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Dear Test Kitchen

Our Test Kitchen's Favorite Way to Make Fresh Pasta Is Also the Easiest

If you have flour and eggs, you're ready.

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March  7, 2019
1 Comment
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You’d be hard-pressed to find something our test kitchen director Josh Cohen loves more than fresh pasta. (Okay, maybe baseball, but that’s another story.) Compared to its dried counterpart, fresh pasta can seem especially intimidating—but it doesn’t have to be. Josh’s recipe is so simple, it skips the measurements altogether. All you need are flour, eggs, and a little confidence. For the last one, just watch the latest Dear Test Kitchen above.

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Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

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1 Comment

Patti F.
Patti F. August 3, 2020
He does not mention how much flour to use, only the number of eggs he used to make this fresh pasta.
Also, is it possible to make the pasta dough in a stand mixer with dough hook??
 

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