14 Delicious Basic Egg Pasta Recipes You Must Try

Venture into the world of homemade pasta with our roundup of 14 Delicious Basic Egg Pasta Recipes You Must Try! Whether you’re craving quick weeknight dinners, comforting classics, or eager to impress with your culinary skills, these recipes are your ticket to pasta perfection. Simple, versatile, and utterly delicious, let’s dive into the art of egg pasta that’ll make every meal a celebration. Keep reading to find your next favorite dish!

Homemade Basic Egg Pasta with Garlic Butter Sauce

Kneading the dough for homemade pasta is a meditative process, one that connects you to centuries of culinary tradition. Today, let’s embrace the simplicity of basic egg pasta, paired with a rich garlic butter sauce that whispers of comfort and home.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper

Instructions

1. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add the salt.
2. Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well until a dough begins to form.
3. Knead the dough by hand for 8-10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a little more flour; if too dry, a few drops of water.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
5. Divide the dough into 4 equal parts. Roll each part into a thin sheet using a rolling pin or pasta machine, then cut into desired pasta shapes.
6. Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Tip: Fresh pasta cooks much faster than dried.
7. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
8. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta to the skillet with the garlic butter, tossing to coat. Tip: The starchy pasta water helps the sauce cling to the noodles.
9. Remove from heat, stir in the Parmesan cheese and black pepper, and serve immediately.

Combining the tender, slightly chewy pasta with the velvety garlic butter sauce creates a dish that’s both comforting and elegant. Consider topping with fresh herbs or a squeeze of lemon for a bright contrast.

Classic Basic Egg Pasta Carbonara

Yesterday, as the evening light faded, I found myself craving something simple yet profoundly satisfying. The thought of a classic basic egg pasta carbonara came to mind, a dish that whispers comfort with every bite.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 4 oz pancetta, diced
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, whisk together 2 large eggs, 1/2 cup Pecorino Romano, 1/2 cup Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt in a medium bowl until smooth.
3. Heat a large skillet over medium heat. Add 4 oz diced pancetta and cook until crispy, about 5-7 minutes. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Reduce the skillet heat to low. Quickly add the drained spaghetti to the skillet, tossing to coat in the pancetta fat. Remove from heat.
5. Immediately pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
6. Serve immediately, garnished with additional grated cheese and black pepper if desired.

A perfectly executed carbonara offers a silky texture that clings to each strand of pasta, with the salty crispness of pancetta cutting through the richness. For a twist, try serving it with a sprinkle of smoked paprika or alongside a crisp green salad.

Basic Egg Pasta with Fresh Tomato and Basil

Venturing into the simplicity of homemade pasta brings a quiet joy, especially when paired with the vibrant flavors of fresh tomato and basil. This dish, a humble yet profound celebration of summer, invites you to slow down and savor each step, from kneading the dough to the final garnish.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 2 cups fresh tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1/4 tsp salt

Instructions

1. On a clean surface, mound the flour and make a well in the center. Tip: Ensure the well is wide enough to hold the eggs without spilling.
2. Crack the eggs into the well, add 1 tbsp olive oil and 1/2 tsp salt. Tip: Using room temperature eggs helps them incorporate more smoothly into the flour.
3. With a fork, gently beat the eggs, gradually incorporating flour from the sides of the well until a dough begins to form.
4. Knead the dough by hand for 10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, but avoid adding too much to keep the pasta tender.
5. Wrap the dough in plastic and let it rest at room temperature for 30 minutes.
6. Roll the dough out to 1/8-inch thickness and cut into desired pasta shapes.
7. Bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes until al dente.
8. While the pasta cooks, heat 2 tbsp olive oil in a pan over medium heat. Add the tomatoes and 1/4 tsp salt, cooking for 3-4 minutes until softened.
9. Drain the pasta and toss with the tomato mixture and chopped basil.

Gently twirl the pasta onto forks to reveal its silky texture, a perfect canvas for the bright, herbaceous sauce. Serve immediately, perhaps with a sprinkle of Parmesan or a drizzle of your best olive oil for an extra touch of luxury.

Creamy Mushroom Basic Egg Pasta

Comfort comes in many forms, and today, it’s found in the simple act of stirring together a creamy mushroom pasta, where each ingredient plays its part in creating a dish that feels like a warm embrace.

Ingredients

• 8 oz egg pasta
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat butter and olive oil in a large skillet over medium heat until the butter melts.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden, about 5-7 minutes. Tip: Avoid overcrowding the pan to ensure the mushrooms brown properly.
6. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes until the sauce thickens slightly.
7. Drain the pasta and add it to the skillet with the mushroom sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
8. Garnish with chopped parsley before serving.

Delightfully creamy with a earthy depth from the mushrooms, this pasta dish is best enjoyed immediately, perhaps with a sprinkle of extra Parmesan or alongside a crisp green salad for contrast.

