Fresh Pasta

Yield:
1 pound of pasta, 4 servings
Level:
Easy
Ingredients
Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.


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4.0 40
You're kidding.................that's it???????????  I thought making homemade pasta was HARD!  I HAVE to try this. item not reviewed by moderator and published
Substitute 1.5cups of flour with semolina for a more firm noodle. item not reviewed by moderator and published
Great recipe for a basic pasta. It's easy enough that my 11 year old did most of the work. I have a few picky eaters in the house and they all enjoyed the ravioli. item not reviewed by moderator and published
You can't go wrong with this recipe, It's amazing, I cooked my family Ravioli's out of this dough. Just half of the dough was enough to make raviolis for 6 persons. Kneading was a little hard as I don't have a pasta press, but I will definitely get one as it makes it way easier, I guess. But as far as taste and consistency, it was all as instructed, no surprises. item not reviewed by moderator and published
I substituted 1 cup of cake flour (because I was out of all purpose) and used a smidgen of water to bring dough together as well as a pinch of salt. The pasta was delicious, light and held up great….loved it will definitely put in my go to book….:) item not reviewed by moderator and published
I expected some Semolina. item not reviewed by moderator and published
This was awesome. The best pasta I have had in a long time. It's going to be difficult to eat dried pasta now. I used six large eggs instead of four extra large and I mixed in a bowl instead of the countertop "well". I used a countertop pasta press and made a recipe Batali mentioned on the chew recently with prosciutto and arugula- was just about the best pasta dish I've tasted. High stars for sure! item not reviewed by moderator and published
I made this last night but used the recipe he posted on the Chew which called for 5 eggs.I wasn't thrilled over it.Maybe it was on me since it was my 1st try making it but the pasta tasted to doughy. Any advice? MAybe I didn't cook it long enough? item not reviewed by moderator and published
This was amazing. I made a nice meat sauce with it and it was fantastic! item not reviewed by moderator and published
Do you need to pre-cook this pasta if you are using it in lasagna, or can you just use it freshly made? Thank you! item not reviewed by moderator and published
Just had this for dinner and not a dirty dish in the house! Will use this as my "go-to" pasta recipe from now on. item not reviewed by moderator and published
My only question about this recipe concerns arithmetic. I have to wonder how Mario takes what works out to at least a pound of flour, adds about eight ounces of eggs, and ends up with one pound of pasta. item not reviewed by moderator and published
After a trip to Italy I bought a pasta machine - I have had it over a year in my head I thought making pasta was too complicated yesterday - i used this recipe and it came out great - it was so simple I did have to use one extra eggs - but i know our eggs tend to be smaller in Guyana it was too easy - this was my first effort at making pasta thanks mario item not reviewed by moderator and published
I sometimes find that I need extra egg yolks but I love how clear the instructions for this recipe are. And I love adding a teaspoon of allspice with my flour. item not reviewed by moderator and published
I have made this recipe many times and I have never been disappointed. It should be noted that this is a classic fresh pasta recipe. After having read some comments posted about this recipe I am shocked....The seasoning (salt goes in the water when you cook the noodles. If you are looking for a fancy basil spinach pasta this is not the recipe for you. This recipe will yield a homemade noodle that is so much better than the dried stuff you find in the store. When the directions are followed properly the result is a tasty noodle. item not reviewed by moderator and published
Good recipe. I do agree with the last two posters that it's more of a feel thing and depending on external factors it could take less or more eggs or flour. I do have a question for gainiac.. Do you not knead the dough at all? I have been taught that you need to knead to develop the gluten or else it will just fall apart and be mushy. I just made the dough and made great spaghetti 'al dente' I take it and knead it until it becomes soft and elastic but firm. It takes 6-10 minutes I find to reach that stage. item not reviewed by moderator and published
