Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.


Recipe Summary

15 mins
1 hr
1 hr 15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.

  • Knead dough with hands until smooth and leathery, about 10 minutes.

  • Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.

  • Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

Cook's Notes:

Based on the commercial flours available in my region, all-purpose flour will work too, but the resulting noodle won't be quite as supple.

Add up to 2 more egg yolks if dough does not clump together in step 1. The dough needs to be a little drier when you're extruding it and a little more moist if you're going to roll it.

If using a stand mixer:
1. Place flour, eggs, egg yolks, olive oil, and salt in the bowl; mix with the beater paddle on low until combined, 1 to 2 minutes.
2. Switch to the dough hook mixer attachment; mix until dough pulls together, 4 to 5 minutes. Remove bowl from the stand; cover with plastic wrap and proceed with step 3.

Nutrition Facts

73 calories; protein 4.5g 9% DV; carbohydrates 0.5g; fat 5.9g 9% DV; cholesterol 195.4mg 65% DV; sodium 77.8mg 3% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
As written this recipe doesn't work, the ratio of wet to dry is off. I started with the two eggs and two egg yolks and the dough had the consistency of a crumble. I proceeded to add another egg and it was still off so I added the two egg whites and still had to add a little water to make it come together. I make fresh pasta often and this took far longer than stated. As well, I believe that it would serve closer to 10. The finished product is silky and delicious hence the three stars. Read More