You are here: Home » Recipes » Fresh Egg Pasta Fresh Egg Pasta Kitchen Tested Yield 4-8 servings Prep 15 mins Cook 0 mins These home-made noodles come out thicker and softer than purchased noodles, but they hold an abundance of sauce. PrintEmail Homemade egg pasta is not made with the same flour (durum semolina) as factory macaroni, but actually from the same kind of flour that we use for pastry and biscuits; that is, soft wheat flour. Don't use semolina, even if it's labeled "pasta flour." All-purpose flour, which is a blend of hard and soft wheat, is an acceptable alternative. Ingredients 18 ounces soft wheat flour or all-purpose flour4 large eggs, room temperature Water, as needed Instructions Mound flour on a smooth work surface (wood is ideal, plastic laminate will do). Make well in center. Break eggs into bowl, lightly beat to mix, and pour into center of flour. Gradually work flour into eggs until dough is formed, adding sprinkles of water as needed for a smooth but fairly stiff dough. Knead dough, working vigorously, until smooth and even, about 8 minutes. Cover with damp towel and let sit 15 to 30 minutes. Have fillings ready for stuffed pasta. Cut small sections of dough; lightly flour, and roll out using pasta rolling machine or long, narrow pasta rolling pin (available at kitchenware stores). Keep remaining dough covered as each piece is rolled out. Roll very thin for stuffed pasta, a little thicker for noodles. Pasta is ready to be used. To cut into noodles, use cutting roller of machine or lightly flour sheet of dough, roll like jelly roll, and cut crosswise. Spread on lightly floured towels until dry enough to gather and coil into nest shapes without sticking together. May be cooked immediately or dried (about 24 hours) for prolonged storage. To fill pasta, refer to individual recipes. Makes enough for 8 servings of stuffed pasta, 4 to 6 servings if cut into noodles. Recipe by Damon Lee Fowler. Saucing Notes: Olive trees do not grow in the fertile valleys around Parma, and until recently, olive oil was all but unheard of in the region’s cooking. Pasta is most often sauced generously but simply with a rich butter that is almost as celebrated as the region’s signature cheese. Liberal does not, however, mean careless.