Some misinformation in this thread. Durum semolina is primarily used in the fabrication of machine made dried pastas. Fresh pastas are typically made with a fino type flour. Use the recipe as a ballpark guide. Like many have mentioned previously, there are many environmental factors which impact the quantities. You need to know dry/wet and adjust accordingly. Knead the pasta minimally; just to get it together. This results in a delicate, wonderful pasta. Oil is completely unnecessary and will toughen the dough. For some that is desirable. I rated this a 3 simply because the recipe is unimportant. The technique is important. I was lucky enough to learn from three generations of Italian matriarchs. One more point...error on the side of damp to get the dough together with a minimum of fuss and dry it as desired by adding bits of flour. That way the kneading required is minimal. Like my Nonna used to say, "Tender like an Angel's skin." Enjoy item not reviewed by moderator and published
This was tough and flavorless. item not reviewed by moderator and published
This is a very tough recipe but if you have a pasta attachment on a stand mixer it will work well. If you plan to cut by hand this probably isn't the recipe for you. Add a little olive oil to help with the kneading process- it makes a little less tough. I swore this was going to be a disaster of a meal because it was so dry and hard to work with but the machine is magic and in the end it came out perfect. Next time I'll add a little salt to the dough, however, I think the pasta itself needed some flavor. item not reviewed by moderator and published
I made pasta before, and it didn't feel right. it was way too dry. You guys have top re-write this recipe. Maybe we should start with half of the flour and add if we need.I had to add water so I wouldn't waste my flour and eggs. Not a good recipe. item not reviewed by moderator and published
It was an alright recipe, DON'T OVER KNEAD THE DOUGH. It becomes very tough, when cooking the pasta salt the water if you are cooking for taste item not reviewed by moderator and published
Adam and I made these noodles last night to go with a lamb sauce I made up. The noodles were easy to make. The taste was amazing! We had never eaten nor made fresh pasta before, it was fun to make and delicious! Definitely the prefect 1st timer recipe for noodles! item not reviewed by moderator and published
yummy item not reviewed by moderator and published
When I made is Mario Batali's way it had a pale color to it and was very dry. The second time I gave making pasta a try I decided to make it my way and I used 3 egg yolks and one whole egg. So the total would be 4 egg yolks and 1 egg white. Then 1 1/4 cup of flour and I used a fork instead of my hand so my hand. And a little bit of olive oil. After mixing it with a fork for a bit I switch to using my hands to knead item not reviewed by moderator and published
This was my first attempt at fresh pasta. I used all of the flour and eggs on the board at one time. I think it should have said to reserve some of the flour. The texture was VERY dry. My eggs were very fresh and large since I have my own chickens. So I can only assume the mixing process was not quite right. I kneaded and rested the dough for the proper times. It was very hard to roll so came out too thick. I think a thinner, more pliable dough is the correct product. I am going to try some other chef's recipe and reserve some of the flour next time. item not reviewed by moderator and published
So simple. Feel free to add a little olive oil. item not reviewed by moderator and published
Just tried this for the first time?it was easy to make and delicious. I ended up using 5 large eggs instead of the 3 extra-large, and that didn't seem to negatively affect anything. It rolled out pretty easily and went through our pasta maker with no problems. I highly recommend this. I think in the future, though, I will try different flours. item not reviewed by moderator and published
Alterations I did: 5 large eggs 1 c fine ground semolina flour 2.5 c bread flour I started off the same, using the well-method, but the eggs spilled all over my counter. once I got it all together, I needed to VERY slowly add water to get the dough hydrated a bit more. I let it sit in my fridge for about 4 hours, then on the counter for another hour. Use my kitchen aid to roll it out. turned out great!!! item not reviewed by moderator and published
May I suggest that instead of using unbleached flour use pasta flour tipo "00" flour or semolina with duram. An excellent brand that I have had good results with is Hodgson Mill whole gain Golden Semolina & Extra Fancy Durum Pasta Flour: www.hodgsonmill.com. Also, try Antimo Caputo's "00" pasta flour: www.molinocaputp.it. Use a food processor instead of kneeding by hand - works better. I found Hodgson flour in Giant Supermarket by just chance. Look in the specialty stores, such as an Italian deli for "00" flour. Try using the semolina/Duram flour for making cookies, & breads; replace 1/2 recipe of flour. Using unbleached flour does not produce a good italian pasta! Ron item not reviewed by moderator and published
It was my fault that I didn't read 4 "XTRA Large" eggs. So I only used large eggs, which was the main reason for my problem. But, I added a little water and that helped and a little more olive oil. I used the kitchenaid attachment and it really helped with gluten development. But, more importantly, I let it rest in the fridge overnight with EXCELLENT results. Sure helps with party preparation. Then I rolled out and cut the next day. For ravioli I didn't go thinner than 5. It was a little thick and I was nervous that it would be too "al dente" for ravioli. But it worked out pretty well. I may try to go to 4 and see if that will work. item not reviewed by moderator and published
