Classic Homemade Egg Pasta Recipe
Ingredients (Serves 4–6):
- 2 cups all-purpose flour (or 1 ½ cups AP + ½ cup semolina for texture)
- 3 large eggs
- Pinch of salt
- Optional: 1 tsp olive oil for elasticity
Instructions:
- Form the Dough
On a clean surface or in a bowl, make a well in the center of the flour. Add eggs and salt. Using a fork, gradually incorporate the flour from the edges until a shaggy dough forms. - Knead
Knead the dough by hand for 8–10 minutes until smooth and elastic. If it’s dry, add a few drops of water. If sticky, dust lightly with flour. - Rest
Wrap the dough in plastic wrap and let it rest at room temperature for 30–60 minutes. This relaxes the gluten and makes rolling easier. - Roll and Cut
Divide the dough into quarters. Roll each section with a pasta machine or rolling pin to your desired thickness. Cut into shapes:- Fettuccine or tagliatelle for hearty sauces
- Pappardelle for braised meats
- Sheets for lasagna or stuffed pastas like ravioli
- Cook
Boil in salted water for 2–3 minutes. Fresh pasta cooks quickly—taste early and often.
Pairing Ideas for Events or Home Dinners
- Classic Bolognese on wide pappardelle with shaved Parmigiano
- Lemon Ricotta Ravioli with brown butter and sage (a crowd favorite at plated dinners)
- Charred Cherry Tomato Sauce for vegetarian or vegan menus
- Cacio e Pepe for chef action stations—simple, dramatic, and interactive
Want to take it a step further? Ask our chefs about offering live pasta rolling at your next private or corporate event.
Let Iacofano’s Bring the Tradition to You
Our team offers custom pasta bars, rustic Italian menus, and plated dishes that reflect the comfort of homemade food—with the polish of professional execution.
Plan your next pasta-forward experience with Iacofano’s Catering & Events.
📞 855.485.3663
📧 order@iacofanos.com
🌐 iacofanos.com
📱 Instagram | Facebook
