Ingredients for Basic Fresh Egg Pasta
- 4 large eggs
- 3 cups (375g) unbleached all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- pinch of black pepper
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How to Make Basic Fresh Egg Pasta
- Mound 3 cups (375g) all-purpose flour on a clean, large wooden cutting board.
- Create a well in the center of the flour. Crack in 4 large eggs, add 1 tablespoon olive oil, and any desired flavorings (e.g., 1 teaspoon salt, pinch of black pepper).
- Using a fork, gently whisk the eggs, oil, and flavorings. Gradually incorporate the flour from the inner rim of the well, pushing the surrounding flour upwards to maintain the well's shape.
- Continue incorporating flour until about half is mixed in. The dough will start to come together.
- Once the dough is slightly cohesive, use your hands to begin kneading it on the board. Scrape up any stray bits of flour.
- Lightly flour your board and continue kneading for 3 minutes until the dough becomes smooth and slightly elastic.
- Knead for another 3 minutes, adding more flour as needed to prevent sticking.
- The dough should be elastic but still slightly sticky. Form the dough into a ball.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
36g
Carbs
127g
