Filled pasta (ravioli, tortellini): 4-6 minutes, or until they float to the surface
• Par-boiled lasagna noodles: cook for about 45-60 seconds and remove to a bowl of ice water to stop the cooking. Get more details from this authentic lasagna Bolognese recipe

Equipment for Making Fresh Pasta

Making homemade pasta doesn't require expensive equipment. Here's what you'll need and alternative options:

Essential Equipment

• Large work surface or bread bowl
• Digital kitchen scale (for accurate flour and egg measurements)
• Bench/Dough scraper (helpful for kneading and cleaning)
• Sharp knife or pastry cutter (for cutting pasta shapes)
• Large pot (for boiling pasta)

Manual Pasta Machine: Here in Italy, I inherited Luca's family's Marcato Atlas 150, which is the gold standard for home pasta making. I also inherited the Atlas Marcato Pasta Drive attachment, which means I don't have to hand crank my manual pasta machine (I LOVE it).

At home in the States, I inherited my dad's Imperia pasta machine, which he used for his homemade egg noodles!

Both machines make lasagna and come with an attachment that makes fettuccine/tagliatelle and vermicelli/cappellini. Or roll and hand cut the shapes you need (pappardelle, farfalle, ravioli, tortellini, etc.).

You can purchase additional attachments for other shapes. The Atlas machine offers 10 thickness settings (0-9), giving you complete control over your pasta thickness.

KitchenAid Stand Mixer Attachment: If you have a KitchenAid stand mixer, they also sell the pasta roller and cutter attachment, which is a great investment if you don't already have a manual pasta machine. And they sell the pasta press attachment for different shapes (see below).

It works beautifully for making fresh pasta dough and eliminates hand-cranking. The mixer can also knead your dough using the dough hook attachment, saving time and effort.

Making Pasta Without a Machine

Don't have a pasta machine? No problem! You can make pasta by hand using just a rolling pin and a large work surface. Italian nonnas have been doing it this way for centuries - it just requires more arm strength and patience.

Traditionally, Italians use a mattarello (a long, narrow wooden rolling pin designed specifically for rolling pasta sheets) and a tagliere (a large wooden plank made for pasta work), but any heavy rolling pin and clean countertop will work beautifully.

Rolling Pin Method: After kneading and resting your dough, work with one portion at a time on a well-floured surface. Use a long rolling pin to roll the dough from the center outward, rotating frequently to maintain an even thickness.

For fettuccine, tagliatelle, pappardelle, and tagliolini, roll the dough into a thin sheet, dust with flour, roll up like a jelly roll, and slice crosswise into your desired width. Or use a pizza wheel or pasta bike to cut single sheets into long strands.

Stand Mixer or Food Processor

Stand Mixer: You can use a KitchenAid stand mixer or other stand mixer with a dough hook to knead your pasta dough. Add all ingredients to the bowl and knead on medium speed for 5-7 minutes until the dough comes together and becomes smooth.

And you can use the And you can use the Kitchenaid Gourmet Pasta Press attachment to make all kinds of pasta shapes (even fusili and tubes)! to make all kinds of pasta shapes (even fusili and tubes)!

Helpful but Not Essential

• Pasta drying rack (or use a clean broomstick suspended between two chairs or the backs of clean chairs)
• Chitarra (guitar-like tool for square spaghetti, traditional in Abruzzo)
• Ravioli cutter or stamp (for filled pasta)
• Pasta bike (aka pastry and pasta cutter or pizza cutter) (for decorative edges on pasta)

How Much Fresh Pasta Per Person

Plan for approximately 3-4 ounces (85-115g) of fresh pasta per person for a main course, or 2-3 ounces (55-85g) for an appetizer portion.

We shoot for 80g (about 3 ounces) of fresh pasta, usually paired with a salad, or quick frittata, or pickled vegetables like artichokes or sun-dried cherry tomatoes preserved in oil (sott'olio in Italian).

Tips for Perfect Pasta Dough

There are as many recipes online for "how to make the perfect pasta" as there are Vespas in Italy.

Should I Add Salt to Homemade Pasta Dough?

Salt is not included in the list of ingredients on boxes of commercial pasta because it's not a necessary ingredient. That doesn't mean you can't add a pinch of salt to the eggs when making your own at home, but I don't recommend it. Plus, you add salt to the cooking water.

Should I Add Olive Oil to Homemade Pasta Dough?

Adding a bit of high-quality extra virgin olive oil to homemade pasta dough (especially an 00-based dough) makes it silkier, easier to knead, and easier to roll through the pasta machine. It also helps a little fat add flavor.

