Fresh Egg Pasta Recipe (2024)

Here's the thing - step 2 states "Dump dough onto a work surface and knead briefly until very smooth."
For me, 'very smooth' wasn't happening,"briefly". I used my kitchenaid, with dough hook and 5 min. later, I had very smooth and elastic. Dough was a dream to work with, needing very little flour. Next up: work roasted garlic paste into oil used to make the dough. This is a good recipe, even with the oil.

Hi David. I know it's been a year since you posted online about this pasta recipe. Just a tip. If you freeze the egg whites and put them into the top of a homemade stock after skimming the scum, the whites will act as a raft and grab all the impurities of the stock leaving a clarified and clear liquid. Similar to a consumme.
I freeze mine all the time so I have them without wasting the yolks from another recipe.

This recipe (and video) finally got me over my fear of making pasta, and got the pasta machine out of the pantry. As others have posted, I used 3 whole eggs (no yolks) and King Arthur AP flour with very good results. I found an almost identical pasta recipe in an old pasta cookbook, so it must be a classic.

If you have a scale, weighing the ingredients may help. I don't use salt or oil in my noodles; just whole eggs and flour in a 2 to 3 egg to flour ratio. For example, crack 3 eggs into a bowl and weigh them. Let's say they weigh 180 grams. Scramble them lightly with a fork and add them to 270 grams "00" flour. 2:3::180:270. Mix and knead (and knead, and knead, not briefly), rest, and sprinkle with a little more flour if the dough is too sticky to pass through the rollers. Don't give up!

If too dry, add water, a little at a time (not oil - I'm Italian, and we never make pasta dough with oil). If the dough has already come together you can put a teaspoon or so of water on the kneading surface and knead it into the dough. The dry air in your home could be a factor, or the age of the flour; I doubt you'll ever wind up making pasta dough with the exact same measurements twice.

Great recipe. :0) I took some fresh basil and sandwiched it between two sheets of the pasta dough and then rolled it through my Kitchenaid pasta roller again. Then cut it into strips and let it dry. Very nice results, fresh pasta with Basil. I have cut the strips by hand as well when I want them larger so you can see the shape of the Basil leaves inside, makes for an interesting presentation with people wondering what you did to get the pasta to look like that. I will make this again and again.

I also used my Kitchenaid with dough hook to knead this. You're right, it worked great and I had fabulous results. Love this recipe. I made my mother's chicken noodle soup recipe using this for the noodles and it was as of mom herself made it.

I used a blend of semolina, durum flour, and unbleached all-purpose flour. It made a wonderfully silky, supple pasta. King Arthur makes the perfect pasta flour blend. It was delicious!

I don't know whether it's the atmospheric conditions in Baltimore that give us drier flour or a deficiency in our eggs, but I'd recommend starting with a smaller quantity of flour (240 grams) and adding as necessary. The heartbreak of over-dry dough is indescribable, and extra olive oil doesn't really help at all.

Just used 3 whole eggs and slightly more oil as I had no need of the egg whites. worked just fine

Start with 250 grams flour first . . . I find it easier to add flour if too moist than liquid if too dry. Very tasty. I used AP flour for a little bite - great!

You know, I've now ruined myself and family; we just can't eat store-bought pasta any more. Using this recipe, I now make my pasta, regularly. And, I find the rolling machine to take too long. I roll the pasta out by hand using my heavy marble rolling pin. Works like a charm. What I've found out though is this: the dough doesn't freeze very well. Popping it directly into the water from freezer? meh. It's just gotta be fresh!

I've tried some fresh pasta recipes before that always turned out way too chewy, but this pasta had a beautiful texture. I made it without a food processor, and I had to add a bunch more oil and a little water to make it pliable. I was worried about the consistency, but after resting, it was perfect and rolled out beautifully.

Was verrrrrrrt dry so I added 5 (or 6?) T’s of EVOO and one more egg (I used 3 whole large eggs as suggested in a comment - 4 total!)

