homemade egg pasta

Homemade tagliatelle pasta is a world away from the store bought variety. Use my recipe and tips that I learnt &quot;growing up Italian&quot; for foolproof, delicious pasta.

Tagliatelle Pasta

extra large eggs (at room temperature)

00 flour (or 500 grams) (see notes)

Reserve a couple of tablespoons of flour. Tip the remaining flour onto work surface and make a well in the middle. Be sure to leave some flour at the bottom of the well.

Crack eggs into the well in the flour.

Using a fork (or fingertips) whisk and mix the eggs dragging in a little bit of flour from around the edges.

Keep working with your fork (or fingertips) bringing a little of the flour. Be careful not to break the edge of the well or the egg will escape. The egg should be almost custardy.

Continue to bring in the flour bit by bit until the egg has enough flour to no longer be runny. At the point you can use both hands (with the help of a dough scraper) to bring in the rest of the flour. It will be a shaggy dough.

With two hands, knead and bring the dough together. Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.

Knead the dough for 8-10 minutes or until it is smooth and you feel the change in the dough. Don&#39;t omit this kneading.

Put an upturned bowl over the dough or wrap in plastic wrap and allow to rest for 30 minutes or so.

Divide the dough into about 8 smaller portions. Take one portion and keep the remaining dough covered.

Lightly flour your work surface and rolling pin. Form the dough into a rough rectangle. 

Roll, lightly flouring as necessary into a long thin strip of pasta dough, stretching and pressing as you go. I like to continue in a long, wide strip. The aim is to have an even thickness. You should be able to see the colour of your hand through the dough.

Set aside on a lightly floured tablecloth to dry for about 20 minutes while you roll out the remaining dough. Turn the sheets over to assist drying.

Hand rolled pasta

Cut off a small piece of dough and keep the remaining dough covered.

Lightly flour the machine rollers and the work surface. Set the pasta machine rollers at the widest setting.

Press the portion of dough flat into a thick rectangle and guide through the rollers.

Fold into thirds and pass again through the widest setting. Repeat this 6 to 8 times until the dough is smooth. You may need to flour lightly to stop sticking and tearing.

Don't worry if the dough does tear. Just keep folding and passing through the rollers.

Only when the dough is smooth, start to reduce the settings of the rollers. Reduce just one setting at a time, until you have reach the desired thickness.

Set aside on floured tablecloth to dry for about 20 minutes while you roll out the remaining dough. Turn the sheets over to assist drying.

Using a pasta machine to roll

When the dough is partially dry but still flexible, roll up into a flat roll and cut into ⅜ (or 1cm). Separate strips and allow to dry before cooking. 

If you have the cutting attachment for the pasta machine, pass the semi dried pasta sheets through to cut into tagliatelle. Allow tagliatelle to dry before cooking.

How to make tagliatelle

Bring to boil a large pot of well salted water. Drop in the fresh tagliatelle, give it a quick stir to make sure all the strands are separated.

Cook for 1 to 3 minutes. Taste to test for doneness.

Drain well in colander. Toss to remove excess liquid. Don't ever rinse the pasta.

Combine with sauce of your choice.

Cooking the pasta

This Homemade Sourdough Pasta is easy and delicious. No need to throw out your sourdough discard, instead make some pasta. Easy and tasty.

Homemade Sourdough Pasta

sourdough starter (unfed/discard)

eggs

semolina flour

bread flour

salt

In the stand up mixer (with the flat beaters) or large bowl mix together the sourdough starter and eggs until combined. Add the flour and salt and with the dough hook knead until smooth. This can also be done by hand.

Wrap the dough in plastic and refrigerate 8-12 hours.

Remove from the fridge and let come to room temperature. Divide the dough in 4 parts and roll or put through a machine until it is almost transparent about 2mm in thickness.

Lightly flour the dough, then fold in 3 parts like an envelope. With a sharp knife cut the strips into desired thickness or shapes.

Dust the board with some flour and place the pasta on top, sprinkle it with a little flour and cover with a clean tea towel, to rest for approximately 30-60 minutes before cooking, be sure it is away from all sources of heat and humidity.

Cook the pasta in boiling salted water until al dente, about 3-5 minutes, toss with your favourite sauce or topping and serve. Enjoy!

Tonnarelli is a traditional pasta from Rome that is square shaped spaghetti. This is one of the oldest pasta shapes and is also known in other Italian regions by other names like spaghetti alla chitarra.

Tonnarelli Pasta

(429 grams) semolina flour

Reserve a couple of tablespoons of flour. Tip the remaining semolina flour onto the work surface and make a well in the middle.

Break eggs into the well in the flour

Using a fork (or fingertips) whisk the eggs like you’re making scrambled eggs. As you whisk, bring in a little bit of semolina flour from around the edges and incorporate it into the eggs.

Keep working more semolina flour into the dough. A pastry scraper is useful or just use your hands.

Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.

If the pasta dough is too dry, knead in a little water one teaspoon at a time. If the pasta dough is to wet, knead in a little flour to adjust.

Knead the dough for 8-10 minutes until it is smooth. You’ll feel the change in the dough.

Wrap the dough in plastic wrap and allow it to rest for 20-30 minutes.

To make the dough

Adjust the pasta machine rollers at the widest setting.

Press the portion of dough flat into a thick rectangle and dust lightly with semolina flour. Guide through the rollers.

Fold into half and pass again through the widest setting. Repeat this 6 to 8 times until the dough is smooth. Dust lightly with semolina as needed.

When the dough is smooth and has been folded a few times, start to reduce the settings of the rollers one setting at a time. For tonnarelli the pasta should be quite thick - a little under ⅛ inch or 2-3 mm. On my Imperia pasta machine I used setting #3.

To roll the pasta using a pasta machine

Select the cutter attachment which will cut the pasta as wide as it is thick.

Guide the pasta sheets through the cutter.

Gather up the tonnarelli and spread out onto a floured cloth.

Repeat with remaining pasta sheets.

To cut into tonnarelli

Bring a large pot of water to the boil.

When boiling, add two or three tablespoons of salt.

Put the tonnarelli into the boiling water and stir to make sure nothing sticks.

Cook the tonnarelli for 4-5 minutes or until tender but still firm. Check by tasting.

Drain well and mix with desired sauce.

To cook the tonnarelli

What is the "cutter attachment which will cut the pasta as wide as it is thick"?

Is that the spaghetti attachment on the Imperia?

i've never heard of Tonnarelli before but you make it like it's super tasty!

I always look for tonnarelli when I'm in Rome and now I can enjoy it at home!

Yum! This was so delightful! I loved the flavor of the pasta. There is nothing quite like fresh pasta!

Top 3 homemade egg pasta recipes from across the web

The most viewed homemade egg pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tagliatelle Pasta

Homemade Sourdough Pasta

Tonnarelli Pasta

Top 3 homemade egg pasta recipes from across the web

The most viewed homemade egg pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tagliatelle Pasta

Homemade Sourdough Pasta

Tonnarelli Pasta

The most viewed homemade egg pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine