Fresh Egg-Noodle Recipe

Enjoy making homemade pastas for your own ravioli, lasagne or pappardelle. It’s easy and delicious!

February/March 2015

  • Meaty Fresh Egg-Noodle
    Homemade fresh noodles beg for a meaty ragu sauce.
    Photo by Fotolia/Mi. Ti.
  • Meaty Fresh Egg-Noodle

Yield: 1 pound pasta dough; 4 servings

This is a good all-purpose recipe for homemade pasta. The grains of the semolina flour act as tiny ball bearings on the kneading board, keeping the dough from sticking.


• 2-1/4 cups “00” flour or unbleached all-purpose flour
• 1 tbsp semolina flour, plus more for dusting your work surface
• 1/2 tsp fine sea salt
• Pinch of freshly grated nutmeg
• 3 extra-large eggs
• 1 to 2 tbsp extra-virgin olive oil


1. Put 2 cups plus 2 tablespoons flour, 1 tablespoon semolina flour, the salt and nutmeg into a bowl or the work bowl of a food processor, and stir or pulse briefly to combine. Add the eggs and 1 tablespoon of the olive oil. Stir or process until the mixture forms small curds. Pinch together a bit of the mixture and roll it around in your hand. It should form a soft ball. If the mixture seems dry, drizzle in remaining 1 tablespoon of oil. If it seems too wet and sticky, add additional flour, 1 tablespoon at a time.

2. Turn the mixture out onto a work surface sprinkled with semolina flour. Press into a ball and knead until the dough is smooth and silky. Wrap and let rest at room temperature for 30 minutes, then shape as described in Shaping and Cooking.

Want to learn more about making homemade pastas? Read DIY Fresh Pastas: Make Traditional, Whole-Grain or Gluten-Free Noodles.

Domenica Marchetti cranks out pasta and other Italian recipes for her family in Alexandria, Va. She is the author of The Glorious Vegetables of Italy and The Glorious Pasta of Italy.

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