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Pasta with eggs and flour

Procedures, technique, tips
Cuisine Italian


  • 2 fresh organic eggs
  • 200 gr flour (100gr all-purpose flour, 100gr durum wheat flour)
  • Pinch of salt
  • 1 little spoon extra virgin olive oil if you are making filled pasta (ravioli, tortellini‚Ķ)


  • Place the flour on a wooden pastry board, make a well in the center. Pour the eggs into the well,add salt.
  • Using a fork, get the eggs absorb flour (be careful to keep liquid surrounded by flour). Then leave the fork, and start to knead by hands, helping you with a spatula to bring ingredients in the center. At the beginning will be a mess! Don't lose hope, go ahead.
  • Knead with the palms,folding and pressing, for minimum 20 minutes, until dough become smooth (youmay have to add more flour if it's sticky or spoons of water if it's dry). Remember, it is not soft and elastic as bread dough. This one is like Playdoh.
  • Wrap it in plastic film, and let rest for 20 minutes,before using pasta machine.
    Divide the dough in four portions, and one by one,press a bit to flat it and start to roll in the machine, start from the widerlevel to gradually reach the narrower one, to reach thickness you prefer.