• Ingredients: 19
  • Serves: 1

Fresh egg pasta with soft wheat flour, large eggs.


  • 2 3/4 cups soft wheat flour
  • 4 large eggs



  • 1 12-ounce container cherry tomatoes, halved
  • 1 5-ounce package baby arugula
  • 2 cups torn fresh basil leaves
  • 1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
  • 1/2 cup oil-cured black olives, pitted

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


Making dough:

  1. Step 1 Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball).

    For this step you will need

  2. Step 2 Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes.

Rolling dough into sheets:

  1. Step 3 Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine.
  2. Step 4 Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick).
  3. Step 5 Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces.

Cutting dough into strands:

  1. Step 6 Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes. Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking.
  2. Step 7 Cut strands crosswise into desired lengths. Using floured hands, toss strands to separate; spread out on towels.
  3. Step 8 Cook pasta in pot of boiling salted water until just tender, stirring occasionally, 3 to 5 minutes.

Nutrition information

Calories 400 Carbohydrates 66 g (22%)
Fat 7 g (10%) Protein 17 g (33%)
Saturated Fat 2 g (10%) Sodium 88 mg (4%)
Polyunsaturated Fat 2 g Fiber 2 g (9%)
Monounsaturated Fat 2 g Cholesterol 226 mg (75%)