Fresh Egg Pasta

Estimated nutrition per serve: 470 kcal · 16g protein · 76g carbohydrate · 10g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

400g plain flour, plus extra for dusting
4 large eggs
1 tbsp olive oil
½ tsp salt

02Method

Tip the flour and salt onto a clean bench and make a well in the middle. Crack the eggs into the well and add the olive oil.
Beat the eggs with a fork, gradually pulling in flour from the edges, until a shaggy dough forms.
Knead firmly for about 10 minutes until the dough is smooth and elastic. It should feel stiff - add a teaspoon of water only if it will not come together.
Wrap the dough tightly and rest it for 30 minutes at room temperature.
Divide into quarters and roll each piece out as thinly as you can with a rolling pin or pasta machine, dusting with flour so it does not stick.
Cut into ribbons, or sheets for lasagne. Dust with flour and loosely nest the pasta until ready to cook.
Cook in a large pot of well-salted boiling water for 2-4 minutes until just tender, then drain and toss with sauce straight away.

03Notes & substitutions

The ratio is 100g of flour per large egg, so it scales easily with the slider.
Use 00 flour for the silkiest pasta, or replace a quarter of the flour with semolina for more bite.
Add a handful of finely chopped herbs or 2 tablespoons of tomato paste to the eggs for flavoured pasta.
Use it for tagliatelle, fettuccine, pappardelle, lasagne sheets or filled pasta.
Freeze nests of uncooked pasta on a tray, then bag them, and cook from frozen.

04Common mistakes

Skipping the rest — the dough fights back and tears when rolled; resting 30 minutes relaxes the gluten.
Adding too much water — a wet dough sticks and goes gummy; egg size varies, so add flour or water a little at a time.
Rolling too thick — pasta swells when cooked, so roll thinner than looks right; you should nearly see your hand through it.
Under-salting the water — the pasta absorbs it as it cooks, and it is the only chance to season it from the inside.

05Storage & leftovers

Fridge

Uncooked, loosely covered, up to 2 days. Cooked pasta keeps 3 days in an airtight container.

Freezer

Uncooked nests freeze for up to 2 months; cook from frozen, adding a minute or so.

Drying

Not recommended for storage unless fully dry - any moisture left in can mould.

More About This Recipe

06Ingredient notes

Eggs. The eggs supply all the moisture, so their size matters. If your eggs are small, add a splash of water; if large, a little extra flour

Flour. Plain flour works well and is easy to find. 00 flour gives a softer, silkier texture

Olive oil. A little oil makes the dough easier to roll and gives the pasta a gentle sheen. It can be left out

Salt. Salt in the dough seasons it lightly and strengthens the gluten; the cooking water needs its own salt

07Troubleshooting

Dough is crumbly. It needs a little more moisture - add a teaspoon of water and knead again, then rest it.
Dough is sticky. Knead in a spoonful of flour at a time until smooth, and rest it again.
Pasta sticks together when cut. Dust generously with flour and toss it loosely, then cook soon after cutting.
Pasta is tough. It was rolled too thick or was undercooked - roll thinner and cook until just tender.

Frequently Asked Questions

Do I need a pasta machine?

No. A rolling pin works well - it just takes more elbow grease. Roll the dough into a thin sheet, flour it, fold it loosely and slice into ribbons.

Can I use whole wheat flour?

Yes - replace half the flour with wholemeal. The dough will be a little firmer and the pasta nuttier, so it may need a splash more water.

How much does this make?

Around 600g of fresh pasta, which serves four generously as a main.

How do I know it is cooked?

Fresh pasta cooks in a few minutes. Taste a strand: it should be tender with just a little bite.