Fresh or Egg Pasta

Preparation info

  • Difficulty


  • Serves


    very Generously

Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

You can make this very easily by hand, as long as you have the time and patience to work at it a little. Very good machines are available on the market to help you; the cheapest is a small hand-turned model that you attach to the side of your table. There are also electric machines which give excellent results.


  • 14 oz (400 g) plain white flour
  • 4 fresh eggs
  • pinch salt
  • ½ tablespoon olive oil


Put the flour on a work-surface in a mountain shape. Make a hole in the centre with your fist, break the eggs into the hole, add the salt and the oil and begin to knead it together. Use only the tips of your fingers and gradually blend in more and more flour. Finally work with both your hands, energetically rubbing and rolling.

This is a very sensual and wonderful feeling, so please try to enjoy it!

When you have a smooth and elastic dough, begin to roll it out. Roll it out as far as you can go, fold it in half and roll it again. Do this over and over and over again, until you hear a ‘popping’ sound. This is when the air pocket in the fold releases the air it is holding as the rolling pin goes over it. Only now is the pasta ready to cut and use.

Roll it out as thinly as possible or as required by the recipe, then cut it into the required shape before using. Don’t let it dry out for too long before cooking it. Practise a few times before you attempt home-made pasta for an important occasion. Remember that all fresh or egg pasta takes much less time to cook than the hard factory-made variety. Generally speaking, it is more difficult to time fresh or egg pasta so check it frequently.