Fresh Egg Pasta Dough

Fresh Pasta

Let’s get started with the fresh egg pasta recipe!

I have been making fresh egg pasta for a while now and all I get asked is, how to make fresh pasta at home? So this is the fresh pasta recipe that you can trust anytime. I know there are hundreds of fresh pasta recipes on the internet and they might be good as well.

There are a few key points I want you to take care of before you make it at home. I will be telling you about all the important components of the pasta recipe so read carefully. Although I know it sounds a little difficult but trusts me on this practising it a few times will make you really good at it.

So let’s get started with the main components of the pasta.

The Eggs

fresh Pasta dough

Never underestimate the eggs you use for the pasta. They are very crucial. Make sure your eggs are around 50 g each. Also, the richer the yolk the better your fresh egg pasta becomes, so it will be really good if you can arrange some country eggs. You can completely make your pasta dough with just yolks but I wouldn’t recommend it since the egg white gives elasticity to the pasta.

Although if you want really soft and rich pasta to go for all yolks. It is a bit difficult to handle but with little practice, you can do that too.

The Flour

In traditional pasta we use durum semolina (Italian semolina), but since we will be making a very easy dough here so all-purpose flour is your way to go. It is also a good option because it ends up developing a lot of gluten and is very important for the pasta cooking process. Although I have given a link for Italian semolina if you want to make it authentic.

So you start with making a well between the flour. Break your eggs into it.

Then add salt and start mixing the eggs with a fork. Gently keep mixing and adding more flour into the eggs. Once it is thick enough start kneading with your hands. Once everything combines well add your oil and keep kneading for another 10 minutes.

Now time to keep it for resting. Resting should be done in a warm area while the dough is covered properly. You know your dough is well-rested when it bounces back when you poke it.

Then once the resting is done hope it as you want or sheet it as you want.


Never fold your pasta in a harsh way. Gently roll it and keep it as shown below. It gets easier to boil otherwise you might end up breaking your pasta after boiling.

fresh fettuccine

I sheeted my pasta and folded it twice then cut into fettuccine shape of pasta. You can feel free to make it to any other pasta as well.

cut fresh fettuccine

The Olive Oil for fresh egg pasta

You making something without olive oil? Then I don’t think it’s Italian whatever you are making. just add a bit of oil at any stage of the dough making process. The easiest will be if you rub it in the flour before adding the eggs.

It makes sure your fresh egg pasta doesn’t stick at a later stage and also gives a nice and smooth texture.


Yield: 4

Fresh Egg Pasta Dough

Fresh egg pasta dough

So I guess you’re feeling a bit fancy and you want to make pasta from scratch. Guess what? you are in the right place. I have got the best universal recipe for a pasta dough from scratch to get started.

Prep Time 30 minutes
Total Time 30 minutes


  • 200 g Flour
  • 2 Eggs (100 g)
  • 5 g Salt
  • 10 ml Olive Oil


  1. So the first thing you have to take care of is a clean tabletop. That is because we need a clean surface to work with pasta dough.
  2. Once you are done with the clean surface take your flour on the surface and make a well in between.
  3. Add some olive oil and mix that properly in the all-purpose flour.fresh Pasta dough
  4. Now once you are done incorporating all the olive oil in the all-purpose flour add your eggs to the well and then start beating the eggs with a fork.
  5. While you are beating the eggs add some salt and be very careful because you should not break the well.
  6. Gradually add more flour to the well and then knead all that into a medium-hard dough.Fresh Pasta Dough
  7. Buy medium-hard I mean you should not get a very hard dough because it will dry out soon but it shouldn't be very soft as well, how we get it for bread.
  8. Start kneading it until you feel the dough has become a little bouncy.
  9. By Bbouncy I mean when you poke the dough it should come back to its original shape.
  10. Then you know that the gluten development has started and then you need to rest the dough for at least 30 minutes.
  11. Make sure you rest it under the damped cloth so that the dough does not dry out.
  12. And you are pretty much done. From here you’re free to make any shape of pasta that you need.cut fresh fettuccine


  • As I have already set above that the tabletop has to be very clean.
  • Always knead your dough until it's bouncy.
  • Make sure dough is not very hard or not very soft it should be somewhere in between.
  • Always mix your olive oil in the all-purpose flour first because afterwards, it gets difficult to incorporate it well.

Nutrition Information



Serving Size


Amount Per Serving Calories 238Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 93mgSodium 521mgCarbohydrates 38gFiber 1gSugar 0gProtein 8g

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