Fresh Egg Pasta from Scratch

Name: Fresh Egg Pasta from Scratch
Prep time: 60 min
Cook time: 5 min
Yield: 4 portions
Cuisine: Italian
Ingredients: 400 g · 3¼ cups flour 00; 200 g · 4 eggs eggs; 40 g · ¼ cup semolina, for dusting; 15 g · 1 tbsp salt, for the cooking water

🍽 Serves 4⏱ Prep 60 min🔥 Cook 5 min⏳ Rest 30 min🌍 Italian

Classic fresh egg pasta: kneaded, rested, rolled thin and cut into any shape.

📍 Emilia-Romagna · Italy

The story of the dish

Egg pasta (pasta all'uovo) is the tradition of Emilia-Romagna, where the sfogline roll it by hand into thin sheets for tagliatelle, lasagne and tortellini.

Ingredients

Ingredient	EUg · ml	UScups · spoons
flour 00	≈ 400 g	≈ 3¼ cups
eggs	≈ 200 g	≈ 4 eggs
semolina for dusting	≈ 40 g	≈ ¼ cup
salt for the cooking water	≈ 15 g	≈ 1 tbsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Camera	🛒 Buy	🛒 Buy
Pasta Machine	🛒 Buy	🛒 Buy
Rolling Pin	🛒 Buy	🛒 Buy
Kitchen Scale	🛒 Buy	🛒 Buy
S.e.n.s.o. Filled Pasta	🛒 Buy	🛒 Buy

Also used: bench scraper · pasta pot

Method

Make a well in the flour, add the eggs and beat them, drawing in the flour.
Knead 8 to 10 minutes until smooth and elastic.
Wrap and rest 30 minutes at room temperature.
Roll by hand or with a machine, folding a few times on the widest setting, then thinner.
Cut into tagliatelle, pappardelle or the shape you want and dust with semolina.
Cook 1 to 3 minutes in salted boiling water.

👨‍🍳 Chef’s tips

Rest the dough: it rolls thinner and does not shrink back.

📱 Scan to watch me cook ityoutu.be/_YTo2qnpqb4Every step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 4

430kcal

16 gprotein

74 gcarbs

6 gfat

Allergens

GlutenEggs

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▶ Watch me cook it: youtu.be/_YTo2qnpqb4

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