Homemade Egg Pasta is simply 2-ingredients; eggs and flour, and it cooks in 5-minutes and will become the favored pasta on your plate.
To think I’ve been buying pasta made of flour and water, all these year, when I could have enjoyed a nourishing, enriched pasta.
I was surprised how fast eggs and flour came together into a dough that could be rolled out and cut into any shape I wanted.
So far, I’ve stuck with straight shaped pasta only because I haven’t yet ventured out into shapes, or double stack and stuffed pillows for a ravioli, but first we just need the dough!
My first attempt to make pasta, I simply worked the dough until I could roll it out as thin as possible to cut.
Rolling pasta dough thin enough just takes patience, countertop space and preferably a marble rolling pin, since they are heavier.
I was able to purchase an attachment for my stand-up mixer that was so inexpensive, considering the work it did.
Wow, what a difference it made!
Homemade Pasta Tools
I also purchased a pasta rolling machine that didn’t attach to an electric mixer.
It clamped onto the edge of the countertop and had a hand crank.
It works better than a rolling pin but not as fast as an electric attachment. Still a big help!
A pasta machine is also a great help in rolling out dough to make Homemade Crackers, something I prefer to make for my charcuterie trays.
Homemade crackers can be made and baked in under 30-minutes and are as delicious as the flavors you choose to put in the dough.
Have you ever looked at the ingredients on a box of store bought pasta?
Flour and water, usually.
Who wouldn’t rather have those two ingredients be eggs and flour? I sure would.
Once an egg pasta is made, and set out to rest and dry for an hour, dropping the pasta into a pot of salted boiling water takes only 5-minutes to cook.
I made this pasta to add to a variety of soups I’ve made, with meat, or simply a hearty vegetable soup.
But honestly, I’d love this egg pasta with just a drizzle of olive oil, crushed garlic, some fresh herbs and a little grated cheese!
Making Homemade Egg Pasta
I’ve tried the Italian way of placing a heap of flour on the countertop work area, placing the eggs inside the heap and working the flour and eggs together into a dough.
It takes time, is a bit messy, but it works.
Then, I’ve tried the American way of making pasta, whirling the flour and dough in my food processor, or stand-up mixer until it becomes a dough I can roll out.
Both ways work just fine.
The real work is in rolling the dough thin enough to accomplish the texture I am looking for and that is where a rolling machine makes the job easier.
While fancy shaped pasta, requiring more elasticity for shaping, might work best with other types of flour; for an easy, basic straight shaped pasta, All-Purpose flour works just fine.
Gluten, in processed wheat flour, is what gives it the elasticity and strong binding abilities.
For fancy shaped pasta, you may want to work with a flour that is either higher in gluten, or a finer powdered texture for more delicate shapes.
Homemade Garganelli Pasta is as fancy as I’ve tried and it is beautiful, holds sauce best, because of the ridges, and is rolled out just like this egg pasta.
A semolina flour has been ground with larger particles and a coarse texture while 00 flour has been ground to a finer powder.
Both of these types of flour are most often requested to use with pasta making.
For the basic, almost rustic pasta I have made here, All-purpose flour is all you need. I have not yet experimented with gluten-free flour, but I do intend to.
Egg Pasta For Soup
Can you think of a better soup in the dead of winter than broth made from a slow simmered Homemade Bone Broth and homemade egg pasta? Nope, me either.
Toss in vegetables, some meat and this will fast become a favored soup in winter. How could you go wrong with an Italian Chicken Soup!
Cold soup in the heat of summer? Absolutely!
Egg pasta, once it’s been cooked, in a bowl of Seafood Stock along with a little crab, clams or mussels, you’ve got a hearty cold summer soup.
- All Purpose Flour
- Salt (Optional)
- Stand-up Mixer (optional)
- Pasta Roller Attachment (optional) – this countertop roller works great for a great price
- Rolling pin
- Pastry Cutter – I use this for pasta, pie crusts and homemade crackers
- Stock pot
- Stovetop or burner
2 Ingredient Homemade Egg Pasta
- Rolling Pin
- Pasta roller optional
- 2 cups All Purpose Flour extra for dusting
- 3 Whole Eggs
- 1 Egg yolk
- In a bowl, on a countertop, or in a mixer, place the 3 whole eggs in the center of the mound of flour. Mix until it becomes coarse meal in texture.Whisk the egg yolk and work it in at this point until the mixture comes together into a dough.
- Using extra flour on the counter, keep the dough sprinkled while rolling out the dough. Try to get the dough as thin as 1/8 inch thick.
- Cut strips of dough as wide or thin as you would like, with a pastry wheel or sharp knife. Keep them dusted with flour. Roll a handful into little bundles , let the bundles sit out for an hour until ready to cook.
- When ready to cook, bring about 8 cups of salted water to a boil. Drop the pasta in and gently stir. Pull the pasta out after about 4 minutes. Add to soups, sauces, or simply drizzle Olive oil, garlic, and grated cheese.
- Salt is optional and can be added to the flour or the boiling water.
- A pasta rolling machine makes the job go faster and makes the pasta thin without the extra hand rolling.
- Keeps in an airtight container in the fridge for about a week.