Homemade egg pasta (Pasta all'uovo fatta in casa) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating (page 111) by Marcella Hazan

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

  • anya_sf on September 25, 2021

    My first time making fresh pasta, I had trouble with this recipe - probably my fault due to inexperience. I made the dough with 2 1/4 c flour and 3 eggs. My eggs may have been small, but the dough was incredibly dry. I found it difficult not to incorporate all the flour when mixing; next time I'd start with 2 cups on the board and add the final 1/4 cup later if needed. I salvaged the dough by adding several tablespoons of water. Still, it was quite stiff. I used a machine to roll out sheets, then cut tagliatelle by hand. Additional tips would have been helpful (e.g., how to fold while rolling on the widest setting, avoiding sticking after cutting, etc.); I ended up consulting a couple of other sources. In the end, though, I managed to produce some decent fresh pasta, so I'll definitely try again.

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