How To Make Your Own Egg Pasta at Home


If you’re a pasta lover like me, then you’ll appreciate how good a bowl of homemade pasta tastes. Not so starchy and heavy, but instead light and delicious.

I love making pasta, and ever since my father bought me a machine last Christmas, I’ve been experimenting with different kinds. I decided I’d include my favourite recipe right here for you, just for simple tagliatelle, just so you can see how simple it is!

If you don’t have a pasta machine, that’s okay, it’s just a little bit more elbow grease, and a great rolling pin. Takes a bit longer, but the effort is worth it.


Egg Pasta
2 1/2 c. all purpose flour, (00, if possible)
3 eggs, at room temperature
Pinch of salt
2 tsp olive oil

On the bench top, or in a large bowl if you’d prefer, add flour, and make a well in the centre. Crack in the eggs, and add salt and olive oil. Using a fork, or your hands, make a whisking motion and gradually combine flour and eggs until a dough is formed.
Flour up your work space and knead dough until it becomes soft, smooth and elastic. Cover with plastic wrap and chill in the fridge for 30 minutes.
Cut dough into four quarters, placing dough that you are not using back in the fridge, wrapped. Beginning on the widest setting, roll your pasta dough through the machine until you’ve reached the thinnest, or just before the thinnest setting. Ensure to flour the pasta sheet in between rolling, where necessary.
Run it through the tagliatelle cutter (or fettuccine, spaghetti…or just cut it up with a knife), and hang pasta on a rack, or over a clothes hanger to dry.
Pasta can be boiled up straight away, or left out to dry completely and stored in an airtight container.
This recipe can be used to make all different kinds of pasta!

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