Fresh egg Pasta

All Regions

The easy way to remember the quantities for fresh pasta is to allow 1 egg and 100g flour Type ’00’ (farina tipo ’00’) per person with a pinch of salt added.  This works well for up to 3 people but after that you will end up with too much.

  1. Sift the flour and salt into a bowl with a flat base.  Make a well in the center and break the eggs into this
  2. Carefully begin mixing the egg into the flour using a fork, when the mixture is combined, tip onto to the work top and knead until the consistency is smooth, silky and elastic.  Usually about 10 mins.
  3. Wrap the dough in cling film (pellicola) and allow to rest in the fridge for 30 mins.
  4. Take pieces of the mixture and roll slightly
  5. Using a pasta machine pass the sheet of pasta through the machine on its (widest) thickest setting.  Fold the pasta sheet in 2 or 3 and pass again through the rollers of the machine, repeat until the pasta has passed through the machine 6 times.
  6. Change the setting to the next width, pass the pasta through once
  7. Repeat (6) above until the pasta has passed through the thinnest, narrowest setting.  You may need to dust with a little more flour.
  8. If you are making filled pasta continue if you are making flat pasta or shapes allow to dry slightly on a tea towel or table cloth.
  9. Cut the pasta into the required widths.

Cook the pasta in a large pan of boiling.  Fresh pasta cooks very quickly, 3-4 mins.


When you add one the following colourings you may need to increase the proportion of flour to eggs so that the mixture doesn’t become too wet.

To 300 g 11 oz flour and 3 egg mix add the following quantities:

Pasta Verde (Green pasta)

Add 75 g (3 oz) well-drained, puréed cooked spinach to the basic ingredients

Pasta rosso (Red pasta)

Add 1 ½ tablespoons tomato purée to basic ingredients

Pasta nera (Black pasta)

Add 1 teaspoon of cuttlefish ink to the basic ingredients.


One response to “Fresh egg Pasta

  1. Pingback: Porcini have arrived! | Buona Forchetta

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