Egg Pasta

  • Egg Pasta
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Rated 9.5 out of 5 based on 1 votes


  • 3 cups durum flour (00 fine italian)
  • 2 x eggs
  • 1 x extra egg yolk
  • 3 Tbls olive oil
  • 1 cup water


Pour out the flour on to a bench and make a well in the center. Add the eggs and extra yolk in to the center, beat lightly. Add oil, salt and mix from the inside out. If the recipe feels a little thick or flaky, add enough water to bind together to make a firm dough. Remember that when you let the dough sit, it will become rather soft. Knead the dough until all bound together and it feels springy to touch. Sprinkle flour over the dough and roll out in to thin sheets of pasta or through a pasta machine. Cut to desired type and allow to dry.

When the pasta if made, it can be either used straight away or frozen. When using the pasta after freezing it, take it straight from the freezer in to the boiling water. Doing this will reduce the amount it will stick together as moisture forms when frozen.

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  • can I suggest you try duck egg? we did duck egg pasta through the kind donation of some eggs form a friend and you will not believe the silkiness and richness of the resulting pasta …. I made ravioli stuffed with home made ricotta, lemon and sage and served with a brown butter and sage sauce … truly amazing.


    by Helen Minns on 23/12/2012, 16:05
    Helen Minns
  • I made the pasta and I was very happy,it was perfect, and is definitely different.Thank you for the recipe.


    by ANNA LINHART on 19/03/2013, 09:26