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Basic Egg Pasta


"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."
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1 h 15 m servings 505 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. 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.
  2. Knead dough with hands until smooth and leathery, about 10 minutes.
  3. Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
  4. 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

Per Serving: 505 calories; 7.9 g fat; 87.4 g carbohydrates; 18.8 g protein; 195 mg cholesterol; 80 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...