Fresh Pasta

too much flour. I checked out Marcella Hazan: recommends 3/4 c flour to one large egg . I added 2 more eggs. Dough is resting. Hope I can pull it out of the bag.

Definitely need practice! And a pasta roller. Would definitely make this again

This is the traditional Italian way to make pasta. No oil, no water; just flour and eggs. This is the way that I learned to make it in Rome and have made it this way dozeens of times, without a single problem.. The trick is to knead it well, until the dough is smooth like a baby’s bottom. Rest it and then roll it out. If you are using a pasta machine you neeed to pass it a couple times through each of the settings, starting with the thickest one down to the final thickness you want. This extra action actually kneads it some more so that it is elastic and won’t break apart. If you are using a rolling pin roll it out, fold it over and roll it out again. Repeat until you can easily roll it out to the right thickness.

My first time making pasta and it was very easy and my family loved it. I made 1/2 a batch which was perfect for 4 of us for shrimp in creamy tomato sauce. I rolled it by hand and that worked very well.

So simple and delicious

I found this dough more difficult to work with and the portions far too large for our household of two.

It pales in comparison to the texture of the semolina pasta. Good, but not great.

Thank you very much for a simple, fool-proof recipe for homemade pasta. I’ve never made my own before, so I was a little nervous at the beginning. But it was just like making bread – you need to get a feel for what the texture should be. My first few attempts weren’t very attractive, but they were tasty, and I learned from each batch I made. Now I can make this recipe by feel – I also use 2 whole eggs and 2 yolks and gradually blend in the flour by hand. I don’t have a high-tech kitchen, so my whole setup consists of a wooden block, a bowl, a rolling pin, and a pizza cutter. It works!

For those home cooks who say it is only good in casseroles. I suggest maybe rest the pasta in plastic wrap for at least 30 minutes on the counter. Then cut the disc into 1/4’s then roll out on board or in pasta machine folding rolled dough like an envelope the first 3 times to create a strong gluten structure.

Made the most awesome lasagna. Just added a pinch of salt but the recipe is excellent.

Thank you! This recipe worked great! I followed the suggestions to start with 4 cups of flour and 6 eggs. Also added 1/2 tsp salt and 1 tsp olive oil as I found in other recipes. By reducing the flour I could add it as needed when I worked with it. It seems like some people that reviewed this recipe may have had altitude/humidity problems. Regardless, my family has food allergies and I needed to be able to make homemade ravioli. This pasta recipe had the perfect texture and taste for ravioli. It even freezes well. Again, thank you Holly!

My first attempt at making fresh pasta using my new Kitchen Aid attachment and used this recipe. Was a little messy. The egg, when cracked into my flour mound, overflowed off of my board so next time I will use a bowl to contain my mess. Also, I only used large eggs and found I need an etra one. Added Italian seasoning. Turned out yummy! Will definitely make again!

Wonderful Noodles. I followed the recipe and they worked out fine. I cut the recipe slightly, 4 cups of flour / 4 eggs / pinch of salt / a little water. Separated into two dough balls. Kneaded each one for a long time until it was tough and springy, be patient. I wrapped them in plastic wrap and put them on the counter to rest. Dough must not dry out! Finally I cut my dough balls in half (re-wrapped unused to remain moist) and fed it through my cheap pasta roller.

Worked great, easy simple pasta, I added a little water and evoo because mine was a little dry.

This is a tried and true basic pasta recipe that I’ve used for over 40 years. I favor using my mother’s rolling pin but once in awhile I dig out my trusty pasta machine!!

Easy basic pasta dough recipe. I had no problems with the recipe but did add a teaspoon or so of salt. I suggest you hold back on some of the flour. Flour is different depending on the dampness in the air so you have to consider you may need less or more flour depending on the day. Start with 1 cup less and knead more in if the dough is too sticky. Also flour can absorb liquid differently depending on if you use bleached, unbleached, bread or wheat flour. You want the dough to be “tacky” but not stick to your hands. The dough should pull away from your hands. The recipe also does not indicate what size eggs so that can also be a factor for those who had issues making this recipe. This dough went through my pasta roller easily and did not tear when making ravioli. DO BE SURE to let the dough rest. I make mine the day before I use it.

The amounts seem off…I did a half recipe and had to use 5 eggs with 3 cups of flour. I used large eggs and after the first 3, it looked like bread crumbs.

I just used 4 cups of flour as reccommended by another reviewer. You definitely need a pasta machine, which I don’t have. In which case, it probably would have turned out a lot better.

for 2 servings 2 cups flour and 2 eggs.

For those who don’t work with flour often, you should use a quality flour, I like King Arthur. Also, take into consideration the humidity when adding the flour, If the humidity is high you will most likely need all of the flour, if the humidity is low, you can add the flour in parts to see if the consistancy is correct. Just adding all the flour and mixing it and working it too much will produce a tough pasta. It is much like making bread, I sift mine first and just add as much as is needed to make a nice dough. Let it rest and the rest will be somewhat easier if you don’t have a pasta machine. Humidity matters!

Add 1/2 cup water. Recipe otherwise is perfect!!