Homemade Egg Pasta

  • Servings : 1
  • Prep Time : 15m
  • Cook Time : 3m
  • Ready In : 25m

Fresh pasta is a food category unto itself.  Dried pasta out of a box does not even compare to the flavor and texture…not to mention how much fun it is to roll it out by hand and make a huge mess with the flour!  Plus it is fast… Once the noodles are rolled, it only takes 3 minutes to cook the pasta.


  • 1/2 cup AP (all-purpose) Flour
  • 1 Egg
  • 1/4 tsp Salt
  • 1 Tablespoon Semolina Flour


Step 1

Make a mound of flour and mix in salt. Use your finger to make a well in the mound

Step 2

Crack the egg inside the well.

Step 3

Use fork to gently mix flour onto egg. Once egg is combined with flour, knead dough on semolina floured surface for about 10 minutes.

Step 4

Flatten the kneaded dough by hand or with a rolling pin and pass it through a pasta roller several times (starting from largest opening to smallest) and then through the teeth to form strings.

Step 5

Drop pasta into salted, boiling water for about 3 minutes. Pasta should be eggy, but not sticky. If you are note eating immediately, then drizzle with olive oil so that it does not become a sticky clump.

Step 6

Serve with basic tomato sauce and parmesan cheese on top.










Short Cut: Purchase fresh pasta in the refrigerated section of your grocery store or local Italian market.

Think Out of the Ice Box (a.k.a. Alternative Method): Add some lemon zest or fresh chopped basil to the dough.

Recipe Type:
Related Recipes:
  • rsz_1img_1517

    Lemon Basil Fettuccine with Peas & Cherry Tomatoes

  • rsz_img_1679

    Gluten-Free Bread

  • rsz_img_0978

    Brioche Burger Buns

  • rsz_img_0327

    Quinoa Pilaf with Toasted Pumpkin Seeds & Dried Cherries

  • rsz_img_1894

    Quinoa with Dried Cherries, Dill & Zucchini