Recipe of the Week: Egg Pasta

Recipe of the Week: Egg Pasta | Twin Cities Agenda

As the weather continues to cool, sending flurries of snow past our windows and doors, we begin to crave the savory, soul-hugging comfort food that reminds us what it’s like to be warm. This simple, classic pasta recipe is a base for almost any type of pasta that you might desire. It may require a bit of elbow grease, a pasta machine, and (more than a little) patience – and unfortunately, only one of those things is available for purchase.

Still, you’ll find that it’s all worth it as you dig your fork into the steaming bowl of noodles in front of you – blizzard outside be damned.

Recipe of the Week: Egg Pasta

Egg pasta. 

Yield: 6 servings.


4 large eggs

3c OO flour

1c Semolina flour

1t Salt

Recipe of the Week: Egg Pasta | Twin Cities Agenda
Recipe of the Week: Egg Pasta | Twin Cities Agenda


In a large sized bowl, combine flours and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form stiff dough. If needed, stir in 1 to 2 tablespoons water. Knead for 10 minutes and let rest for 30 minutes.

Cut the dough in 4 pieces and cover with a damp towel.

Grab one of the pieces of dough and smash it down with your hands until its about 1/4in thick. Then using a pasta roller, start at the thickest setting and roll the past through it. (you may want to do this setting twice)

Then lower the setting by one notch and roll the pasta through. Continue until you reach the thinnest setting.

Recipe of the Week: Egg Pasta | Twin Cities Agenda

You should have a rather long sheet of pasta. Cut into 10in lengths and layer them on top of each other, making sure there is a fair amount of semolina flour between the layers so it doesn’t stick.

Once they are stacked nicely, cut pasta every 1in and set aside with plastic wrap or damp towel over the top.

Cook pasta in salty, boiling water until tender.

Using this same technique, you can cut different sizes to get different noodles.

Some ribbon (hand cut) pasta sizes:

Pappardelle: ¾-1in wide ribbon cut

Tagliatelle: 1/4in wide ribbon cut

Linguine: 1/5in wide

Fettucine: thick noodle 1/2in wide

Read this next: Recipe: Beer cheese soup with spiced popcorn, bacon, and more beer

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.