Homemade Egg Pasta
  • 2cups flour
  • 3 large eggs
  1. Create a well in the center of the flour and crack the eggs into this well. (My Italian grandmother would have worked directly on the countertop but you can use a mixing bowl if you find that easier.)
  2. Combine the eggs and flour using a fork or a whisk. Gradually pull all the flour in from the sides to create a soft texture.
  3. Knead the dough, adding extra flour if needed. Start by folding the dough in on itself, flatten it down, and fold it again. It will slowly become firm enough to knead. As you work the dough you may need to add more flour to prevent it from sticking to your countertop.
  4. Place the dough ball into a clean mixing bowl. Cover and allow to rest for at least a half hour. If you are not planning on preparing the pasta until the next day you can place the covered bowl in the refrigerator for up to 24 hours.*
  5. Generously dust a baking sheet or cutting board with flour and place the dough on top. Divide it into four equal portions. Sprinkle each section with flour and cover with a clean kitchen towel. From this point forward all dough needs to be kept well-floured so it doesn’t stick to the workspace or the pasta machine. Also, any dough not in use should be dusted with flour and covered with a kitchen towel.
  6. Set your pasta machine to the thickest setting so you can begin rolling out the pasta. Flatten one section between your palms and start feeding it into the roller. Repeat three times. Fold into thirds and repeat the process.
  7. Change the settings on your machine to roll out the dough thinner. Repeat multiple times at each setting. If you find that the noodles are becoming long and unmanageable. Cut it in half and continue with rolling it out.
  8. Once your pasta has reached the desired thickness it is time to cut the sheets into noodles. Switch the out the roller for the noodle cutter and run the sheets through. Toss the noodles with flour to prevent them from sticking and place them in a bowl or roll them into little nests. If you are making filled pasta, you can start shaping it at this point.
  9. Fill a large pot with water, add salt, and heat. Once the water boils toss in the noodles. Unlike boxed pastas these noodles will cook very quickly. Check after 60 to 90 seconds to see if they are done.
  10. Drain and serve immediately.
Recipe Notes


*If you are not planning to serve the noodles immediately you can easily store them to enjoy later.

● To dry: lay the pasta over a clothes rack or the back of a chair and let air dry until brittle. Store in an airtight container until ready to serve. This will keep for a few weeks.
● To freeze: place pasta nests or flat noodles on a baking sheet and place in freezer. When completely frozen place in an airtight container and store for up to three months.