Fresh Pasta

1 pound of pasta, 4 servings

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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    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.
    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?.:)
    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?
    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.
    Thinnest setting for spaghetti, linguine, 2nd or third for dumpling, style noodles. hope this helps !
    This was amazing. I made a nice meat sauce with it and it was fantastic!
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    Fresh Pasta

    Recipe courtesy of Giada De Laurentiis