Two-Ingredient Homemade Egg Pasta Recipe
Here’s a fun and easy recipe: homemade egg pasta. It’s just two basic ingredients: flour and eggs. You can use this to roll out in flat sheets for cutting into fettuccine noodles or tagliatelle. It’s also perfect for filled pastas such as ravioli or tortellini.
The fun part is you don’t even need a mixing bowl – just make a “bowl” out of flour right on your work surface and place the eggs in the middle.
We used a hand-crank pasta machine to roll out the dough. Our kids thought this was great. It was like a PlayDoh Fun Factory – except we got to eat our work.
Of course there are tons of flavors and liquids you can add to this basic pasta dough: try 6-10 oz. of spinach, or a teaspoon of grated lemon zest and 6 oz. grated Parmigiano-Reggiano cheese, or even ½ cup dry white wine to your dough while mixing. Herbs and spices (basil, parsley, etc) or even vegetable purees can be great additions.
And if you’re making ravioli or tortellini, there are so many delicious options for the filling besides the usual ricotta: for example butternut squash, mushrooms, blue cheese, etc.
I made the batch in the photos with just plain old, boring, flour, since we have a bunch of it. I do want to try switching up the flour, though, and experiment with cornmeal, rice, semolina, whole wheat, and/or buckwheat.
Anyway, here’s the basic recipe. It makes approximately the same amount as 1 pound of store-bought dried boxed pasta.
WHAT YOU NEED:
- 4 large eggs
- 3 ½ cups (14 oz.) all-purpose flour
WHAT YOU DO:
MIX: Mound the flour in the center of your work surface. Using your hands, make a well in the middle that will be wide enough and deep enough to hold the eggs. Add eggs, and any optional liquids or flavoring. Using a fork, beat the eggs (and any liquids/flavors). Gradually incorporate small amounts of flour from the sides of the well as you go, until all the flour is mixed in. This will be a lumpy mess, but do not worry. The next step will take care of that.
KNEAD: Knead for 3 minutes or so. If the dough is really sticky, add a little more flour. The dough should be slightly springy and just a tiny bit sticky. Knead for 10 additional minutes until the dough becomes smooth. Wrap ball-shaped dough in plastic wrap and let sit at room temperature, for 30 to 60 minutes.
ROLL OUT (<– said in my best Transformers voice): Using a rolling pin (and extra flour for dusting) or pasta machine to turn the dough into sheets. Cut into desired shapes, or add filling if you’re making stuffed pasta.
Tip: I sprinkled a tiny bit of cornmeal on the dough before I put it through the roller the first time to keep it from sticking, and I put a tiny amount of cornmeal on the plate for the finished pasta and tossed the noodles around to keep them from sticking. To keep noodles from drying out, cover with a damp towel as you go.
COOK: Bring 6 to 8 quarts of salted water to a rapid boil. Add pasta, and boil until firm but not mushy (depending on the thickness of your pasta, anywhere from 30 seconds-2 minutes or so). Drain and serve.
adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper