Fresh Egg Pasta

Fresh Egg Pasta
Photo by Scott Phillips


  • 1 tsp. kosher salt
  • 4 large eggs, lightly beaten
  • 10 oz. (2-¼ cups) unbleached all-purpose flour; more for kneading and rolling
  • 1 Tbs. extra-virgin olive oil

Put the flour and salt in a food processor fitted with the plastic dough blade. Pulse three or four times to blend. With the processor running, pour the olive oil down the feed tube and then slowly pour in the eggs. Continue processing until the dough clumps around the blade, about 10 seconds. It...

View full recipe at Fine Cooking


Variations on Fresh Egg Pasta

  • Fresh Egg Pasta
    • 18 oz soft wheat flour or all-purpose flour
    • 4 large eggs, room temperature
    • Water, as needed
  • Fresh Egg Pasta
    • 4 large eggs
    • 2 3/4 cups soft wheat flour

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