Fresh Egg Pasta

Fresh pasta is surprisingly easy to make at home. Yes, you will need a hand-cranked pasta machine, but the ingredient list could not be shorter (just eggs and flour) and the results are much better than anything you can buy.

You will be making 1 pound of Fresh Egg Pasta. We will be cutting the pasta into fettuccine that you should use for the Fettuccine Alfredo recipe in this lesson.

While we suggest using a pasta machine to cut fettuccine, you can cut fresh sheets of pasta by hand. Simply fold each sheet crosswise into thirds or quarters. Use a sharp chef's knife and cut perpendicular to folds to form noodles of desired width. This technique comes in handy when you want to make wider shapes, like pappardelle or tagliatelle.

Here are the guidelines for cutting fresh by hand:

Pappardelle: 3/4 to 1 inch wide
Tagliatelle: 1/4 to 3/8 inch wide
Fettuccine: 1/8 to 1/4 inch wide

Total Cooking Time: 45

Preparation Time: 0

Active Cooking Time: 30

Make Ahead: Pasta can be kept at room temperature for several hours

Yield: 1 pound fresh pasta

Difficulty: Intermediate

Core Equipment

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