Fresh egg pasta
Preparation time
Cooking time
Total time
Fresh egg pasta is perfect for simple or more hearty sauces. The egg pasta dough is a little stiff and feels something like a short-crust pastry dough. Egg pasta is great for tagliatelli, papardelle and ravioli. Fresh, it cooks in a couple of minutes.
Recipe type: Main Course
Cuisine: Italian
Serves: 1-4
  • Take 1 large egg per 100 grams flour.
  • Use either all 00, or a mixture of 00 and gran duro. For this dough, Rosario used 200 grams of 00, 100 grams of duro and 3 eggs.
  1. On television, they tend to put the flour in a pile on the table, make a hollow, add the eggs to that, and mix. That works, but it's messy. Start in a bowl to keep your work surface a bit cleaner. Or, if you want, use a machine with a beater.
  2. Turn the dough out onto a floured work surface and kneed. If the egg doesn't quite bind all the flour, add a little bit of warm water.
  3. Lastly, add a drop of oil. Rosario uses vegetable oil because it's neutral in flavour and scent: olive oil can be quite strong in flavour and you don't want the flavour of the pasta to fight with the sauce.
  4. Let rest for a few minutes.
  5. Shape.
Recipe by Edinburgh Foody at