Fresh Egg Pasta Dough

Emilia-Romagna is the home of rich egg pasta, with 1 egg used for every 100g (3½oz) of flour to create pasta sheets that are then cut and rolled into an endless variety of fresh pastas. Popular fresh egg pasta shapes include tubular garganelli (see video below); long pasta such as pappardelle, fettuccine and tagliolini; filled pastas like cappelletti, tortellini and ravioli; plus maltagliati, quadrucci and malfattini made from pasta offcuts (see FAQ below). While fresh egg pasta dough can be rolled and cut through a pasta machine, it’s also easy to roll and shape by hand using just a sharp knife, or ridged pasta wheel, gnocchi board and wooden rod, depending on the desired shape. For egg-free pasta – also shaped by hand – try my southern Italian pasta dough.

Serves 2

Ingredients

200g plain flour (7oz)
Pinch salt flakes
2 eggs

Method

Mound the flour onto a clean, dry work surface and make a deep well in the centre, leaving a little flour covering the base. A wooden bench is ideal as it absorbs some of the moisture, reducing the need to add extra flour to stop the dough sticking.
Add the salt then the eggs to the well.
Use your hands to mix the egg, slowly working in the flour from the edges of the well to form a dough.
Knead for 5–10 minutes until smooth and elastic; this can be done by hand or using an electric mixer with a dough hook.
Shape into a ball, wrap in plastic wrap and set aside for 30 minutes or so; you can refrigerate it overnight, just return it to room temperature before rolling.

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How To Make Fresh Egg Pasta

Fresh Egg Pasta Offcut Shapes

What do you do with large pieces of pasta dough offcuts?

Use large pieces of pasta trimmings to make maltagliati.

The name of this rustic fresh egg pasta literally means ‘badly cut’, referring to its irregular shape.

Simply cut the trimmings into irregular strips or shapes, cook as you would garganelli and serve with your favourite pasta sauce or add to soups like pasta e fagioli.

What do you do with small pieces of pasta dough trimmings?

In Italy, even small scraps of pasta dough aren’t traditionally wasted. They’re cut into little squares (quadrucci) or chopped up finely to make malfattini – part of the pasta family called pastina (literally ‘little pasta’) that includes risoni, stelline and Sardinian fregola – to go into soups.

Fresh egg pastina cook in a couple of minutes in boiling water, but can simmer in soups for longer without falling apart.

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Straight after our Swiss tour with her, we accompanied Roberta to Emilia-Romagna. Roberta's knowledge and passion for all things food and wine made this a trip we will never forget. Especially memorable for me was visiting the Po Delta – a unique environment for its history, geography and wildlife (including flamingos!). Every meal was so delicious – often in small, unique, family-run establishments. Roberta just made the whole trip such fun.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.

Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.