Traditional Fresh Pasta (2024)

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I didn't come up with this recipe, I don't think anyone knows who did but this is the traditional fresh egg pasta dough. In this recipe, I explain how to successfully make it at home. Learn what ingredients to use, how to mix the eggs into the flour, how to knead the dough, how to know how long to knead the dough, how long to rest the dough and much more!

Traditional Fresh Pasta (1)

Ingredients in Traditional Fresh Pasta

Eggs and 00 Flour

That. Is. It.

Traditional Fresh Pasta (2)

How to make Fresh Pasta By Hand

  1. Create a well with the flour
  2. Crack the eggs in the middle
  3. Whisk the eggs around with a fork.
  4. Slowly incorporate the flour into the egg
  5. Whisk until a dough ball is formed.
  6. Knead the dough, slowly adding the rest of the flour from your work surface.
  7. Knead the dough until the dough passes the windowpane test.
Traditional Fresh Pasta (3)

How to mix eggs into flour to make fresh pasta

Make the well

  • Weigh out the flour and make a well on a clean work surface.
  • The well should have high enough sides that the egg with not spill out and there should still be a layer of flour on the bottom so that the egg doesn't touch the work surface.

Add the Eggs

  • If you are new to this, I recommend whisking the eggs in a separate bowl and then adding them to the well.

Form the Dough

  • Using a fork, rapidly rotate the eggs in a continuous circular motion. Each rotation of the eggs will bring in the smallest amount of flour and incorporate it.
  • Continue to do this until you are able to form a solid piece of dough. This takes time to do properly, its best not to rush it. Overall this takes about 10 minutes to do.

How to know when you have kneaded pasta dough long enough

  • The dough passes the windowpane test (when you gently stretch the dough it has the ability to stretch thin enough to see a shadow behind it without it breaking. Another way to tell is by poking it with your fingertip. If the dough bounces back, it is ready.

How long to cook fresh pasta for

  • Refrigerated or Room Temperature - 3 Minutes
  • Dried - 4-7 Minutes
  • Frozen - 3-5 Minutes

What is the difference between 00 flour and all-purpose flour for making pasta?

If you don't know, I am a farmer and I grow wheat so bare with me if I nerd out here. There are different varieties of wheat. All-Purpose Flour is made from a variety called Hard Red Wheat and 00 Flour is made from a variety called Soft White Wheat. All wheat that is grown can have a different amount of protein in it. The protein level changes each year based on numerous factors but as a consumer, you would never notice that because grain companies buy and sort this wheat and then ship it to whichever processors want high and low protein products. All you and I need to know in the kitchen is that a higher protein means stronger gluten, more gluten equals a chewier bite. There is also a difference in the processing of this wheat that creates a different end product. 00 flour is more finely ground, its texture is similar to baby powder - so soft and fluffy! All-Purpose flour is still nicely ground it is the standard flour we all know and use in our kitchens.

Flour NameProteinUsesWheat Variety
008-9%Croissants, Egg PastaSoft White
All-Purpose10-12%Most Baked GoodsHard Red
Bread13-15%BreadHard Red

How to roll fresh pasta without a machine

A rolling pin. There is a really fun video on this technique shown by someone more experienced than me. Check it out here on YouTube.

How to stop fresh pasta from sticking together

Dust Cut Pasta in Semolina Flour (cornflour and rice flour are good alternatives)

Once you've made and thinned out your pasta, you're ready to start cutting! But at this point of the pasta-making process, the dough can easily start to stick together, creating one giant clump that you have to re-roll and cut.

Coating your fresh pasta in semolina,corn or rice flour immediately after you cut it prevents your dough from sticking together. If you use wheat flour you will have a mess on your hands so don't even think about it.

PLACE A BOWL WITH ALTERNATIVE FLOUR UNDER YOUR PASTA CUTTER

Place a wide bowl with 3T of semolina, corn or rice flour under your pasta cutter. This prevents you from having to handle the dough too much or transfer it to a baking sheet. Since the pasta is being collected right into a bowl with your flour, you just need to lightly toss the pasta in the flour before forming nests.

Best sauce to use on Fresh Pasta

If you like red sauce try my Easy Oven Roasted Tomato Pasta Sauce. If you like a cheese sauce try my Marscapone Pasta Sauce which is simply mixing half a fresh lemon's juice with ½ a cup of mascarpone cheese, ¼ cup of pasta water salt and pepper to taste and freshly chopped parsley. I love this sauce because you

Traditional Fresh Pasta (4)

Can I make Fresh Pasta ahead of time?

Make the pasta and then distribute it on a floured baking sheet and sprinkle it with semolina. You can leave it this way, uncovered, for a few hours.

If you want to make the pasta a few days ahead, you can refrigerate it too. Make the pasta then distribute it on a baking sheet sprinkle it with semolina flour, leave to dry for a couple of hours at room temperature, then cover and refrigerate for 2-3 days.

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📖Recipe

Traditional Fresh Pasta (9)

Traditional Fresh Pasta

I didn't come up with this recipe, I don't think anyone knows who did but this is the tradtional fresh egg pasta dough. In this recipe, I explain how to successfully make it at home.

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Prep Time 15 mins

Cook Time 3 mins

Total Time 18 mins

Servings 4 Servings

Ingredients

  • 3 Large Eggs
  • 300 Grams 00 Flour

Instructions

This recipe is about forming the dough by hand

    Make the well

    • Weigh out flour and make a well on a clean work surface.

