Emy’s Fresh Homemade Egg Pasta


You know this post was coming from way long ago. Pasta is one of our house favorites, and our house special pastas [special not-your-usual pasta alla carbonara and ragu alla bolognese] are always a hit. For our wedding, we registered for the Kitchenaid 3-piece pasta attachment, and Aunt Boss bought it for us! These things don’t run cheap (about $200), and you can get similar hand-crank ones for much less, but the hands-free version allows both hands on pasta, which is really really helpful.

Everyone’s probably said it before, but it is true that fresh pasta tastes nothing like the boxed pastas, and once you’ve stepped over to the other side, it’s almost impossible to turn back; it is that good! That said, I can’t say that making pasta is easy. We made it four or five times before coming up with a egg to flour ratio that we liked, and that ratio is 1:2, by weight.

Also, this only takes three ingredients! Eggs, flour and salt!


Here’s a classic plus (we added garlic) pasta alla carbonara that we made with our fresh noodles. That looks delicious, right? It sure was! It’s tons of garlic and bacon, eggy pasta with an eggy sauce–all the classic delicious flavors!


  • eggs (1 large egg per person)
  • flour
  • pinch of salt



Place a bowl on the weighing machine and press ‘tare’. Then, crack however many eggs you want (remember, one per person/serving!) into the bowl and take note of the weight of the eggs. Remove bowl with eggs.

Next, cover your weighing machine with paper or plastic wrap (I used plastic wrap so that I can take note of the weight. Alternatively, you can use a bowl. Then, measure out twice the weight of the eggs of flour.

Add a pinch or two of salt to your flour, then mix evenly.

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Make a little volcano out of your weighted flour, then add the eggs to the middle of the volcano. Pierce the yolks, then slowly stir the flour into the egg mixture. [Things got very messy here, and I couldn’t take pictures with my eggy/floury hands. Apologies for the lack of kneading pictures!]

Once there are no more loose bits of egg, you may start kneading the dough, and bringing everything together into one big ball. Knead for at least 10 minutes.


After 10 minutes, wrap your ball of dough with the plastic wrap and let stand for 10 minutes.

10 minutes later, knead the dough for another 10 minutes until the the surface is smooth.


Divide your dough into four equal parts.

Take one of the four parts (or cut into more if you are making a big batch), and keep the other three covered with either the plastic wrap, or a slightly damp towel. [Do not let your dough dry out!]


With a rolling pin, roll the dough into a flat sheet that is about 1/8th of an inch thick. Shape does not matter at this point.


Attach the flat roller attachment to the Kitchenaid.

With your machine set to the lowest, widest setting (for Kitchenaid, that is 1), run your dough through the machine once. You will get a long piece of dough.

Then, fold both ends of the dough to the middle, then run it through the machine again. Do this two more times. You should get a roughly rectangular sheet of dough.

Turn to the next setting (2) and keep running your dough in and out of the machine until your desired thickness. You might need to cut your long piece of dough into half because it gets really unwieldy at that length. We like our pasta at setting number 4, but for this, we experimented with 3, because J thought that it might be interesting if the width and thickness of the dough was the same!


When you have the sheet of pasta at your desired thickness, switch out the flat roller with the cutting attachment. We have the fettucine attachment and spaghetti attachment, and we are using the fettucine attachment here.

Run the sheet through the machine, and it will cut out little threads of pasta for you.


Flour the pasta generously.

So, now you have 1/4 of your pasta. Rinse and repeat with the other 3/4 of the dough. Sometimes, we cook as we go!


Here you have it! *drumrolls* Fresh egg pasta!


To cook your pasta, boil some water, add a fair amount of salt to the water, and add the fresh pasta when the water is boiling. In the picture above, we added olive oil to the water as well, because we were making two servings of pasta to keep, rather than eat immediately. By adding oil to our water, the pasta is less likely to clump together. Nobody wants clumpy pasta, especially fresh delicious pasta. It would be such a waste!

Keep an eye on your pasta; it takes much less time to cook fresh pasta than pasta from a box! My general rule of thumb is to check constantly once the pasta floats to the top. Pull one out and taste it. If it’s cooked, get all your pasta out!


And there you go! Fresh pasta. Yum!!


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