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Fresh Egg Pasta Dough

Name: Fresh Egg Pasta Dough
Total time: 1 h 6 min
Yield: Serves 4 (about 350 g of pasta)
Cuisine: Italian
Ingredients: 280 g all-purpose flour, unbleached, plus extra for dusting; 3 eggs, large, at room temperature

The basic Emilia-Romagna egg dough: just flour and eggs, kneaded until silky, rested, then rolled very thin on a pasta machine for noodles or sheets.

YieldServes 4 (about 350 g of pasta)
Hands-on40 min
Total1 h 6 min
Difficulty

Ingredients

280 gall-purpose flour, unbleached, plus extra for dusting
3eggs, large, at room temperature

Diet

Vegetarian (lacto-ovo)

Contains

Gluten
Egg
Birds' eggs (any)
Wheat

Taste

Richness / fat

Texture

Chewy

Equipment

Kitchen scale

Season

Any season

Occasion

Weekend project

Effort

20–45 min active
1–3 hours total
Difficulty 3
Needs advance prep
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: high
Fat: low
Fiber: low
Sodium: low

Budget

Budget: low

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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