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