Best Flour for Fresh Pasta

What kind of flour is best for making pasta? Italian 00 flour is ideal because it's finely milled and creates the silkiest, most tender pasta. However, you have several excellent options:

How Long Should You Knead Pasta Dough?

It's important to knead pasta dough to activate the gluten which builds a weblike network and strengthens the pasta dough, giving it that pleasant chewy "bite" we all enjoy so much.

There's no exact science for how long this process takes because the absorption potential of the flour, the temperature of the room, and even how experienced you are at kneading are all factors.

So it's important to get acquainted with how a well-kneaded pasta dough should look and feel.

When the dough has been kneaded properly, you'll notice that it becomes much softer, a lot smoother, and more pliable.

If you have naturally warm hands like I do (and a lot of experience kneading), you'll probably be finished kneading an 00 or all-purpose pasta dough in 10 minutes, and for an eggless semolina flour pasta, it may take 15-20 minutes.

If a recipe calls for only kneading pasta dough for 5 minutes, I'd say knead it instead for at least 10 minutes because the more robust the gluten network is, the stronger and better textured your pasta dough. Plus, it's almost impossible to accidentally over-knead pasta dough by hand.

How Long Should Pasta Dough Rest?

It's important to cover and rest pasta dough for at least 10 minutes after kneading, but the Michelin-starred Italian chef I mentioned earlier lets his dough rest for 30 minutes (so I do too!).

Troubleshooting Pasta Dough Problems

Even experienced pasta makers encounter issues. Here's how to fix the most common pasta dough problems:

Why Is My Pasta Dough Too Sticky?

If your dough feels sticky and wet, it has too much moisture. This can happen if:

• Your eggs were particularly large
• You added too much water or olive oil
• Your flour and/or your kitchen is humid

Why Is My Pasta Dough Too Dry or Crumbly?

If your dough won't come together or cracks when you try to knead it, it's too dry. This happens when:

• Your eggs were too small and didn't provide enough moisture
• Your flour absorbed more moisture than expected
• Your kitchen is very dry

Why Is My Pasta Dough Tough?

Tough pasta dough typically results from one of two issues:

How Do I Fix Dried Out Pasta Dough?

If your dough has formed a dry crust while resting or working:

Can You Over-Knead Pasta Dough?

It's almost impossible to over-knead pasta dough by hand. Unlike bread dough, pasta dough benefits from vigorous kneading. The more you knead, the more developed your gluten network becomes, creating better texture.

However, if using a stand mixer or food processor, you could technically over-knead the dough, making it too elastic and difficult to roll. Stick to 5-7 minutes on medium speed (#2 speed on Kitchenaid) in a stand mixer, or just pulse in a food processor until the dough comes together, then finish kneading by hand.

Substitutions

• 00 flour - Substitute with all-purpose flour in equal amounts. Your pasta will be slightly less silky but still taste fine:) You may have to add a splash or two of water or a bit more or less flour because 00 flour absorbs liquids differently than all-purpose flour.
• Whole eggs - For richer pasta, use egg yolks only (count 1 whole egg as equal to about 2 yolks).
• Gluten-free - Use a 1:1 gluten-free flour blend designed for pasta. Note that gluten-free pasta dough handles differently and may require xanthan gum for elasticity.
• Vegan option - Also known as regular semolina flour:) If you are vegan, make a standard semolina flour + water pasta dough instead of egg pasta. Eggless pasta has a different flavor and texture.

Egg Pasta Variations

• Spinach pasta - Replace some eggs with cooked, squeezed-dry spinach puree. See my spinach pasta recipe for exact ratios.
• Pumpkin pasta - Add pumpkin puree to create beautiful orange pasta. Perfect for fall dishes. See my pumpkin pasta dough recipe for exact ratios.
• Herb pasta - Add 2 tablespoons very finely chopped fresh herbs (basil, parsley, or chives) to the eggs before mixing with flour, but avoid using the stems which can poke the pasta and break it as it cooks.
• Lemon pasta - Add up to 1 tablespoon of finely microplane-zested lemon zest to the flour for bright, citrusy pasta that's great for cream sauces and seafood pasta.
• Black pepper pasta - Add 2 teaspoons freshly cracked black pepper to the flour for fun take on cacio e pepe-style pasta.

How to Store Fresh Pasta

Fresh homemade pasta requires different storage than dried pasta from the store. Here's exactly how to store fresh pasta to maintain the best quality:

Cooking Fresh Pasta Immediately

For best results, cook fresh pasta within 2-3 hours of making it. Dust the cut noodles generously with semolina flour and arrange them in loose nests on a flour-dusted sheet pan. Cover lightly with a clean kitchen towel, let them rest at room temperature for at least 10 minutes before cooking.

