Egg, Flour & Olive Oil Pasta Recipe

There’s something magical about making fresh pasta from scratch, and nothing captures that magic quite like Egg, Flour & Olive Oil Pasta. This simple yet classic recipe gives you tender, silky noodles with just a handful of ingredients, turning a few pantry staples into something truly special. Whether you’re twirling the final product through glossy tomato sauce or keeping it simple with pepper and cheese, Egg, Flour & Olive Oil Pasta delivers unbeatable texture and rich flavor every time.

Ingredients You’ll Need

You really only need a few ingredients to create a pasta dough that rivals anything you’ll find in a trattoria. Each component plays a starring role in the taste and feel of your Egg, Flour & Olive Oil Pasta—don’t skip or swap if you can help it!

• All-purpose flour: The backbone of your pasta, providing structure and bite; measure carefully for the best results.
• Large eggs: These add richness, color, and that luscious silkiness that sets homemade pasta apart.
• Sea salt: Not just for flavor—salt enhances the overall taste and brings all the ingredients into balance.
• Olive oil: A splash of good olive oil adds suppleness to your dough and gives it a lovely depth.

How to Make Egg, Flour & Olive Oil Pasta

Step 1: Build Your Flour Nest

Start by mounding your flour on a clean countertop or wooden board. Use your hands to shape it into a wide “nest” with a deep well in the center—this classic pasta technique gives the eggs a little bed and keeps them from running everywhere. The deep walls also make it easier to combine everything once you start mixing.

Step 2: Add Eggs, Olive Oil, and Salt

Crack your eggs right into the center well of your flour nest, then add the olive oil and sea salt. You’ll notice the vibrant yellow eggs promising that beautiful color and richness Egg, Flour & Olive Oil Pasta is known for.

Step 3: Slowly Mix to Form a Dough

Grab a trusty fork and gently whisk the eggs, olive oil, and salt together—in the center at first, then gradually start incorporating flour from the walls. When the mixture turns thick and sticky, use your hands to gather it all into a rough dough. Don’t worry if it looks a little messy at this stage; it will come together with kneading.

Step 4: Knead Until Smooth

Now’s the time to get your hands working! Knead the dough for 8 to 10 minutes, pressing it with the heel of your hand, folding, and turning as you go. Your Egg, Flour & Olive Oil Pasta dough should become smooth, elastic, and just a bit springy. If it’s sticky, add a sprinkle of flour; if crumbly, wet your fingertips and keep kneading.

Step 5: Rest the Dough

Form your dough into a ball and wrap it in plastic wrap (or cover with a bowl if you’re avoiding plastic). Let it rest on the counter for 30 minutes. This rest period is crucial—it lets the gluten relax, making your dough much easier to roll and cut later.

Step 6: Roll and Shape Your Pasta Sheets

Unwrap the rested dough and cut it into four equal pieces—this makes rolling more manageable. Using a pasta roller or a rolling pin, flatten each piece into a thin, even sheet. The thinner, the better—aim for just under 1/16 inch. Dust the sheets lightly with flour so they don’t stick.

Step 7: Cut Your Noodles

Once your pasta sheets are ready, cut them to your favorite shape. For fettuccine or tagliatelle, roll the sheets loosely into logs and slice into ribbons. Gently unfurl the noodles, toss them with a bit more flour, and arrange in loose nests to prevent sticking together. There’s real satisfaction in seeing these Egg, Flour & Olive Oil Pasta ribbons ready for boiling!

Step 8: Cook in Boiling Salted Water

Bring a big pot of well-salted water to a rapid boil. Drop in your fresh pasta and give it a swirl. Watch closely—fresh Egg, Flour & Olive Oil Pasta cooks in just 1 to 2 minutes. The noodles will float and turn silky when done. Drain promptly and toss with your chosen sauce.

How to Serve Egg, Flour & Olive Oil Pasta

Garnishes

A sprinkle of freshly grated Parmigiano-Reggiano or Pecorino Romano is a classic choice to finish Egg, Flour & Olive Oil Pasta. For an aromatic boost, add ribbons of basil or a twist of cracked black pepper. A drizzle of good olive oil just before serving makes it really shine.

Side Dishes

Pair your pasta with a crisp green salad dressed simply or roasted seasonal vegetables for a balanced meal. If you’re serving a crowd, garlic bread or a platter of marinated olives and artichokes adds a delicious, inviting touch alongside Egg, Flour & Olive Oil Pasta.

Creative Ways to Present

Twirl the cooked noodles into elegant nests on each plate, or serve family-style piled high in a wide bowl. For a dramatic flair, spoon sauce underneath the pasta and let diners discover the saucy surprise as they eat. Individual ramekins make for adorable single portions, perfect for dinner parties or special nights in.

Make Ahead and Storage

Storing Leftovers

Leftover Egg, Flour & Olive Oil Pasta can be stored in an airtight container in the refrigerator for up to two days. Toss the noodles lightly with olive oil before chilling to help prevent them from clumping together.

Freezing

You can absolutely freeze both uncooked and cooked pasta. For raw noodles, arrange the cut pasta in nests, dust with flour, and freeze on a tray before transferring to a bag. Cooked noodles freeze well too; just let them cool and store in a freezer-safe container for up to a month.

Reheating

To reheat, drop refrigerated or thawed pasta in boiling water for 30 seconds to 1 minute—just until warmed through. Alternatively, gently toss with a bit of sauce in a skillet over low heat. Avoid the microwave, as it can toughen the delicate Egg, Flour & Olive Oil Pasta.

FAQs

Can I use a stand mixer to make Egg, Flour & Olive Oil Pasta?

Absolutely! Use the dough hook on low speed to bring the dough together, but finish with a few minutes of kneading by hand for the best texture. It’s a handy shortcut that still gives that signature silky pasta.

What’s the best type of flour for this pasta?

All-purpose flour works beautifully for this recipe, yielding a tender but sturdy noodle. If you want an even silkier texture, you can substitute half the amount with “00” flour, which is extra fine and traditional in Italian pasta making.

How do I know when the dough is kneaded enough?

You’ll feel the difference as you knead—the dough should be smooth, elastic, and no longer sticky. When you press your fingertip into it, the dough should bounce back slightly. This means plenty of gluten has developed for perfect Egg, Flour & Olive Oil Pasta.

Can I flavor the pasta dough?

Definitely. Finely chopped herbs, spinach puree, or even a pinch of saffron can be kneaded into the dough for color and flavor. Just keep additions minimal so you don’t disrupt the classic texture of Egg, Flour & Olive Oil Pasta.

What sauces pair best with fresh pasta?

Fresh Egg, Flour & Olive Oil Pasta is a wonderful canvas for a range of sauces. Simplicity is hard to beat: brown butter and sage, cacio e pepe, or a bright tomato sauce let the noodles shine. Heartier ragù or creamy Alfredo are also lovely choices for a comforting meal.

Final Thoughts

If you’ve never made pasta from scratch, Egg, Flour & Olive Oil Pasta is the perfect place to start—inviting, rewarding, and oh so delicious. With just a little kneading and rolling, you’ll turn simple staples into something truly impressive. Give it a try and enjoy the transformation from flour and eggs to a beautiful meal!

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