Homemade Egg Pasta

If you raise chickens (or ducks) and aren't making your own pasta, what are you waiting for? Fresh pasta far surpasses dried/store bought pasta in taste, texture and nutrition - no surprise there - and it's super easy (and fun) to make.

There are limitless variations, shapes and flavors of pasta you can make. You can stay simple and make a basic dough which you then form into spaghetti, linguine or fettuccine, or you can get fancy and make herbed or vegetable pasta flavors, stuff and shape them into ravioli or tortellini.  

I am going to share with you a very basic egg pasta recipe that you can use as a jumping off point to get familiar with the process, and then  experiment from there. I generally just use regular white flour because that's what I have on hand most often, but you can use a semolina mix, wheat flour, even gluten-free options. Here's the basic recipe I use.

Basic Egg Pasta

3 eggs plus one yolk (if using duck eggs, use 2 duck eggs plus one yolk)
2 cups flour

Measure out your flour into a mound on a clean surface such as your kitchen counter, table or a large cutting board. Make a well in the middle and pour in the egg. Using a fork stir to combine and then knead the dough for about 10 minutes, until it has come together and is smooth. Form the dough into a ball, flatten, and wrap in plastic wrap. Let the dough rest at room temperature for at least 30 minutes (up to several hours) or until you are ready to cook it.

Roll the dough out on a floured surface with a rolling pin and cut into your shapes, or use a pasta machine. I have the Marcato Atlas 150 Wellness Pasta Maker and love it. It's manually operated, easy to use, and you can make angel hair and linguine noodles with it as well as flat sheets to use for lasagna, tortellini or ravioli, which you would then fill by hand or using a ravioli mold.

(And despite how it may look in the video (see below for link), the pasta maker does have a clamp that keeps it steady as you use it, but it doesn't attach well to my beveled edge counter tops, so for the sake of the video I struggled a bit. However, it works great clamped to our dining room table!)

You can also buy the pasta attachment for your KitchenAid stand mixer, or it's very easy to just cut your pasta by hand once you've rolled it out.

Once you have your pasta cut and shaped, drop it into boiling, generously salted water for a few minutes. Generally, it should only take about 3-4 minutes to cook. Drain and serve with your favorite sauce. 

If you don't want to eat it right away, you can hang your pasta on a pasta drying rack  to dry and then store it in the pantry or you can freeze the pasta to cook later.

Once you have mastered the basic recipe, you can start experimenting with different types of flour, or even adding herbs to the basic dough. I started making my own pasta years ago when I was living in New York but somehow got out of the practice. Now that we have our own chickens and fresh eggs, I am even more excited about all the flavorful varieties of pasta I can make quite easily.

I was recently sent a copy of Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto by Marc Vetri with David Joachim. It's a beautifully photographed pasta cookbook which offers a wonderful variety of unique and creatives recipes for handmade pasta, plus lots of instructional text and photos to help with form and technique. I can't wait to dive in and start making some of the tantalizing recipes.

Another good book is Making Artisan Pasta by Aliza Green if you are interesting in making your own pasta - which I highly recommend!

I would love for you to join me here...
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  1. What a great use for all those chicken eggs! You have made it look so easy!

  2. I have always wanted to try to make my own pasta. Looks so good!

  3. Oh my! Struggling with the pasta machine! When you bolt it down, it really is very easy - and even if you don't have a machine, you can easily cut fettucine or lasagna noodles with a sharp knife.

  4. It's so much fun - and you can add all kinds of things to the basic dough recipe - spices, herbs, lemon zest, pepper, etc.

  5. You make it looks so easy and doable! Thank you for sharing this Lisa!