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fresh pasta ribbons dusted with semolina
Isaac blogger

Homemade Artisan Egg Pasta

Fresh homemade egg pasta made with simple ingredients for tender, silky noodles perfect for ribbons, sheets, or filled pasta shapes.
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Prep Time 30 minutes
Cook Time 3 minutes
Rest Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main / Pasta
Cuisine: Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • Pasta Dough
  • 2 cups (250 g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • ½ teaspoon salt
  • 1 tablespoon olive oil (optional)
  • For Dusting and Cooking
  • Semolina flour, for dusting (optional)
  • Water. for boiling pasta
  • 1 tablespoon salt, for pasta cooking water

Method
 

  1. Before You Begin
  2. Prepare your tools and workspace as needed. Cooking times and results may vary depending on your equipment and ingredients. Wash hands after handling raw eggs and avoid tasting raw dough.
  3. Bring a large pot of salted water to a boil for later cooking.
  4. Make a mound of flour and form a well. Add eggs, salt, and oil.
  5. Whisk eggs gradually incorporating flour until thick.
  6. Use hands to form dough.
  7. Knead 8–10 minutes until smooth and elastic.
  8. Wrap tightly and rest 30 minutes.
  9. Divide dough and roll thin using rolling pin or pasta machine.
  10. Cut into desired shapes.
  11. Let pasta dry 15–30 minutes.
  12. Cook the pasta in boiling salted water for about 2–4 minutes, or until the noodles are tender but still slightly firm when bitten and serve. Cooking time may vary depending on pasta thickness.

Notes

  • Accurate ingredient ratios help maintain proper dough texture.
  • Resting the dough improves elasticity and makes rolling easier.
  • Cooking time may vary depending on pasta thickness and equipment.
  • Refrigerate unused dough within 2 hours and store wrapped up to 2 days.
  • Reheat cooked pasta gently in simmering water or sauce until warmed through.