There’s something truly magical about transforming a few simple ingredients—flour, eggs, and salt—into strands of silky, tender pasta. Forget the boxed stuff; once you’ve tasted the rich, toothsome bite of homemade egg pasta, you’ll never look back! This recipe is a nod to the culinary heart of Italy, Emilia-Romagna, famous for its golden, egg-rich pastas. The extra yolks give the dough a stunning color and a wonderfully supple texture, making it incredibly forgiving and perfect for first-timers. Ready to roll up your sleeves and create some kitchen magic? Let’s do this!
Ingredients
• MAKES: 4 servings
• TIME: 1 hour
• 2 cups (250g) all-purpose flour, plus more for dusting
• 1 tsp (6g) fine sea salt
• 2 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• For Buckwheat Pizzocheri Variation
• 1 ½ cups (180g) fine buckwheat flour
• ½ cup (65g) all-purpose flour
Instructions
1. **Combine Your
2. By Hand:** Mound 1 ½ cups of the flour and the salt on a clean work surface and form a well in the center. Crack the eggs and yolks into the well. Use a fork to gently beat the eggs, gradually incorporating flour from the sides until a shaggy dough forms.
3. By Food Processor:** Add the flour and salt to the bowl and pulse to combine. Add the eggs and yolks and process for about 30 seconds, just until a ball of dough begins to form. If it seems dry, add a few drops of water; if it’s too sticky, add a tablespoon of flour.
4. **Knead the Dough:** Transfer the dough to a lightly floured surface. Knead for 8-10 minutes, pushing and folding, until the dough is smooth, firm, and elastic. It should feel silky, not sticky.
5. **Let It Rest:** Sprinkle the dough ball with a little flour, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it much easier to roll. (You can also refrigerate it for up to 24 hours).
6. **Roll It Out:** Secure a pasta machine to your counter. Cut the dough into three or four manageable pieces, keeping the pieces you aren’t working with wrapped. Flatten one piece into a rectangle and dust it with flour.
7. **Sheet the Pasta:** Starting on the widest setting, pass the dough through the machine. Fold the dough into thirds, like a letter, and pass it through the widest setting again. Repeat this 2-3 times. Continue passing the dough through the machine, decreasing the thickness setting by one notch each time, until you reach your desired thinness. Dust with flour as needed to prevent sticking.
8. **Cut Your Noodles:** Lay the long sheet of pasta on a lightly floured surface. Using the machine’s cutter attachment, cut the sheet into tagliatelle. Alternatively, you can gently roll the sheet up and use a sharp knife to cut it by hand into wider pappardelle strips.
9. **Cook and Serve:** Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta and cook for just 2-3 minutes, until tender with a slight bite (al dente). It cooks very quickly! Drain, toss immediately with your favorite vegetarian sauce, and serve.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 355 kcal
• Protein: 15g
• Carbohydrates: 56g
• Fat: 8g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• for Perfect Pasta
• Use room temperature eggs. They incorporate more easily into the flour, creating a smoother, more uniform dough.
• Don’t skip the resting period! This step is crucial for relaxing the gluten, which makes the dough pliable and easy to roll without tearing.
• Keep your dough covered. Always keep the portion of dough you aren’t actively working with wrapped in plastic or a damp cloth to prevent it from drying out.
• Use flour sparingly when rolling. A light dusting is all you need to prevent sticking. Too much extra flour can result in a tough, dry pasta.
• Save a cup of the starchy pasta water before draining. It’s liquid gold for helping your sauce cling perfectly to the noodles.
