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How to Make Egg Pasta (an in-depth guide)

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How to Make Egg Pasta (an in-depth guide)

2,699,261 views October 27, 2019 21:45

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ChannelHelen Rennie

In brief

You’ll master homemade egg pasta by comparing flour types, mixing dough with eggs and yolks, and rolling it by hand or machine. Perfect for those who want restaurant-quality pasta with a chewier texture.

Key steps

  1. Weigh 300g flour and 2 tsp kosher salt (or 1 tsp table salt)
  2. Mix 2 eggs + 3 yolks with water to total 185g wet ingredients
  3. Pulse flour and salt in a food processor, then add wet mix
  4. Knead dough by hand for 12 minutes until smooth
  5. Rest dough 30 min–5 hours wrapped in plastic at room temperature
  6. Roll dough thin using a rolling pin or pasta machine

Questions & answers

What flour works best for chewy pasta?

00 flour or bread flour (like King Arthur) gives the chewiest results; all-purpose works but is less elastic.

How much pasta does this recipe make?

Enough for 4 portions (6 as a first course).

Can I skip the food processor?

Yes—use the well method shown in the creator’s water-based pasta dough video.

Chapters

Description from the creator

How to Make Egg Pasta (an in-depth guide)
00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine

May 9, 2025: I released an update of this technique: youtu.be/awElfbsX5WE

00:00 Intro
02:00 Flour Types
04:10 Measuring Ingredients
06:55 Making the Dough
10:44 Rolling
16:40 Cutting into ribbons and storing
18:23 Cooking

***As an Amazon Associate, I earn from qualifying purchases***

Note on flour (Dec 2020 update): I have recently discovered that bread flour (I use King Arthur brand) works as well as "00" pasta flour that I recommended in this video amzn.to/2IE9VKB If neither is available, all-purpose flour works, but produces less chewy results.

Makes 4 portions (6 as first course)

Pasta Dough:
300 g flour (see the note above)
2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale)
185g wet ingredients* (I am getting a lot of comments saying that it sounds like I am saying "285". it's "get to hundred eighty five", not "get two hundred eighty five".)

* Wet ingredients:
2 large eggs
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total

Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.

KitchenAid Pasta rolling attachment: amzn.to/48zNBJf
Table Top Pasta Roller: amzn.to/2DsNlAj

If you don't have a food processor, the well method is in my water based pasta dough video: youtu.be/jU4Q-1ai-xs
Shapes you can make out of water based pasta dough: youtu.be/DZkudVYoZfc

Support my channel
patreon.com/helenrennie

My cooking classes in the Boston area:
helenrennie.com

FACEBOOK: facebook.com/HelensKitchenCooking/
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie/

About this tutorial

Helen Rennie published this 21:45 video tutorial on October 27, 2019. It has been watched 2,699,261 times on YouTube.

Duration
21:45
Published
October 27, 2019
Views
2,699,261
Likes
65,985

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