3 Ingredient Homemade Egg Pasta
IT’S SIMPLE, it’s PERFECT, and it’s only made with 3 ingredients. This egg pasta dish is made with only 2 cups of bread flour, 4 eggs and 1/4th teaspoon salt. It’s all about technique here. You can use a stand mixer or just a mixing bowl.
The key: knead, knead, knead till’ it’s super soft. Toss with your favorite sauce – for example, I just did a quick pepper, parm + butter sauce.
In conclusion: you MUST make this.
Here’s how it goes:
Mix your flour and salt.
Slowly start adding your eggs in.
In a stand mixer, just add gently on the lowest setting until a dough forms.
If by hand, make a well, add in your eggs and slowly start whisking with a fork while adding a little bit of flour at a time.
THE KEY: KNEAD UNTIL SOFT
Tip: Use more flour to help prevent sticking
Form a ball, add in a bowl, covered, to rest for 2 hours.
- This is necessary! You can check on it every 30 minutes, to see how it’s feeling. Depending on your moisture in the room, it may take more or less time. I like to give it as much time as it needs. This allows for all the ingredients to come together, the dough to mold, form and this allows it to come to a true room temp before actually rolling – this way it doesn’t spring back.
Once its set, cut your dough into 4 balls.
Take a rolling pin and roll as thin as you can. You can use a pasta roller here if you have one.
Layer the pasta sheets on top of each other and SLICE into fettuccine.
BOIL you water, add salt, pasta, cook for 3-5 minutes. ADD with your favorite sauces, enjoy!
- 2 cups bread flour
- 4 Happy Egg Heritage Breed (at room temperature)
- 1/4th teaspoon salt
- In a bowl or a stand mixer, mix your flour and salt. Make a well and add your eggs in.
- Whisk well, slowly adding in the flour off the sides bit by bit. (in a stand mixer, just mix on a low setting until a dough is formed). By hand then, go in and knead the mixture until a dough is formed. Transfer to a pastry block or cutting board and knead for about 15-20 minutes until the dough has been created and is super smooth. Use more flour to help with sticking.
- Form a ball, and add in a bowl to rest for 2 hours with a towel on top (at the least 30 minutes). This is essential so your dough doesn’t have any give when you’re ready to start rolling.
- Next, cut your dough in 4 balls and knead those individually. Then, you’re going to want to take a rolling pin and roll as THIN as you can - paper thin. You can also use a pasta roller here if you have one, but time and a rolling pin is just fine. Repeat with the 4 sections of pasta dough.
- Once you have your paper thin pasta sheets, layer them on top of one another, and slice to your desired thickness of pasta. Dust with more flour and cook! Boil your water and add salt, then your pasta and cook for about 3-5 minutes. Serve over your favorite sauce!
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We used Happy Eggs heritage breed eggs for this recipe (take a closer look at that amazing yolk color!). The egg shells are blue and brown and are so different in both look and taste. The breeds come from two different types of hens – the Copper Maran and the Speckled Legbar.
The eggs have amber yolks, creamier tasting because they have over eight acres of pasture to roam. The hens’ feed on a vegetarian, all-natural, hormone free, specially formulated diet of corn, which also gives way to the better-tasting creamier eggs.
I am literally obsessed with these heritage breed and they are currently always in my fridge. The way the hens are raised make such a difference in both taste and look that once you try it, you just can’t go back.
You can find Happy Eggs at Sprouts + Ralphs in the LA area!
THIS BLOG POST IS BROUGHT TO YOU BY HAPPY EGG. THANK YOU FOR SUPPORTING THE SPONSORS THAT ALLOW LINDSEY EATS LA TO CONTINUE MAKING DELICIOUS RECIPES!
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