I'm surprised at the all-purpose flour. Must be an American compromise, because Durum semolina is so hard to find there. All the Italians I know (including my mother) use Durum semolina, which is what they use in Italy to make pasta. The flavour is unique. You'll find a recipe using Durum semolina here: http://www.the-cooks-corner-blog.com item not reviewed by moderator and published
I made this pasta to make lasagna and I had some left over that I cut into fettuccine. I haven't had my lasagna yet but I tested the fettuccine with a bolognese sauce. It is fabulous. The texture is perfect and I will always use this recipe from now on. item not reviewed by moderator and published
This recipe is easy to follow and has terrific results. I can definitely see experimenting with it to get some unique and delicious dishes in the future. Makes enough for 4 people easily. item not reviewed by moderator and published
Definitely got a little messy, but that was part of the fun. I also only had large eggs on hand, so used 6 instead of 4, and added another few tablespoons of flour to get the right consistency. The kneading is labor-intensive, but worth it. I made pappardelle, and they had the perfect "mouth feel," to quote my husband. I paired it with Mario's Bolognese sauce for a delicious Sunday dinner. item not reviewed by moderator and published
I only had large eggs, not extra-large, so I used 6 eggs instead of 4, and this pasta is delicious! It's a classic, true Italian pasta that tastes just like the pasta that an Italian woman that I lived with for a brief period of time used to make. I did the kneading by hand so that I could feel the texture of the dough & then actually ended up letting it rest for almost an hour because of other cooking that I was doing. I used my KitchenAid pasta attachments, running it through 3 times on level 1, and then once each on 2, 3, 4 and 5. I then used the linguine attachment & it came out perfect. This recipe made enough for 2 dinners for my guy and I - I froze the second half. Thanks Mario! Ciao! item not reviewed by moderator and published
This is a great recipe. I made it the traditional way to start with then I started to add a little bit of liquid (spinch and sundried tomato with water and a blender to name a couple) to experiment. Used this recipe to make raviolli and regular pasta types. Works great to make fresh cheese or sausage tortellini. Very easy to make and work with. item not reviewed by moderator and published
This recipe is really simple and fast. I had a great time making fresh pasta with friends for a dinner party. Everyone was impressed. item not reviewed by moderator and published
The recipie worked as easilly as it sounded. I didn't need to add any flour other than that on the board. The servings it made was more than adequate - ball of dough was divided into 4 parts, each part making one sheet. Enough pasta for at least 6, if not more. Easy to make and will use again. item not reviewed by moderator and published
This was dry until I added a little bit of water. I did not use extra large eggs, only large. After adding the water, quite good, I can see where adding the salt into the water would help. item not reviewed by moderator and published
Great pasta recipe jim.. where'd you get parsley? although you can add 1/4 cup chopped fresh parsley and make a great flavored pasta. item not reviewed by moderator and published
Lots of people don't use semolina anymore. Its a coarse flour, and its hard to work with your hands. Many chefs prefer 00 flour now-a-days, but semolina will give you that deep yellow pasta as well as a better tooth feel. I'd recommend substituting 1-1.5 cups of the flour with semolina. I did exactly this for tortellini, as well as a some linguine which I dried in nests. I prefer recipes like this because they have few ingredients, which makes the best pasta. item not reviewed by moderator and published
Stephanie, just guessing as to your prob but i made pasta and i didn't use a pasta press and it turned out too thick and doughy. Bought a pasta press (under $30) and have been making PERFECT pasta ever since. Almost broke my roller trying to get the dough thin enough. ( I used a similar but smaller recipe, 2 cups flour 3 whole eggs) If you like fresh pasta ( better bite and way less rubbery, and cooks way faster) i'd invest in one. It made ALL the difference for me. item not reviewed by moderator and published
Thinnest setting for spaghetti, linguine, 2nd or third for dumpling, style noodles. hope this helps ! item not reviewed by moderator and published
No, it will cook in the lasagna. item not reviewed by moderator and published

Not what you're looking for? Try:

Fresh Pasta

Recipe courtesy of Giada De Laurentiis