I love NYT recipes and especially love Melissa Clark recipes, but this one was a disaster for me! I followed the recipe to a T but it never came together in my food processor despite adding more and more olive oil. I ended up with a dough that was somehow both oily and dry, and was completely immobile through my pasta roller. Ended up throwing the whole thing in the trash. Thankfully I had some dry pasta in the pantry to use in a pinch, but what a waste of ingredients and time!

Great recipe!! Doubled and made with 1.5c AP flour and 1c 00 flour and got a satisfying level of chewiness. Used the egg-flour volcano technique and then kneaded by hand, which took lots of elbow grease. Ultimately had to add a bit of water, incorporated a tsp at a time. Let rest for about an hour, then worked to the third thinnest setting on the machine (7).Fettuccini took 3-4 minutes to al dente and was delicious!

100 grams flour to one egg. This is an immutable ratio in Italy. No salt. No oil, ever. Roll out by hand so each strand of pasta is slightly different in thickness and thus more rustic and interesting to eat. Cut pasta with a knife after folding into overlapping sleeves, don't waste time or money on a pasta cutter. Then toss the little piles of pasta with a bit of flour and set aside to cook. Don't dry it, don't hang it. Just use it.

I made this today but used semolina flour. It makes a slightly toothier pasta but very good. Also did the kneading by hand. Very satisfying for working out your frustrations.

Why are you adding salt? Pasta dough isn’t bread dough. Salt makes pasta dough more brittle, harder to knead and slower to dry. Especially not needed when salting pasta boiling water. Also, why not semolina flour as an option? Is it because there’s no water in this dough like in store bought? I also heard that store bought “semolina/water” styles raise blood sugar more than homemade doughs made with “egg/oil” and “none or very little water”. Is that true?

I used 00 flour and large eggs, measued by grams, and let it rest for an hour. I added many tsp extra of olive oil and it was still wayyyy too tough for my pasta roller to take. Ended up needing to add a little water.

I followed the Chef's recipe and dropped the pasta, immediately after rolling it through the maker, into a bubbling pot of beef stew, which I turned off and let sit for about half an hour. Delicious is an understatement. Thank you for this recipe!!

A bit too “eggy” tasting for my liking but the steps were easy to follow and the texture was great!

Have no idea what went wrong but after weighing every ingredient and following the recipe exactly, I ended up with a food processor full of crumbs. I added the recommended amount of extra olive oil and same result. Tried dumping it out and getting it to come together but there was no way. Tried putting another yolk in it. Still crumbly. More olive oil. Same. Ended up with an oily tough dough that wouldn’t even go through the kitchen aid pasta roller on level one. Into the trash.

My 14 year old made this. Easy and delicious. The pasta cooks super fast. We did not have a pasta machine so she cut the dough in half and rolled it as thin as she was able. Then she rolled the sheet up in a tube and cut strips about 1/4" thick. It was about the thickness of fat fettuccini. Served with Elaine's alfredo sauce from NYTimesCooking. It seemed fool proof for two novices at preparing fresh pasta.

Worked perfectly! I ended up adding some oil and some water. I did a lot of back and forth with oil, water, and flour after I kneaded it with my kitchen aid. When it finally seemed close enough to what I imagine “right” is, I left it. Rolled out great! I only did the fold in 3rds step on the first roll out and then was too lazy to do it anymore. Pasta was perfect, I’m so happy to finally have some success in the world of fresh pasta making!

Used 4 eggs instead of 2 eggs and 3 yolks. I'm lazy.

I add more egg yolks and olive oil. I did all bread flour. So good!

so i made it by hand only, I used 3 egg yoks, lil flower then let it sit for an hour, came out good, it was kinda hard to boil for me cuz I had a lot of different size's, but after they were done I added butter-oregino-onion powder-italon seasoning-and salt, it came out pretty good