Fresh Egg Pasta

Making pasta from scratch is way easier than it looks, and it’s one of those kitchen moments that feels a little bit like magic. A cup of flour and a couple of eggs turn into this smooth, stretchy dough that’s so much better than anything from a box. You get to feel it change under your hands as you knead, rough at first, then soft and silky once the gluten does its thing. From there, you can roll and cut it into whatever shape you love, and it cooks in just a couple of minutes. Fresh, simple, and super satisfying.

Makes 8 oz dough / 2 servings

Ingredients

1 cup flour, “00” flour or all-purpose flour

2 large eggs

Extra flour for dusting (bench flour)

Method

On a clean work surface or in a bowl, mound the flour and make a well in the center. Crack the eggs into the well and use a fork to gently whisk, gradually pulling in flour from the edges until a thick paste forms. Once it’s too thick to stir, switch to your hands and fold the dough together into a shaggy mass.

Texture check: The dough may look rough and streaky at this stage — this is normal. It should feel firm rather than sticky. If sticky, dust with a light pinch of bench flour and continue gathering.

Transfer the dough to a lightly floured surface and begin kneading: Press the heel of your hand into the dough and push it away from you. Fold the dough back over itself. Rotate a quarter turn and repeat. Continue for 8–10 minutes, or until the dough is smooth and elastic.

What’s happening:
Kneading aligns the gluten strands (from the flour’s proteins), creating structure and strength. This allows the dough to stretch without tearing and gives pasta its signature chew.

If the dough feels too sticky as you knead, dust sparingly with bench flour. Too much flour can make the pasta tough.

Form the dough into a ball and wrap tightly in plastic wrap (or cover with a bowl). Rest for at least 30 minutes at room temperature.

Why resting matters:
Gluten relaxes and moisture distributes evenly. Without rest, the dough will snap back and resist rolling; after resting, it becomes silky and workable. Properly rested dough should feel soft, pliable, and slightly springy when pressed.

Cut the dough into 2–4 pieces to make rolling easier. Keep unused pieces covered so they don’t dry out. Flatten one piece with your palm, then pass it through a pasta machine on the widest setting. Fold into thirds (like a letter) and roll again. This “laminates” the dough and improves texture.

Continue rolling, narrowing the setting each time until you reach your desired thickness (usually #6 or #7 on a standard machine. If the dough sticks during rolling, use a dusting of bench flour on the rollers. Too much flour will keep the sheets from sealing or shaping smoothly.

You can cut into tagliatelle, fettuccine, pappardelle, or form filled shapes. Drop in generously salted boiling water and cook for 2-3 minutes or until the pasta floats and tastes al dente.

Final Texture Guide

A good pasta dough should feel:

Soft but not tacky, Smooth, supple, and slightly bouncy, elastic but easy to stretch thinly