Refrigerating Fresh Pasta Dough

Unrolled dough: Wrap tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature (about 30 minutes) before rolling.

Cut pasta: I don't recommend refrigerating cut pasta, especially filled pasta like ravioli (which uses thin dough and typically has wet fillings). If you must refrigerate, leave the pasta uncovered on a semolina flour-dusted sheet pan to allow it to dry slightly. Keep it away from strong odors and use within 18-24 hours.

Freezing Fresh Pasta (Best Ways for Each Shape)

Freezing is the best long-term storage method for fresh egg pasta no matter what the shape is:

Pasta dough: Wrap tightly in sustainable cling film, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before using or at room temperature.

Cut pasta noodles: For longer noodles, arrange into portioned "nests" and for shorter shapes (farfalle, maccheroni, rigatoni, etc.) place them in single layers on semolina-dusted parchment paper-lined sheet pans.

Freeze until solid (1-2 hours), then transfer to freezer bags. Freeze for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the cooking time.

Lasagna sheets: Stack between sheets of parchment paper dusted with semolina. Wrap the entire stack tightly in sustainable cling film, then place in a freezer bag if you have one large enough. Freeze for up to 3 months.

Use directly from frozen in lasagna recipes OR my preferred method is to par-boil the noodles (from frozen) for 1 minute to avoid the noodles soaking up too much of your sauce and they just have a better texture.

If you do bake them directly from frozen, allow them to temper to room temperature (about 20-30 minutes) and use 1 ½ to 2 cups additional sauce so your lasagna isn't dry.

Filled pasta (ravioli, tortellini): Arrange in a single layer on semolina-dusted parchment paper on a sheet pan, making sure they don't touch.

Freeze until solid (2-3 hours), then transfer carefully to freezer bags. Freeze for up to 3 months. Cook directly from frozen, adding 2-3 minutes to the cooking time.

NOTE: Don't overfill the ravioli if you plan to freeze them because the filing expands and can break the surface of the pasta dough.

Drying Fresh Egg Pasta

While I've successfully dried egg pasta at room temperature and stored it in glass jars and larger bags, this method can take several hours or days, depending on the pasta shape, humidity levels, and season.

How Long Does Fresh Pasta Last?

• Room temperature: 2-3 hours (best for immediate cooking after a little rest to dry it slightly)
• Refrigerator: Up to 24 hours (dough), 18-24 hours (cut pasta) *Although it's possible, I don't recommend refrigerating cut pasta for all the reasons I've outlined in this post.
• Freezer: Up to 3 months (best long-term option)

Serving Suggestions for Fresh Egg Pasta

Fresh egg pasta is incredibly versatile and pairs beautifully with countless sauces and preparations. Here are some of my favorite ways to serve it:

Classic Italian Pairings

• Rich meat sauces - Ragù alla Bolognese, Venetian duck ragù, or Northern Italian beef ragù
• Simple butter sauces - Brown butter and sage, or butter and Parmigiano-Reggiano
• Cream-based sauces - Alfredo or carbonara work beautifully with fresh fettuccine
• Seafood preparations - Clam sauce, shrimp scampi, or shrimp or lobster in tomato cream sauce
• Vegetable-forward dishes - Pesto, marinara with fresh basil, or seasonal vegetable ragù

Best Pasta Shapes for Different Sauces

• Tagliatelle or fettuccine (ribbon pasta) - Perfect for clinging to rich meat ragù or creamy sauces.
• Pappardelle (wide ribbons) - Ideal for hearty meat sauces like duck ragù or wild boar ragù.
• Angel hair or thin tagliatelle - Best with light, delicate sauces or simple preparations like shrimp scampi.
• Lasagna sheets - Layer with béchamel and ragù or your favorite spaghetti sauce and mozzarella!
• Filled pasta (ravioli, tortellini) - Serve tortellini in traditional Italian meat broth and ravioli with with simple butter sage sauce or light tomato sauce to let the filling be front ad center.

More Easy Pasta Dough Recipes

Making fresh pasta at home is a lot of fun, and if you have kids they love to help! Here are some of my family's favorite fresh pasta recipes to make:

Wanna Learn How to Make Flavored Spinach or Pumpkin Egg Pasta?

If you have frozen or fresh spinach or pumpkin purée on hand, you can easily turn regular pasta into beautiful green spinach pasta or orange pumpkin pasta in minutes! Check out the spinach pasta recipe over here.

Looking for More Easy Pasta Recipes?

Here are a few of our family's favorite pasta recipes that we think you might also enjoy.