Basic Egg Pasta

Mary Ann Esposito

Makes about 1 1/2 pounds, enough for 4 to 6 servings

I've received hundreds of letters from readers and viewers telling me how
much they've enjoyed learning how to make homemade pasta. For those of you who haven't tried it, I urge you to do so. Even the best imported pasta doesn't hold a candle to pasta made by hand.


4 large eggs

1/2 cup semolina flour
About 2 1/2 cups King Arthur™ unbleached all-purpose flour
1/4 teaspoon salt


To make the dough in a food processor, put the eggs in the bowl of the processor and process until smooth. In a bowl, mix 2 1/2 cups all-purpose flour, the semolina flour, and salt. Add the flour mixture to the eggs 1 cup at a time and process just until a ball of dough starts to form. Add a little water if the dough seems dry, a little more flour if it seems wet. The dough should not be so sticky that it clings to your fingers. Turn the dough out onto a floured surface and knead it, adding additional flour as necessary, for about 5 minutes or until smooth. Cover and let rest for 10 minutes before rolling out and cutting into the desired shape,

To make the dough the traditional way, combine 2 1/2 cups all-purpose flour, the semolina flour, and salt in a mound on a work surface. Make a well in the center of the flour and break the eggs into the well. Beat the eggs with a fork. Then, using the fork, gradually incorporate the flour from the inside walls of the well. When the dough becomes too firm to mix with the fork, knead it with your hands, incorporating just enough of the flour to make a soft but sticky dough. You may not need all the flour. Brush the excess flour aside and knead the dough, adding additional flour as necessary, for about 10 minutes or until smooth. Cover and let rest for 10 minutes before rolling out and cutting into the desired shape.

Cut the dough into 4 pieces. Work with 1 piece at a time, keeping the remaining dough covered. Roll the dough out on a floured surface as thin as possible, or use a pasta machine to roll the dough out to the thinnest setting. Drape the sheets of pasta over dowel rods suspended between 2 chairs to dry slightly, about 5 minutes.

If cutting the pasta by hand, roll up each sheet loosely like a jelly roll, then cut it into fettucine, vermicelli, or lasagne strips with a sharp knife. Or cut the pasta into the desired width with the attachment on the pasta machine. Hang the pasta strips over dowel rods as you cut them, or spread on floured towels, then cook immediately or dry for storage.

Cook the pasta in a large pot of boiling water until al dente, 2 to 3 minutes. Drain, sauce, and serve immediately. Or dry and store the pasta: Hang the strips over dowel rods suspended between two chairs until very dry. (I usually leave it on the rods for a day.) When the ends of the pasta begin to curl, it is dry enough. Wrap it loosely in aluminum foil and store for up to 3 months.

item recipe is featured in Episode 0 of Season 0.

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Leave a comment

  1. Granniebug's avatar


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    I've been making pasta for many years thanks to Mary Ann, mostly by hand. It's so relaxing and the taste is unbeatable. When making lasagna, I roll it very thin, 6/7 on the pasta machine, make the 'sauce' a little thin and I NEVER pre-cook the pasta, it cooks in the oven and is out of this world. The pasta absorbs the sauce/gravy and melts in your mouth. I encourage many friends to make basic pasta from scratch and are surprised how easy and good it is. Thanks again Mary Ann.
  2. Ann McColm's avatar

    Ann McColm

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    I just love your show and recipes too of course, you are such a great cook and I look forward to trying some of these wonderful Italian recipes, thanks for sharing. Where did you buy your motor that attaches to your pasta machine? What a great idea. Cheers from Vancouver Island, British Columbia Ann
  3. sheilahs kichen's avatar

    sheilahs kichen

    | Permalink
    This pasta will melt in your mouth! There's nothing like it.
  4. Theresa's avatar


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    I loved this show growing up she was the reason I use to make alot of italian food. wished she was still on in Canada

  5. EC's avatar


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    I've been watching Mary Ann for a very, very long time. Since I was about 15 or 16 years old. This is 20 years now...

    Thanks for making me feel old, Mary Ann.

    Anyway, she's been one of the biggest influences in my love of cooking. She used to encourage me on her show to try these recipes which seemed odd to me at the time. Now I use her basic techniques and her seasoning profile for many dishes in my own.

    Mary Ann, thank you. I've never met you, but if you ever see this... I mean it.

    Thank you.
  6. rosemary ruisi's avatar

    rosemary ruisi

    | Permalink
    love annemarie, great italian chef!! looking for motor attachment to pasta maker, please e-mail me thanhs Rosemary

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