Making Fresh Egg Pasta

Preparation info
  • Makes about

    ¾ lb

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Egg pasta may be eaten very fresh, within two to three hours of rolling, or it may be dried and stored. To achieve the right consistency use all-purpose unbleached wheat flour.


  • 1 ½ cups/180 g all-purpose unbleached flour (more if needed)
  • 3 eggs, lightly beaten


  1. Put the flour on the work surface and make a well in the center. Add the eggs to the well with the oil and salt (if using). The oil will make the dough softer and easier to handle. If making pasta verde, or another colored pasta, add the spinach or other coloring.