How to Make Egg Pasta (an in-depth guide)
Video Overview & Insights
How to Make Egg Pasta (an in-depth guide)
Finally, Finally! A proper tutorial. ❤❤😮😮
00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine
May 9, 2025: I released an update of this technique: https://youtu.be/awElfbsX5WE
Wish I'd watched this first. A very well explained process! ❤
00:00 Intro
02:00 Flour Types
My first homemade pasta wasn't a disaster. It was perfect and uncomplicated. Learned the recipe from an Italian Nona with no measurements involved... just ratio and eyeballed measurements. The problem is that chefs make it very complicated. Ordinary Italian folks do this everyday without having to go to culinary schools. 😂
04:10 Measuring Ingredients
06:55 Making the Dough
I knead it for a couple of minutes rest it i cling film for 15-30mims then knead it for around 5-10mins after and that seems to work just as well. A load of experiments to find that one hope it helps.... ohh and i role in a loop in a machine, you can connect the two ends together and it lets you work more faster
10:44 Rolling
16:40 Cutting into ribbons and storing
brilliant tutorial, thank you. The measure-by-weight also reduce the amount of used things to go in the dishwasher - especially if you have a table top weight that can be zeroed out for each new ingredient.
18:23 Cooking
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Thank you, i made a tonne of mistakes making pasta the first time!
Note on flour (Dec 2020 update): I have recently discovered that bread flour (I use King Arthur brand) works as well as "00" pasta flour that I recommended in this video https://amzn.to/2IE9VKB If neither is available, all-purpose flour works, but produces less chewy results.
Makes 4 portions (6 as first course)
Semolina flour is the most important for pasta.
Pasta Dough:
300 g flour (see the note above)
Thank you so much for this! As someone who has been trying for years to teach techniques to students, this video may be the very best I’ve seen at this. The ‘student’ were mine when I tried teaching university physics and astronomy, and also when I tried teaching advanced woodworking; same result, only marginal comprehension. Wish they’d had your explanations.
2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale)
185g wet ingredients* (I am getting a lot of comments saying that it sounds like I am saying "285". it's "get to hundred eighty five", not "get two hundred eighty five".)
I’m drying my pasta sheets now!!
* Wet ingredients:
2 large eggs
Do you think it’s to tough to knead in a Ankersrum mixer? Should I use the roller or the hook?
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total
This video was actually helpful lol but using the food processor feels diabolical 😂
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.
KitchenAid Pasta rolling attachment: https://amzn.to/48zNBJf
Thank you so much for this very informative tutorial. Tomorrow I will make the pasta with you by my side I will try not to get flour over you but I can’t promise it won’t happen. Wish me luck. And thanks again
Table Top Pasta Roller: https://amzn.to/2DsNlAj
If you don't have a food processor, the well method is in my water based pasta dough video: https://youtu.be/jU4Q-1ai-xs
I just made pasta for the second time after being inspired by a local restaurant and it turned out just like the restaurant thanks to your tutorial. You might have ignited a fresh pasta obsession for me. Thank you for the comprehensive tutorial.
Shapes you can make out of water based pasta dough: https://youtu.be/DZkudVYoZfc
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You had me at 'wrong instructor', since I don't know you, that was a bold statement 😂
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My sister just brought me my late mother's vintage pasta machine that she most likely bought on her honeymoon in 1954. I'm both nervous and excited to try it out, but I need to clean it as much as possible without water.
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Probably the best tutorial I've ever seen on this app
More User Perspectives
AWESOME!!!!
@stephanieinspired1151Appreciated the tutorial. I do agree most videos on Youtube are not that detailed and explanatory enough to help novice pasta lover as myself on making pasta for the first time.
@maynor22ssHow long would it be ok to keep the ball before cutting it up into pasta? I like to prep in advance so an idea on how long it can keep in the plastic wrap would be great.
@Dirty-Blue-Groove12:22 You seem to rotate the dough 90 degrees after the first roll. Smart.
