Basic Egg Pasta Dough
I used to think that Pasta was such a hard thing to make then I got my Kitchen Aid pasta attachment (roller & cutter) and realized that it's easier than you think. It just takes a little bit more time than if you were to use store bought dried pasta but it is WAY worth it. I have always said I'll never have to buy dried store-bought pasta again. The flavor and texture is that much better.
All you need is flour and egg to make homemade pasta.
You can use this recipe for any type of pasta but you may need to double the recipe: Lasagna, Ravioli, Spaghetti, Fettuccine, etc.
Serves 4
2 cups all-purpose flour
3 large eggs
olive oil (if needed)
1. Add flour to a large mixing bowl and make a well in the center for the eggs.
2. Crack eggs into the well. Using a fork, beat eggs and begin to pull flour into liquid.
3. Once you can no longer mix with a fork, knead dough on a well-floured surface until smooth and elastic (8–10 minutes). (If dough feels a bit dry, add a little bit of olive oil when kneading.)
4. Cover dough with tea towel and let rest for 10 minutes. If you won’t be using it right away, wrap with plastic wrap and refrigerate. Use within 1 day or place it in the freezer.
Please note: Fresh pasta cooks much quicker than the regular dried versions. So keep an eye on it. A few minutes in boiling water is all you need.
All you need is flour and egg to make homemade pasta.
You can use this recipe for any type of pasta but you may need to double the recipe: Lasagna, Ravioli, Spaghetti, Fettuccine, etc.
2 cups all-purpose flour
3 large eggs
olive oil (if needed)
1. Add flour to a large mixing bowl and make a well in the center for the eggs.
2. Crack eggs into the well. Using a fork, beat eggs and begin to pull flour into liquid.
3. Once you can no longer mix with a fork, knead dough on a well-floured surface until smooth and elastic (8–10 minutes). (If dough feels a bit dry, add a little bit of olive oil when kneading.)
4. Cover dough with tea towel and let rest for 10 minutes. If you won’t be using it right away, wrap with plastic wrap and refrigerate. Use within 1 day or place it in the freezer.
Please note: Fresh pasta cooks much quicker than the regular dried versions. So keep an eye on it. A few minutes in boiling water is all you need.
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