Italian Homemade Egg Pasta
Making Italian pasta from scratch can seem like a challenging task, but this Homemade Egg Pasta made right in the food processor will show you just how easy homemade pasta can be!
Get ready to take your pasta game to the next level. I had the pleasure of meeting Chef Fabio Viviani last year at one of his restaurants nearby, Portico by Fabio. He gave me a signed copy of his cookbook called Fabio’s 30 Minute Italian. I even had the chance to attend one of his cooking demos where he made homemade egg pasta in a food processor.
This idea was one I absolutely loved and looked it up in his book right away. I think it took me approximately 24 hours before I couldn’t wait any longer and had to attempt his recipe. Let’s be honest – I am craving pasta 24/7. If I could have one meal for the rest of my life, it would be pasta
I have a lot of Italians in my life and family, Mr. Wishes’ grandmother having been one of them. She passed away in 2012 and Mr. Wishes and I had the awesome opportunity to sit with her one day and have her show us how to make her homemade pasta. She was 93 years old and still making pasta and sauce on a regular basis! I just love Italians. I’m so glad to have gained that knowledge from her and even learned how to make her lasagna (Grandma’s Italian Lasagna) so I could carry on the tradition after she was gone. She was one of the best cooks I have ever met.
When I saw Fabio’s method of making pasta in the food processor and saving my hands all of that kneading, I was all over it. I am a huge believer that homemade pasta makes all the different in the way the Italian dishes end up tasting. There’s a reason why you can always tell when the pasta is homemade! It doesn’t have to be a daunting task like you may think. Anyone can make this recipe and pasta from scratch takes some time, but is worth every second. I chose to make my homemade egg pasta into orecchiette so as to save myself even more time. There was no need to bust out either one of my pasta machines for the orecchiette! You can make it into any shape you desire. If you make rigatoni, it would taste awesome in this Spicy Chicken Riggies dish!
When you make your next pasta dish, I highly encourage you to try making your own pasta and see what a difference it makes. Thanks to Fabio for reminding me to go the homemade route again as it had been far too long. This pasta is best if eaten the day it is made! Serve these Crock pot Italian Meatballs over your pasta and call it meal! This pasta will make any dish taste extra good. Better yet, make some lasagna sheets and use it is in Grandma’s Italian Lasagna.
- 10 egg yolks (from large eggs)
- Pinch of salt
- ½ tsp. ground black pepper
- 2 tsp. good quality olive oil
- 2 cups flour
- Pour the egg yolks into your food processor fitted with the blade attachment
- Add the salt, pepper, and olive oil, and pulse a few times to combine.
- Dump in HALF of the flour and pulse until the eggs absorb it which will create somewhat of a thick paste.
- Add the remaining flour and have the food processor spin continuously (vs. pulsing).
- When the dough is ready, it will form a ball-shaped mass of flour and eggs.
- If the dough is still too wet to the touch and very sticky, add extra flour - 1 tablespoon at a time so you don't end up with too much. If it seems too dry, add a small amount of water, as needed.
- Take the pasta out and roll/shape according to the shape of pasta you need.
- If you aren't using right away, wrap it tightly in plastic wrap and place it in the fridge for up to 6-7 days.