@wrnrtIn Italy, the number categories refer to minimum protein content and amount of wheat berry (ie whole grain or not), NOT the grind level. That’s why not all 00 flour is the same.
@darleenjshannonThe commercials are RIDICULOUS! ☹☹
@TheBajabeautifulDo the quantities of flour and egg provided yield enough dough to make sufficient pasta for a 9 X 13 lasagna?
@bhamneurad1The specific gravity of sea water is 1.025.
So the amout you'll need to get the 'taste of the sea' is 25 grams of salt per litre of fresh water. Sounds like a lot, but it's really not.
I can only take so much of her inflection and vocalism
@Obsidian369You're great. Thank you so much
@samermadanat6426I came for a minute or two and stayed for the whole video. Amazing video. Well done!
@ChrisPolgStill the best recipe and technique after using it for 4 years now
@GreenmanwildlifephotographyGreat job on the video. I purchased the spider spoon and Antimo 00 flour. I look forward to using your tips to make my first pasta dish.
@feelgoodaboutitThe explanations and counter examples in this video are spectacular. Thank you!!!!
@ditroradioYoure fanastic.
@BarbusAlaionOh wow. Thank you. I learnt so much.
Just tried making pasta the first time ! Tasted raw and floury ! I will do better next time.
This video is so entertaining! i watched it right through
@runistudypants3714I can't WAIT to try ❤
@madisonray9262Good video....but let's just remember...pasta is thousands of Years old....don't over think it!
@Avalon620Bakers Percentage ?
@Robert00KennedyI really appreciate your video, thanks so much. One question , for lasagna, do you boil the dough before? Or you let it cook in the oven w the sauce and filling?? I am referring to this exact recipe
Thanks in advance !
i tried to make pasta today, the dough bounced back so much so i wasnt able to roll it flat, ended up with pasta thick as my fingers
@suttemussttittti2279I love watching and listening to you. To me you sound like an Expert. You were made for teaching. Thank you.
@bethbilous4720When you start rolling the dough thru at the beginning of the process, when you fold into thirds, is it necessary to rotate the dough during the next passes? Or am I putting too much into this?
@tjb.Thank you for this video!!! I made ravioli for the first time last night. Not good:( I now fell ready to try again. It's still a journey - not a destination. I'll get there with helpful videos like this.
@donaldplantenberg6943You would fave died laughing at me yesterday at my first attempt at pasta 😂 this vid came a the perfect time ! I’m a convert Australia
@janetclarkson8652Instead of water, add the excess egg white from the separated eggs until you get 185g.
@IanBinns-q6g6u@7:50
To better homogenize your dough easily: put it all in a ziplock storage bag, seal it and let it sit for 15 to 20 minutes.
This lets the hydration migrate throughout the dough.
Then you can begin your kneading.
If you have a dough sheeter or one of those table attachments, this can help a bunch.
I would make modifications to the table attachment type...
Old cutting board. Drill holes through the base and solidly secure the base to that cutting board.
Use multiple clamps to securely attach your cutting board to the countertop or table. The sturdier it is, the easier that handle will turn.
Finally, making a solid attachment for a DRILL to attach to the crank arm takes the elbow grease out of the equation... and converts your manual pasta sheeter into an automatic electric device.
This makes it as easy to use as the kitchen aid attachment setup.
Great content. Thanks.
@ryaandniceI tried last night for the first time. It was in fact a disaster
@Bc05198Watched the video, made pasta for the first time (with AP flour), nearly perfect result (just a bit over salted). I had the KA attachments (roller and cutters) so the whole process was almost bulletproof. Good dad meal.
@jergarmarThx for making this video. I've always used 1 whole egg to 1 cup of bread flour. I can't get 00 fine anywhere near my small town in S. Manitoba, Canada. I do have Golden Temple Whole Wheat Atta that I've never tried for pasta. Might give it a try.
@palletcoloratoI have a heavy accent myself but your accent it’s annoying
@homeboysudaka5629