Fresh Egg Pasta
Serving Size:4-6|Prep Time:30minutes|Cook Time:3-5minutes

  1. Mix the flour and salt together in a bowl or on a work surface. Make a well in the flour.
  2. Crack the eggs into a bowl and then pour into the well.
  3. Add the oil to the eggs.
  4. Beat the eggs and oil together, working in some of the flour as you go.
  5. Fold the remaining flour into the mixture and knead for about 5 minutes, or until fully incorporated and the dough springs back when depressed.
  6. Cover the dough with a towel or plastic wrap and let it rest for about 20 minutes.
  7. Roll out the dough and cut into desired shape.
Chef’s Narrative
This basic recipe produces a malleable dough that can be shaped by rolling and cutting with a knife or with a pasta machine. It’s best used for ravioli or molded into traditional or inspirational shapes.
Recipe Substitutions
  • 3cupsflour
  • 4eggs
  • ¼ cupextra virgin olive oil
  • ¼ teaspoonsalt

AllergensEggs, Wheat