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Quick and Easy Fresh Egg Pasta

Matthew Valleau

"An incredibly easy and versatile recipe to make a basic pasta dough."
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40 m servings 396 cals
Original recipe yields 2 servings

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  • Prep

  • Ready In

  1. Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
  2. Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
  3. Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.


  • Cook's Notes:
  • The semolina flour makes an incredible difference over all-purpose flour, and shouldn't be substituted.
  • The dough can be colored red by using tomato paste instead of water, or green by using sautéed blended spinach.
  • This dough is ideally used in a pasta machine, but can be rolled by hand.

Nutrition Facts

Per Serving: 396 calories; 10.1 g fat; 61 g carbohydrates; 13.7 g protein; 93 mg cholesterol; 1199 mg sodium. Full nutrition

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This is five stars for taste but it required far more liquid and time. I started out with the stated 2 tbs of water but the dough would not come together so I kept adding more, one tbs at a tim...

Pasta is pasta. I did add just a little more water. Other then that good recipe