Italian Bread & Pizza Italian Pasta Recipes

Italian Homemade Fresh Egg Pasta Dough

Fresh egg pasta is certainly the most popular pasta in Italy: from the classic tagliatelle Bolognese to ravioli, from pappardelle to lasagna.

Fresh pasta is truly a must for those who love cooking!

Fresh pasta is one of the most renowned traditions in the Italian gastronomy: every region has its own typical shapes and recipes, however the process for making the basic dough has remained practically unchanged for centuries, and it is extremely simple.

An important thing to remember when talking about fresh pasta is that not all shapes include the use of egg in the dough: in some regions, especially in the south of Italy, it is very common a “simpler” dough, made of water and flour (or semolina) only.

Forms such as orecchiette, fusilli al ferretto or lagane cannot be made with this dough, as it would be too soft.

Gnocchi are also part of the fresh pasta category, but in that case the dough is made with potatoes; although there are recipes for gnocchi made with water and flour only.

Before moving on to the actual recipe, let’s answer a few frequently asked questions that will help you get perfect results.


Fresh pasta: how to preserve it

To preserve this type of pasta can be done in two ways: by drying the pasta already cut or by freezing it.
In order to dry fresh pasta it is advisable to have the proper attachment where you can “hang” the tagliatelle (or other shapes) until they are dry.
Stuffed fresh pasta can instead be kept in the refrigerator for about 24 hours.


Fresh pasta: which flour to use

In order to prepare this basic dough it is advisable to use normal 00 flour. Durum wheat semolina, another flour used for fresh pasta, is instead more suitable for eggless dough.


Can fresh egg pasta be made without gluten?

Yes, even though it may be necessary to add a few tablespoons of water to the dough, especially if small eggs are used.

Can fresh pasta be frozen?

Yes, it is possible to freeze both “normal” fresh egg pasta and filled pasta.

You will need to flour it well so that it does not stick to the container, avoiding overfilling it (it is better to use several frozen bags, for example one for each “nest” of tagliatelle).

Our advice is to cook the frozen pasta directly, without thawing it out: during thawing, in fact, the pasta will become too wet and will almost certainly stick.





  • 4 medium/large eggs
  • 2½ cups flour 00
  • 1 tbsp extra virgin olive oil



Step 1
On a pastry board or in a large bowl, make a well in the flour and add the eggs in the center. It is important that the eggs are at room temperature, so remember to take them out of the refrigerator a few hours beforehand.

It is always better to work the dough in a place that is not exposed to drafts.

Step 2
Begin to knead the dough, taking care not to allow the eggs to come out of the fountain (if you work in the bowl, this step will certainly be easier, but the porosity and roughness of the pastry board will ensure a “grandmotherly” result!).

Mix the dough well and knead it vigorously for at least 10/15 minutes: the dough should be extremely smooth and elastic. At this point, cover the dough with plastic wrap and place it in the refrigerator for 30 minutes.

Step 3
After 30 minutes you can take the dough out of the refrigerator and start rolling it out with a rolling pin or alternatively with a pasta machine.

It is always better to divide the dough into at least 4/6 parts in order to handle a minimum amount of dough and ensure an even thickness and a perfect sheet.

Step 4

At this point you can customize the format as you wish.

Alternatively, follow your imagination or the typical traditions of your land and experiment with the recipe that most appeals to your palate!




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