    • The well should have high enough sides that the egg with not spill out and there should still be a layer of flour on the bottom so that the egg doesnt touch the work surface.

    Add the Eggs

    • If you are new to this, I reccomend whisking the eggs in a seperate bowl and then adding them to the well.

    Form the Dough

    • Using a fork, rapidly rotate the eggs in a continuous circular motion. Each rotation of the eggs will bring in the smallest amount of flour and incorporate it.

    • Continue to do this until you are able to form a solid piece of dough. This takes time to do properly, its best not to rush it. Overall this takes about 10 minutes to do.

    Knead the Dough

    • Once you have a piece of dough that is solid enough to work with using your hands instead of your fork you can start to knead. At this point you will likely have about ¼ cup of flour left on your work surface that hasn't been worked in. As you knead the dough it will be sticky and you can sprinkle this excess flour onto the dough ball. By then time you're done kneading it is very likely that you will have incorporated all of the flour you originally put on the work surface.

    • To knead dough you simply push the dough away from yourseld with the heel of your hand and then pull it back towards you. Rotate it 90° and repeat.

    How to tell if you have kneaded enough

    • The dough passes the windowpane test (when you gently stretch the dough it has the ability to stretch thin enough to see a shadow behind it without it breaking.

      Another way to tell is by poking it with your fingertip. If the dough bounces back, it is ready.

    Cover and Rest

    • Now you can form your dough into a disc shape and cover it with saran wrap. Place in the frige until ready to roll. Minimum 30 minutes. Maximum 3 days.

    Tried this recipe?Let us know how it was!

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    Traditional Fresh Pasta (2024)

    FAQs

    What do you need to remember when making fresh pasta? ›

    Top 10 Tips for Making Homemade Pasta Like an All-Star
    1. Trust Your Gut. ...
    2. Traditional Is Best. ...
    3. But If You Don't Have Time… ...
    4. Remember This Basic Ratio for Ingredients. ...
    5. Pasta Dough Needs To Be Kneaded. ...
    6. Take A Rest. ...
    7. Salt Cooking Water Generously. ...
    8. Never Rinse Your Pasta.
    Feb 4, 2022

    Is fresh pasta healthier than dry pasta? ›

    While nutritional values vary according to the ingredients used, fresh pasta generally has more cholesterol and fat content than dried pasta – owing entirely to the use of egg. Dried pasta, conversely, usually has more carbohydrates.

    What is the most important thing in making homemade pasta or fresh pasta? ›

    Flour is the single most important ingredient for making fresh pasta, so choosing the right flour can make all the difference. The three most commonly used types of flour for pasta-making are all-purpose flour, “00” flour and semola (sometimes called semolina flour in the UK).

    Is traditional pasta made with eggs? ›

    The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavor and richness, but are not needed to make dried pasta.

    How long should fresh pasta sit before cooking? ›

    Leave at room temperature if cooking within 1-2 hours or refrigerate until ready to cook, up to 12 hrs. It's best to cook homemade pasta on the same day it's made, otherwise it might oxidize, discolor and stick together if chilled past 24 hrs.

    What do the eggs increase in fresh pasta? ›

    In particular, in fresh pasta, the presence of egg proteins enhances the mechanical properties and cooking behavior of the product.

    How many eggs per cup of flour for pasta? ›

    And it's good rule of thumb: 2 eggs per cup of flour. And for normal portions, I figure one egg per person, but you always want more, which is why I used 6 eggs for 3 people. It's a snap if you use standing mixer. But knead by hand if you wish—it's meditative and relaxing.

    Is homemade pasta better with or without eggs? ›

    Egg noodles are generally richer, denser, and more pliable than their water-based siblings, with a subtle but distinct savoriness that helps them stand out in heavier sauces. If you want proof, you only need two eggs to make Simeon's recipe, which is 2,046 less than you need to film a TikTok.

    Is it better to make pasta with whole egg or yolk? ›

    The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.

    How is pasta traditionally made in Italy? ›

    The Traditional Way of Creating Italian Pasta

    In traditional Italian cooking, high-grade semolina flour was used along with water to form a perfect dough. The dough is rolled into thin sheets and cut into various shapes, from straightforward spaghetti to elaborate ones such as farfalle and orecchiette.

    What are the 5 things to remember in cooking pasta? ›

    5 Tips On How To Cook Pasta
    • Cook Your Pasta In A Big Pot.
    • Don't Cook The Pasta In Advance.
    • Salt The Water.
    • Save The Pasta Cooking Water.
    • Add The Cheese At The End.
    Feb 4, 2020

    What not to do when making pasta? ›

    5 Things We Never Do When Making Pasta
    1. Use a small pot to boil the pasta.
    2. Neglect to salt the water.
    3. Forget to give the pasta a stir or two as it cooks.
    4. Cook it past al dente.
    5. Dump out all of the pasta water.
    May 1, 2019

    What is the golden rule for cooking pasta? ›

    In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta. Converted for American cooks, the rule should be 1/3, 3, 30, referring to 1/3 oz of salt, 3 oz of pasta and 30 oz of water.

    What to look for when buying fresh pasta? ›

    Good pasta should look very pale, and have a gritty texture, almost as if flour is still clinging on its surface.

    References

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