Know-by-heart egg pasta dough from Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night (page 14) by Manuela Zangara

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on March 20, 2021

    This recipe has nice, basic instructions for making egg pasta dough by hand or mixer/food processor and, as mentioned by Lepa and Astrid5555, the final pasta has good texture. Even if one's precise about the weight of eggs used, the amount of flour needed can vary with flour type, humidity, etc. Using Italian 00 soft flour and mixing by hand, I only needed 10.5-11 oz vs. 14 oz flour as called for in the recipe for 8 oz eggs.

  • Astrid5555 on December 08, 2020

    Agree with Lepa, easy to work with, pleasantly chewy pasta dough.

  • Lepa on July 07, 2020

    This is a solid pasta dough, easy to work with and pleasantly chewy.

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