Ciao amici! Welcome to Pasta Mama’s kitchen, where the aroma of freshly made pasta fills the air and every meal is a celebration of la dolce vita! Today, I’m here to share with you one of my all-time favorites, the foundation of most of my pasta adventures: my Egg Dough Pasta Recipe. There’s something truly special about this golden-hued delight that never fails to bring a smile to my face.
I started my pasta journey on a cold January day back in 2021, when I was looking for an activity for my son and I to do, and come up with something for dinner. I had been given the pasta roller attachment set for my kitchenmaid mixer a few years before, but never used it. I got it out, and the rest, they say, is history.
Well, since that day in January 2021, I have really worked on my Egg Dough Recipe. I have tested and tried tons of different flours and flour-water-egg-oil ratios. I have read many books and blogs on pasta. I have studied the effects that weather and locations can have on your dough, and learned to adjust my ratios based on feel of the dough. Through all this, I have found a tried and true recipe that makes the best Egg Dough for any shape of pasta you want to make.
Now, let me tell you why Egg Dough Pasta holds a special place in my heart. It’s not just because of its sumptuous taste or its versatility in dishes—it’s also because it’s a joy to make, suitable for both beginners and seasoned pasta aficionados alike.
And here’s the best part: egg dough pasta is forgiving. Yes, you heard that right! Unlike some of its more temperamental pasta counterparts, egg dough pasta is wonderfully easy to work with. Whether you’re rolling it out by hand or using a pasta machine, the dough is cooperative, allowing you to achieve those thin, delicate sheets with ease.
But don’t let its simplicity fool you—egg dough pasta is also a canvas for creativity. From classic fettuccine to intricate stuffed ravioli, the possibilities are endless. Add your favorite herbs, spices, or even vegetables to the dough for a personalized touch that will truly make it your own.
So, whether you’re a pasta novice looking to dip your toes into the world of homemade noodles or a seasoned pro seeking a comforting kitchen project, egg dough pasta is your ticket to pasta perfection. Join me on this delicious journey, and together, let’s celebrate the beauty of homemade pasta—one golden strand at a time.
Try this recipe out, and let me know how it works for you! Share your pictures and what sauces you pair it with! I am always excited to see what delicious creations come from my recipes! Mangia bene, amici!
Egg Dough Pasta Recipe
4
servings1
hour5
minutes3
minutes425
kcalIngredients
400 grams 00 Four or All Purpose Flour
4 Large Eggs
2 Tsp Olive Oil
Pinch of Kosher Salt
Water (as/if needed)
Instructions
- Add all ingredients to bowl of a stand mixer. Mix on low/medium speed with the paddle attachment until a dough starts to form.
- Switch your paddle attachment out for the dough hook and let the dough hook knead the dough on a low speed for 5 minutes, or until the dough is soft and elastic.
- Form into a ball and cover with a damp cloth or wrap in plastic. I use the air-tight lid to my glass mixing bowl. Allow to rest at room temperature for 30 minutes.
- Divide dough into four equal pieces. Work with one at a time and keep the others covered.
- Roll out the dough into using a pasta machine and cut with a cutter or shape by hand. You can also form into walnut size balls and pass through an extruder.
- Bring a large pot of heavily salted water to a boil. Add the pasta to the boiling water and let boil until cooked through, 2-3 minutes.
- Use a spider strainer and add directly into your sauce. You can also drain in a colander if your sauce isn’t ready.
- Serve and Enjoy!
Recipe Video
Notes
- I didn’t’t always have a food scale, so do not worry if you do not have one! You can still easily make this recipe using cup measurements. The conversion for 400 grams of 00 or APF is 3 1/4 cups.
- The difference between APF and 00 is largely texture of the finished pasta dough. The 00 Flour is going to result is a more silky and delicate pasta, but it will also be a little easier to tear while processing through the pasta machine. For an absolute beginner, APF is the easiest place to start (plus, it is probably the flour you already have at home!).
- Depending on where you live, the time of year, and the weather, your dough may turn out more or less dry. If your dough is crumby, add water, a teaspoon at a time until it becomes smooth. If your dough is sticky, add flour.
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