Making fresh pasta at home is as easy as mixing egg and flour! Sure, there are purists out there who I’m sure like to create the illusion that there’s some unfathomable techniques at play – but in reality – if you want to make pasta using your own hands, that is totally delicious and edible it’s not a scary situation!
There are plenty of recipes for ‘the greatest pasta ever’ etc. But mine follows a simple recipe adapted from all the lovely Instagram nonnas at @pastagrannies – if it’s good enough for the nonnas then who am I to argue!?
The magic ratio for fresh egg pasta
This will make a lovely smooth pasta with a rich, silky texture from the egg yolks. 4oz/110g will serve 2 people a nice portion of fresh pasta. The recipe shown is using this amount.
Get the tech
Now, you will need some technology here to help you roll out the pasta. I’m not such a purist that I’m going to have you roll it out by hand with a traditional matarello (rolling pin) – so I’m going to require you purchase a pasta rolling machine. Manual is perfectly fine and great fun – especially for kids! There are some great electric rollers too. Oh, and if you own a Kitchen Aid Mixer, you can buy a pasta rolling attachment. I’ve included some great options to purchase at Amazon (including the machine I use) here.
Once you learn how to make fresh egg pasta – the doors are open to a delicious array of creations like Lamb Ragu with Pappardelle or Spaghetti Amatriciana that will feel even more special with the unique texture of home made pasta.