Big Bite Basics | Egg Pasta 101

Pasta Big Bite Basics

If you’re looking for a fail-proof pasta recipe then here it is. Trust me. She’s a goodie. I’ve also uploaded a quick how-to video for you below the recipe. Dry to wet ratios can vary quite a bit when it comes to fresh pasta recipes so, just to be clear, your goal here is to work with 300g dry ingredients (flour and salt) and 185g wet ingredients (2 whole eggs, 3 egg yolks, and water).

Egg Pasta 101

  • Difficulty: Easy
  • Print


  • 300g all-purpose flour, extra for dusting
  • 2 whole eggs
  • 3 egg yolks
  • Water
  • Pinch of salt


  1. Place a medium-sized bowl on your kitchen scale and zero the weight. Add 2 whole eggs and 3 egg yolks to the bowl. Add water to the eggs until the wet ingredients weigh a total of 185g. Mix the wet ingredients thoroughly. You may freeze the egg whites and use them for various other recipes.
  2. Weigh out 300g of flour and add a good pinch of salt. Mix and tip the flour onto a clean surface and create a well in the middle of the flour. The well must be deep/wide enough so that the wet ingredients will stay secured within the well/flour wall.
  3. Add the wet ingredients/egg mixture to the well you’ve created.
  4. Use a fork to gently start mixing the egg mixture with the flour without breaking the wall. Continue mixing until the majority of the wet ingredients have been incorporated.
  5. Knead the dough until smooth. No additional flour should be needed.
  6. Cover the dough with cling wrap and allow it to rest at room temperature for 30mins before you attempt to roll it out.
  7. When rolling out your dough you can use as much flour as you’d like. Aim for a thickness of 1/2 cm. Section into rectangular strips and pass the dough through your pasta maker starting from the thickest rolling setting to the thinnest and gradually thinning out the dough. Cut the lasagna-like pasta sheet in half once it becomes too long to handle. If you don’t have a pasta machine then you can easily roll out the to your desired thickness.
  8. Dust the lasagna-like sheets with flour, cover (to prevent the sheets from drying out), and set aside.
  9. Now you can take each sheet and roll the pasta sheets from end to end and cut as desired – this will depend on whether you’d like linguine, tagliatelle, lasagna sheets, and so on. See the video below for reference.
  10. Bring salted water to a rolling boil and add the fresh pasta in batches. Allow the pasta to boil for 30secs-1min depending on the thickness. Transfer to your pasta sauce, mix and serve.
  11. If you aren’t using the fresh pasta right away then ensure you’ve generously coated the fresh pasta with flour and place it in an air-tight container and place it in your freezer. The pasta can be frozen for up to 1 month. When you’re ready to use the frozen pasta then just add it to salted water on a rolling boil and again boil for 30secs-1min.


Leave a Reply