Egg Pasta

I love making my own noodles for lasagna. I can cut them to the exact length of the pan and because they are thin and fresh, you don’t need to boil them. However, you do need a pasta machine for this recipe. This makes more than we need for lasagna so I make the excess into spaghetti.


4 large eggs
1 tablespoon water
3 1/2 cups all-purpose flour, sifted
1/2 teaspoon salt


  1. Mix eggs, water, flour, water and salt in the mixer bowl of a stand mixer. Use the flat beater attachment and mix on low (speed 2) for 30 seconds.
  2. Replace the flat beater with the dough hook and knead on low (speed 2) for another 2 minutes.
  3. Remove dough from bowl and knead by hand on a lightly floured board until dough is smooth (2 – 3 minutes).
  4. Wrap dough in plastic and let rest for 30 minutes. Do not skip this step.
  5. Divide dough into four pieces and process according to pasta roller directions until rolled to setting 5. Keep each piece of dough wrapped until you need it.

Makes 1 1/4 pounds of pasta.


One response to “Egg Pasta

  1. Amanda McWilliams-May

    Gotta buy some equipment!


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