Wayne Gisslen

Fresh Egg Pasta

Preparation info

  • 1½

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Mound the flour on a work surface. Make a well in the center and add the eggs, oil, and salt.
  2. Working from the center outward, gradually mix the flour into the eggs to make a dough.
  3. When it is firm enough to knead, begin kneading the dough, incorporating more flour. If the dough is still sticky when all the flour is incorporated, add more flour, a lit

Per 1 ounce (28.35 g): Calories, 90; Protein, 4 g; Fat, 2 g (20% cal.); Cholesterol, 45 mg; Carbohydrates, 14 g; Fiber, 0 g; Sodium, 20 mg.