• Pasta Grammar

How to Make Fresh Egg Pasta at Home | Authentic Fettuccine & Tagliatelle Recipe

Updated: Aug 17

An authentic recipe for making fresh egg pasta, such as fettuccine and tagliatelle, at home.



Fresh egg pasta is so simple to make at home, it’s a wonder more people haven’t tried! Especially considering the fact that so many beloved sauces, such as ragù alla bolognese or meatballs, simply don’t belong on the dry flour pasta most people are accustomed to using.


The basic dough from this recipe can be used to make all kinds of fresh egg pasta, such as ravioli and tortellini, but here we’re focusing on how to make two basic flat strand types: fettuccine and tagliatelle. The only difference between the two is the width of the strands. Fettuccine is thinner, usually no more than 1/4-inch wide, while tagliatelle can be up to 1/2-inch thick. Any wider, and the pasta becomes the classic “pappardelle!”


The rule of thumb for fresh egg pasta is one egg and 100g of flour per serving, “plus one serving for God.” This recipe, which calls for five eggs, hence serves four. Smaller amounts, such as 2 servings, can skip "God's serving" and stick to 2 eggs and 200g of flour.



For this recipe, you will need:

  • 500g (a little over 4 cups) all-purpose flour, plus extra for dusting

  • 5 eggs

  • Salt for boiling



On a large work surface, pour the flour into a mound and use your fingers to hollow out the center so that it resembles a volcano. Crack the eggs into the hollow. Using a fork, begin whisking the eggs and gradually scoop the sides of the flour so that it mixes in. When most of the flour has been combined with the eggs and the dough has thickened, gather all together and knead it by hand until very smooth and even. Add flour as necessary if it's too sticky.



Cut the pasta dough into manageable portions (about the size of a fist) and roll out until it is very thin, no thicker than 1/16th of an inch. Lightly dust the sheet of dough with flour before rolling it up in 1-inch folds. Then slice the roll into even, 1/4-inch pieces for fettuccine or closer to 1/2-inch for tagliatelle. Gently toss the pasta to unroll the strands, then place on a tray or plate for cooking later. Be sure to dust the finished pasta with more flour so the strands don’t stick together.



At this point, the pasta can be frozen for later or cooked right away. To cook, bring a large pot of water to boil. Salt it generously. As we say in Italy, the water should taste like the sea! Two handfuls is a good starting place.


Drop the pasta into the water and cook for 1 1/2 to 2 1/2 minutes, depending on the thickness of the pasta. It doesn’t take long for fresh pasta to reach al dente perfection! Drain, and serve with your favorite sauce.


Buon appetito!


Watch the Pasta Grammar video in which we make this recipe:




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