Easy homemade egg pasta with white wheat flour
Create delicious homemade pasta with this simple recipe! Using just four ingredients – all-purpose white wheat flour, eggs, yolks, and a pinch of salt – you'll craft fresh, authentic egg pasta that’s perfect for any Italian dish.
- 05 Feb 2025
- Cook time 7 min
- Prep time 45 min
- 4 Servings
- 4 Ingredients
Making homemade egg pasta with white wheat flour at home can be a truly delightful experience. This recipe uses simple, classic ingredients to create a rich, flavorful pasta that pairs beautifully with a variety of sauces. It may take some practice to master the kneading and rolling techniques, but the result is well worth the effort.
Ingredients:
Instructions:
- On a clean and dry surface or in a large mixing bowl, mound the flour into a volcano shape with a well in the center.
- Sprinkle the salt evenly over the flour.
- In a separate bowl, lightly beat the 4 whole eggs and 4 egg yolks together.
- Pour the beaten eggs into the well in the center of the flour mound.
- Using a fork or your fingers, gradually mix the eggs with the surrounding flour, pulling the flour from the edges into the center.
- Continue incorporating the flour until a rough dough starts to form.
- Once the mixture becomes shaggy, use your hands to knead the dough.
- Knead the dough on the floured surface for about 10-15 minutes, until it becomes smooth, elastic, and slightly tacky.
- Shape the dough into a ball and wrap it tightly with plastic wrap.
- Let the dough rest at room temperature for at least 30 minutes to 1 hour. This allows the gluten to relax and makes rolling out the dough easier.
- After resting, divide the dough into smaller portions, usually 3-4 pieces.
- Flatten one piece into a disc, and keep the other pieces wrapped to prevent drying out.
- Lightly flour your work surface and rolling pin or use a pasta machine.
- Roll out the dough to your desired thickness, generally 1-2 mm thick for most pasta types.
- Depending on the pasta shape you prefer, cut the rolled-out dough using a knife, pizza cutter, or pasta machine attachments.
- For fettuccine or tagliatelle, fold the sheet of dough and cut into ¼-inch wide ribbons.
- For lasagna or pappardelle, cut into wider strips.
- Bring a large pot of salted water to a boil.
- Add the freshly cut pasta and cook for 2-4 minutes, depending on thickness. Fresh pasta cooks much faster than dried pasta.
- Drain the pasta and toss it with your favorite sauce or ingredients. Serve immediately for the best taste and texture.
Tips:
- Make sure to use high-quality, fresh eggs for the best flavor and texture.
- If you don't have a pasta machine, you can roll the dough out by hand using a rolling pin. Just be sure to get it as thin as possible.
- Allow the dough to rest after kneading to make it easier to roll out.
- Dust your work surface and rolling pin or pasta machine with flour to prevent sticking.
- If the dough feels too dry or is cracking, you can add a small amount of water, one teaspoon at a time, until it reaches the right consistency.
- Cook the pasta in plenty of salted boiling water to enhance its flavor.
- Fresh pasta cooks very quickly, so keep a close eye on it to avoid overcooking.
With a bit of practice and patience, you can master the art of making fresh egg pasta with white wheat flour. Whether you serve it with a rich bolognese sauce, a light olive oil and garlic dressing, or simply some freshly grated Parmesan cheese, this homemade pasta is sure to impress your family and friends. Enjoy the process and the delicious results!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 45g | 14% |
| Fiber 1.88g | 5% |
| Sugar 0.36g | 0% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.32g | 11% |
| Cholesterol 390mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 310mg | 57% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 1.00mg | 6% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 0.84ug | 35% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.52mg | 10% |
| Vitamin K 0.46ug | 0% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.15mg | 16% |
| Iron, Fe 2.04mg | 19% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 180mg | 5% |
| Selenium, Se 36ug | 68% |
| Sodium, Na 650mg | 44% |
| Zinc, Zn 1.73mg | 16% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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