Egg Pasta Dough Recipe

Egg pasta dough in a ball

Egg Pasta Dough Recipe

Egg pasta dough isn’t as difficult to make as you think it is. Homemade pasta is really something everyone can enjoy!

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Egg pasta dough in a ball

Egg pasta dough is very versatile and one of the most popular doughs to use when making homemade pasta. It’s much easier than you think too. And you only need all-purpose flour and some eggs which you probably have already in your house. Did you think you could start making fresh pasta today? Well, you can!

There are two ways to make pasta dough…with or without egg. Semolina flour will give you a more elastic pasta dough. As a result, it’s a bit stronger and firmer than dough with eggs. A general rule of thumb would be to use Semolina for any type of dragged pasta, like Orecchiette or Cencioni, other hand-made pastas like Cavatelli, Malloreddus, Lorighittas, or Capunti. On the other hand, you’d typically use egg pasta dough for filled pastas like Ravioli or Tortellini and longer stands such as Fettuccine or Tagliatelle. Farfalle is also a great one to do with egg pasta dough.

Get my homemade Cavatelli recipe here. And my homemade Farfalle recipe here.

Cutting dough

How do you make egg pasta dough?

First, start with a clean surface (this can be a pastry or dough board or your countertop) and pour the all-purpose flour out. You can use 00 flour too if you’d like, but all-purpose will work just fine.

Making a well in flour

Next, put your hand in the middle of the flour, and using a circular motion, start making a “well”. Gradually make it larger and larger, but make sure to keep the walls intact. It needs to be large enough to hold all the eggs though, so keep that in mind.

Cracking eggs into a mound of flour
Whisking eggs in dough

Now, let’s start cracking the eggs right into the “well” we created with our hands. Once all your eggs are in, slowly start whisking them with a fork.

Mixing egg pasta dough

Then, slowly start to tap the flour from the sides of the well into the middle to combine with the egg. Do this SLOWLY…or you’ll end up with egg all over your countertop or wooden board. Ask me how I know that? 🙂

Forming egg pasta dough
Scrapping up loose pasta dough
Making egg pasta dough

Now, with your hands, start working everything together to form the dough.

Then, using your scraper, corral any of the remaining flour that hasn’t stuck to the large dough. Just as before, make a small well in the center of the remaining flour and add a little warm water to the dough. Once it forms, add it to the large egg pasta dough.

Kneading egg pasta dough

Let’s finish this egg pasta dough

Once all the flour has been ‘picked up’, start kneading the dough. We’ll knead the dough for about 10 minutes until it becomes homogeneous where it’s soft and you don’t feel the flour on the dough.

You should really do this on a large wooden board. The wood is porous, therefore it will help grab any excess moisture in the dough. 

Forming pasta dough
Egg pasta dough in a ball

Once the dough is finished, roll it into a ball and cover it with a bowl or some plastic wrap. Let it sit for at least 30 minutes before beginning to make your homemade pasta.

Buon appetito!


When should I use egg pasta dough versus semolina flour dough?

When I want to make dragged pastas (like Orecchiette) or hand-made stuff like Cavatelli, I’ll make semolina pasta dough. On the other hand, Farfalle or filled pastas like Ravioli, egg pasta dough is a better option.


Tools I used in this recipe:


Egg pasta dough in a ball

Egg Pasta Dough

Egg pasta dough is very versatile and one of the most popular doughs to use when making homemade pasta. It's much easier than you think too. And you only need all-purpose flour and some eggs which you probably have already in your house. Did you think you could start making fresh pasta today? Well, you can!
Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 3 people

Equipment

  • Dough cutter/scraper
  • Large wooden pasta/cutting board

Ingredients
  

  • 3⅓ cup All purpose flour or 00 fine flour (equivalent to 400 grams)
  • 4 eggs
  • warm water as needed

Instructions
 

  • Start with a clean surface (this can be a pastry or dough board or your countertop) and pour the all-purpose flour out.
    Flour on a countertop
  • Next, put your hand in the middle of the flour, and using a circular motion, start making a "well". Gradually make it larger and larger, but make sure to keep the walls intact. It needs to be large enough to hold all the eggs though, so keep that in mind.
    Making a well in flour
  • Now, let's start cracking the eggs right into the "well" we created with our hands.
    Cracking eggs into a mound of flour
  • Once all your eggs are in, slowly start whisking them with a fork.
    Whisking eggs in dough
  • Once whisked, slowly start to tap the flour from the sides of the well into the middle to combine with the egg. Do this SLOWLY…or you'll end up with egg all over your countertop or wooden board.
    Mixing egg pasta dough
  • Now, with your hands, start working everything together to form the dough.
    Forming egg pasta dough
  • Then, using your scraper, corral any of the remaining flour that hasn't stuck to the large dough.
    Scrapping up loose pasta dough
  • Just as before, make a small well in the center of the remaining flour and add a little warm water to the dough. Once it forms, add it to the large egg pasta dough.
    Making egg pasta dough
  • Once all the flour has been 'picked up', start kneading the dough. We’ll knead the dough for about 10 minutes until it becomes homogeneous where it’s soft and you don’t feel the flour on the dough. Try and do this on a large wooden board.
    Kneading egg pasta dough
  • Once the dough is finished, roll it into a ball and cover it with a bowl or some plastic wrap. Let it sit for at least 30 minutes before beginning to make your homemade pasta.
    Egg pasta dough in a ball
Keyword egg pasta dough, homemade pasta dough
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