Ingredients
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300 grams all purpose flourabout a heaping 2 1/4 cups
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3 eggs
Directions
Pasta all’uovo (or “egg pasta”) is classic handmade Italian pasta. Making handmade pasta is a delightful and satisfying experience that’s much more approachable than it might initially seem. It’s an opportunity to connect with the ingredients and the process, transforming simple flour and eggs into something truly special.
The beauty of homemade pasta lies in its simplicity. You don’t need fancy equipment — just a rolling pin, a clean surface, and a knife. The dough comes together quickly, and there’s something meditative about mixing and kneading it until it’s smooth and elastic. It’s tactile, and you can feel the dough change as you work it, which makes it all the more rewarding when it finally comes together.
The best part? You don’t have to worry about perfection. Each piece of pasta can be a little different, and that’s part of the charm. And once you cook it, the flavor and texture of fresh pasta is incomparable to anything you can buy at the store — it’s rich and tender, and has that homemade love cooked into it.
It’s also a very forgiving process. If something doesn’t go quite as planned, you can adjust along the way — a little more flour here, a little more water there — and you’re still left with something delicious. I implore you to give it a try.
Steps
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1
Done
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sift the 300g of flour onto a clean countertop and make a well. Crack the three eggs into the center and whisk to combine (I use a fork). Slowly incorporate flour from the edges until it's all incorporated. |
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2
Done
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Once a shaggy dough has formed, knead for 12-15 minutes until very smooth (it's okay to take breaks). Cover and rest for 30 minutes. It works well to cover with an upside down mixing bowl. |
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3
Done
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After the pasta dough has rested, split it into two pieces. Cover one piece to prevent drying out and flatten the other into an oval/rectangle shape, then: Pasta Roller Method: pass through a pasta roller on the lowest setting (mine is 0) three times. Pass the sheet through on a medium low setting (I use 3) another three times. The sheet should be pretty long now and can be cut in half. Finally, pass the sheets through a medium high setting (I use 6) twice. Cut the sheets into 12-14" lengths. Repeat with the other half of the dough. Rolling Pin Method: Cut into a smaller chunk if necessary, then roll as thinly as possible, 1/16" is the goal. It takes a little more work, but I promise it's doable! |
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4
Done
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Pasta Roller Method: pass each sheet through a cutting attachment of your choice, I did fettuccine. Knife Method: use a knife or pizza cutter to slice into individual noodles. Dust the strands with flour and separate them, lay on a pasta rack or the counter and let them dry for about 15 minutes. Start a pot of salted water to boil. |
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5
Done
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When the water is boiling, drop in the noodles and cook until they float (about 3-5 minutes). Then strain (remember to reserve some of that cooking water!) and toss with your desired sauce. Enjoy! |
