How to Make Egg Pasta (an in-depth guide)
00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine
00:00 Intro
02:00 Flour Types
04:10 Measuring Ingredients
06:55 Making the Dough
10:44 Rolling
16:40 Cutting into ribbons and storing
18:23 Cooking
Note on flour (Dec 2020 update): I have recently discovered that bread flour (I use King Arthur brand) works as well as “00” pasta flour that I recommended in this video If neither is available, all-purpose flour works, but produces less chewy results.
Makes 4 portions (6 as first course)
Pasta Dough:
300 g flour (see the note above)
2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale)
185g wet ingredients* (I am getting a lot of comments saying that it sounds like I am saying “285”. it’s “get to hundred eighty five”, not “get two hundred eighty five”.)
* Wet ingredients:
2 large eggs
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.
KitchenAid Pasta rolling attachment:
Cheaper Attachment for KitchenAid (not made by KitchenAid):
Table Top Pasta Roller:
If you don’t have a food processor, the well method is in my water based pasta dough video:
Shapes you can make out of water based pasta dough:
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26 Comments
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This is a great intro video! Thank you for your wonderful direct approach.
#realcomment Helen, this is my go-to pasta recipe. I've done it by hand and with my small food processor. Rolled by hand and with my pasta roller. It is always great. Thank you.
Thank you for the tip, I’m going to try to make fresh pasta for the first time this weekend, also just got my first rolling machine .
Now this was what I was looking for.
All technical with the right facts.
Thank you so much.
Perfect the first try! No going back to packaged.
Very well said, thanks for all the tips.
Thank you so much for this wonderful tutorial. I look forward to making some in Wales
Can you clarify please.. you say 285 gms of wet ingredients initially in the video but then you say 185 grams and that is also what is visually on your scale. Can you please confirm the correct amount of total wet ingredients? This is such an informative video with all the tips and tricks ..just like all of your others and have been so helpful for me as a new pasta maker…
Very informative but to verbose! Wordy
This is the second time I watched this. Wow…I picked up a lot more. You cover so much necessary detail so very well. Thank you so much Hellen. Your are becoming an icon of Italian cooking.
Great tutorial. Well done!
Thank you, thank you for your precision.
Well done, Helen.
My first foray into home made pasta this week. Watched your video after 1 false start and what a difference. Came out perfectly. Thanks for sharing your knowledge.
Everyday as the eggs shiver most jackets fit flourlishly around their earlobes and tightly accentuate Scotland and support most wives enterprises so they’re stuffed triumphantly full.
i also love precision and planning, i am beginner, never done, i shall give it a try, 🙂 thank you for ur help
Talks alot
I only buy tipo 00 for special occasions or special meals. Like a good pizza. mayyyybe a pasta i guess. I have a couple thoughts though. If the 00 was between AP and bread flour protein content, maybe mix AP and Bread flour half and half and try a pasta with that; much cheaper. Also, I hear if you boil your pasta in alkaline water (add baking soda) it gets a more chewy texture.
can i top up to 185g wet ingredients with olive oil the last 10g?
61% hydration for pasta dough? is that high?
What about using sea salt?
I got my kitchen aid pasta attachment for Christmas last year and followed this recipe and it has worked perfectly every time (I also got 2 of the attachments that cut the pasta). I got adventurous after that and made CHOCOLATE Pasta that could be served as desert with chocolate sauce! (That was a bit harder to do to get the amounts right but I got it the second time). I made a ton of it and dried some of it by setting up a kind of clothesline in the kitchen between 2 chairs…lol. (hint…if you want to dry it be careful what you use or it will be very hard to get the pasta off)
This is a great tutorial. I had a pasta machine ages ago, but my son absconded with it never to be seen again. So I got a new one. My first try I used an egg pasta recipe from a famous Italian chef, total disaster, probably partly my fault. Then I found this, gave it another try, and the result was quite impressive. I am a sourdough baker so I am used to measuring everything on a gram scale. The liquid part for half a recipe was one whole egg, one yolk, and 10+ grams of water. These were not large eggs at all. I ate half the noodles and have another meal worth in the fridge. Perfetto!
She has an accent, it must be good.
Way to many eggs !!! That brings the dough to be shrinking. The Standard meadurement is one egg per 150grs. Add 1 tablespoon of Olive oil to the flower in the beginning.
Made this recipe tonight and it was outstanding. Thank you for the precise measurements. Really helps dial things in when I’ve never attempted scratch made pasta before.