I almost always use the food processor for this homemade egg pasta dough recipe, as it makes quick work of the task. But I feel it’s also worth knowing how to mix pasta dough by hand. For one thing, nothing chases away fear in the kitchen like rolling up your sleeves and getting your hands dirty. For another, making egg pasta is a tactile experience. The more you touch and handle the pasta dough, the more familiar you’ll become with the proper consistency—how firm and how smooth it should be.
I’ve included instructions for mixing the egg dough in the food processor and for mixing it by hand. For the food processor method, always start with the smaller amount of flour listed in the recipe. If it’s too sticky you can always work in more flour as you knead. For the hand method, use the larger amount of flour and mound it onto your work surface, but only work in as much as you need to achieve the proper consistency.–Domenica Marchetti
LC A Noble Use of Time Note
If you have yet to travel to Italy and sit in a trattoria with a plate of proper homemade egg pasta in front of you, there’s only one thing that can even begin to approximate that experience. And it only takes 25 minutes. What are you waiting for? Although we’re partial to all shapes of pasta, we’re especially enamored by these Ravioloni (aka Giant Ravioli).
Fresh Homemade Egg Pasta Dough Recipe
- Quick Glance
- 25 M
- 25 M
- Makes about 1 pound
- 2 to 2 1/4 cups “00” flour or unbleached all-purpose
- 1 tablespoon semolina flour, plus more for dusting the work surface and the dough
- 1/2 teaspoon fine sea salt
- Pinch of freshly grated nutmeg
- 3 extra-large eggs
- 1 to 2 tablespoons extra-virgin olive oil
- 1. To mix the pasta dough recipe in the food processor. Put 2 cups “00” flour, the 1 tablespoon semolina, salt, and nutmeg into the work bowl and pulse briefly to combine. Break the eggs into the work bowl, drizzle in 1 tablespoon of the olive oil, and process the mixture until it forms crumbs the size of small curds. Stop the machine and pinch together a bit of the mixture between your fingertips and roll it around. It should form a soft ball. If the mixture seems dry, drizzle in another tablespoon of oil and pulse briefly. If it seems too wet and sticky, add additional flour, 1 tablespoon at a time, and pulse briefly. Turn the mixture out onto a clean work surface sprinkled lightly with semolina flour and press it together with your hands to form a rough ball.
Hungry for more? Chow down on these:
- Spinach Pasta with Sun-dried Tomatoes, Leek and Arugula from Cafe Liz
- Handmade Whole Wheat Pasta from Local Kitchen
- Homemade Pasta Dough from Leite's Culinaria
- Pumpkin and Sage Tortellini from Leite's Culinaria
Fresh Homemade Egg Pasta Dough Recipe © 2011 Domenica Marchetti. Photo © 2011 France Ruffenach. All rights reserved.