How to make your own egg and flour pasta (it's like nothing you can buy)
Prep time: PT60M
Cook time: PT3M
Rating
4.86 stars (7 reviews)
Keywords
eggs, fettucini, flour, linguini, Pasta
Ingredients
1 pound, plus more for dusting, flour (AP or "00")
6 large eggs
1 tbls olive oil
to taste salt
as needed corn meal (optional)
Categories
Main Course
Side Dish
Cuisine
Italian
Steps
Combine the ingredients in the bowl of a standing mixer fitted with a dough hook (or in a bowl if mixing by hand). Mix until the dough comes together and forms a sticky ball, 5 to 10 minutes. Turn the dough out on a work surface and finish kneading by hand. Cover with a towel and let rest for at least 20 minutes or up to an hour, or wrap in plastic and refrigerate for up to 24 hours.
Cut the pasta into 4 to 6 equal pieces.
Roll each piece through the widest setting on your pasta roller. (If rolling by hand, roll each piece until it gives resistance, then let that piece rest and relax while you roll the others). Fold each piece in thirds and roll each through the widest setting again. Begin reducing the width of the roller and roll each piece through until you reach the 2nd to last setting. Roll through that, then hang each on a chair or rod to dry while you finish the rest.
Send each piece through your preferred cutter. You can also roll each sheet, making sure it's well floured, and slice it with a knife to the desired thickness. Toss each batch with corn meal or more flour.
To cook, bring a large pot of water, nicely seasoned with salt, to a boil. Add the pasta and cook until tender, 2 to 3 mintues. Strain, toss with butter or olive oil and eat!
Reviews
Nancy B on 2024-09-07 (5 stars): I have experimented with many different pasta dough recipes that vary primarily by the egg to flour ratio. This is by far the best, producing a silky texture and lovely rich flavor. I use organic Italian 00 flour and the best eggs, at room temperature. KitchenAid mixer with roller and cutting attachments. Twirl the cut pasta into bird nests, freeze on a sheet pan and then in Ziploc bags.The best!
Josh Ford on 2022-06-19 (5 stars): I make pasta often. This ratio is the perfect standard pasta dough. Master this for a nice foundation to build on. Lately I've making a rye pasta with half 00, half rye flour. The color and flavor is amazing i highly recommend.
Sam on 2020-04-12 (5 stars): So easy and, as you say, so therapeutic! You mention cooking one batch and freezing the other - how do you freeze it so that it doesn't all stick together and become a blob?
Kiara on 2020-04-06 (5 stars): Made this tonight with puttanesca sauce from the pantry. Twist my arm, Michael! One of the finest meals I've had in a long time.
Jenni on 2020-04-03 (5 stars): We have been making pasta and find it so therapeutic. I have owned your book for many years and still use the basic bread ratio all the time. I would like to teach my boys the ratios for some basic recipes during the quarantine time - is it okay if I turn the ratios into flash cards for our own personal use?
Joe on 2020-04-02 (4 stars): Hi Michael,
Putting comment here in the hopes that you see it.
Have baked your sandwich bread recipe given in "From Scratch" several times with mixed results, having played around with your measurements You call for:
18 oz flour or 480 grams. However, 18 oz = 510.2 grams
or
3 1/2 cups. Bread/AP flour is pretty much universally recognized as 120 grams a cup, which would equal 420 grams.
Love your books and own almost all of them. You have made me into the "Pate King" among my cooking friends
Lauren Lavin on 2020-03-31 (5 stars): Looks great and not too complicated. Thanks!
