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.

March  7, 2019

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.

More Pasta, Please

Starter Kit

Have you ever made fresh pasta? Tell us in the comments!

See what other Food52 readers are saying.

Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

1 Comment

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??