Homemade Fresh Egg Pasta — Easy Pasta al Huevo

Versión en Español

Homemade egg pasta is 500 g of flour kneaded with 3 large eggs into a firm dough, rested wrapped for 60 minutes, rolled to 2 mm, folded, cut into 5 to 10 mm strips, and boiled for 4 to 6 minutes until al dente. It takes 75 minutes of preparation, mostly resting, and 5 minutes of cooking, and serves 4.

Fresh egg pasta is made with soft flour and eggs for cohesion and elasticity, unlike dried pasta made with durum wheat and water.

How to Make Egg Pasta?

Basic egg pasta is very simple. Adjust the dough with a little water or olive oil, and cut it by hand if you do not have a machine.

Nutritional Information

Each serving of egg pasta contains approximately 510 kcal, 17 g of protein, 5 g of fat, 95 g of carbohydrates, 0.5 g of sugars, 140 mg of cholesterol, and 50 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Egg Pasta Recipe

Preparation: 75 minutes (including resting)
Cooking: 5 minutes
Servings: 4

Ingredients

• 500 g (4 cups) of wheat flour
• 3 large eggs
• Extra virgin olive oil

Instructions

1. On a clean, smooth surface, mound the sifted flour into a well, add the eggs in the center, and work them in gradually, first with your fingertips and then with both hands, kneading firmly until the dough is well combined, slightly firm, and no longer sticks to your hands.

2. If the dough is too dry, add a little filtered water or a splash of olive oil; if too soft, add more flour. It depends on the flour and the size of the eggs. Shape into a ball, wrap in plastic, and rest for 60 minutes at room temperature.

3. Divide the dough in half, flour the work surface, and roll each half with a rolling pin into a rectangle no more than 2 mm thick. Flour both sides, fold in half twice, and cut crosswise with a sharp knife into strips 5 to 10 mm wide.

4. Gather into nests and cover with a kitchen towel while you finish the rest. Boil in a large pot of salted water, 1 liter per 100 g of pasta, for 4 to 6 minutes depending on thickness, until al dente.

Additional Tips

Rest the dough

Resting lets the flour proteins relax and develop, so the dough stretches without tearing.

Plenty of water

Use a large pot with plenty of water so the pasta sheds its dusting flour; pull it a few seconds early and finish it in the pan with the sauce.

Add semolina

For a firmer bite, mix all purpose flour with durum wheat semolina in a 3 to 1 ratio.

Storage

Refrigerate fresh pasta up to 2 days in an airtight container, or freeze it up to 1 month.

Frequently Asked Questions (FAQs)

1. Why rest the pasta dough?

During resting the flour protein develops and the dough gains body and elasticity, making it easier to roll without tearing. Wrap it and rest 60 minutes at room temperature.

2. What if the dough is too dry or too soft?

If too dry, add a little filtered water or a splash of olive oil; if too soft, add more flour. It should be well combined, a little firm, and not sticky.

3. How long does fresh egg pasta cook?

Four to six minutes depending on thickness, until al dente, in plenty of salted water so it sheds the flour from cutting.

4. Can I make it without a machine?

Yes. Roll each half with a rolling pin to no more than 2 mm, flour both sides, fold twice, and cut with a sharp knife into strips of 5 to 10 mm. Form nests and cover them while you finish.

Vitamins and Minerals

Egg pasta provides B vitamins from the eggs, which support energy metabolism, plus iron, phosphorus, and zinc.

Did You Know?

Egg pasta, as in tagliatelle or fettuccine all’uovo, is believed to come from Emilia Romagna in Italy, where cooks traditionally used fresh farm eggs for homemade pasta.

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