Basic Egg Pasta Aglio e Olio

Venturing into the simplicity of Italian cuisine, this Basic Egg Pasta Aglio e Olio offers a comforting embrace with its minimal ingredients and maximal flavor. It’s a dish that whispers of quiet evenings and the joy of crafting something beautiful from the basics.

Ingredients

• 8 oz egg pasta
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the thinly sliced garlic to the skillet and cook until golden, about 1-2 minutes, stirring frequently to prevent burning.
5. Stir in the red pepper flakes and cook for an additional 30 seconds to infuse the oil with flavor.
6. Reserve 1/2 cup of pasta water, then drain the pasta and add it directly to the skillet with the garlic oil.
7. Toss the pasta with the garlic oil, adding reserved pasta water as needed to create a light sauce that coats the pasta.
8. Remove from heat and stir in the chopped parsley and salt to taste.

Here, the pasta emerges with a silky texture, each strand glistening with garlic-infused oil and a hint of heat from the pepper flakes. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up every last drop of flavor.

Spinach and Ricotta Stuffed Basic Egg Pasta

Fluffy clouds of ricotta and vibrant spinach come together in this comforting dish, a testament to the simplicity and elegance of homemade pasta. It’s a recipe that invites you to slow down, to savor the process as much as the result.

Ingredients

– 2 cups all-purpose flour
– 3 large eggs
– 1 cup ricotta cheese
– 1 cup chopped spinach, drained
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1/4 cup grated Parmesan cheese

Instructions

1. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well.
2. Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a little more flour.
4. Wrap the dough in plastic and let it rest at room temperature for 30 minutes.
5. In a bowl, mix the ricotta, spinach, salt, and pepper until well combined.
6. Roll out the dough to 1/8-inch thickness on a floured surface. Tip: Use a pasta machine for even thickness.
7. Cut the dough into 3-inch squares. Place a teaspoon of the ricotta mixture in the center of each square.
8. Fold the squares into triangles, pressing the edges to seal. Tip: Use a little water on the edges to help them stick.
9. Bring a large pot of salted water to a boil. Add the stuffed pasta and cook for 3-4 minutes until they float to the surface.
10. Drain the pasta and toss with olive oil and Parmesan cheese.
Each bite offers a tender embrace of pasta, giving way to the creamy, herby filling. Serve it with a drizzle of olive oil and a sprinkle of Parmesan for a dish that feels like a hug from the inside.

Basic Egg Pasta with Pesto and Pine Nuts

Kneading the dough for this pasta, I’m reminded of the quiet mornings when the kitchen feels like a sanctuary. The simplicity of egg pasta paired with the vibrant pesto and the crunch of pine nuts brings a comforting balance to the table.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/4 tsp black pepper

Instructions

1. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add the salt.
2. Using a fork, gently beat the eggs, gradually incorporating the flour until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
3. Knead the dough by hand for 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
4. Roll the dough out to 1/8-inch thickness using a rolling pin or pasta machine. Cut into desired pasta shapes.
5. Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Tip: Fresh pasta cooks much faster than dried.
6. While the pasta cooks, blend the basil, Parmesan, pine nuts, garlic, olive oil, and black pepper in a food processor until smooth.
7. Drain the pasta, reserving 1/4 cup of the cooking water. Toss the pasta with the pesto and cooking water until evenly coated. Tip: The starchy water helps the pesto cling to the pasta.

Delicate yet hearty, this pasta dish offers a symphony of textures from the silky noodles to the crunchy pine nuts. Serve it with a drizzle of olive oil and extra Parmesan for a touch of richness, or alongside a crisp white wine to elevate the meal.

Basic Egg Pasta Alfredo with Grilled Chicken

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about the simplicity of combining eggs and flour to create pasta. This dish, with its creamy Alfredo sauce and tender grilled chicken, is a testament to the beauty of basic ingredients coming together to form something greater than the sum of their parts.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 lb chicken breast
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions

1. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt, then gradually mix the flour into the eggs until a dough forms.
2. Knead the dough for 10 minutes until smooth and elastic, then wrap in plastic and let rest for 30 minutes at room temperature.
3. While the dough rests, season the chicken breast with black pepper and grill over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest before slicing.
4. Roll the pasta dough to your desired thickness, then cut into fettuccine strips. Boil in salted water for 2-3 minutes until al dente, then drain.
5. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
6. Pour in the heavy cream, bring to a simmer, then stir in the Parmesan and nutmeg until the sauce thickens, about 5 minutes.
7. Toss the cooked pasta and sliced chicken in the Alfredo sauce until evenly coated.

Just as the pasta carries the richness of the sauce, the grilled chicken adds a smoky depth that balances the dish. Serve it with a sprinkle of fresh parsley or a side of steamed vegetables for a meal that feels both indulgent and wholesome.

Basic Egg Pasta with Spicy Sausage and Peppers

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that’s both simple and satisfying. This dish, with its humble beginnings, transforms into a vibrant plate that speaks to the soul, blending the warmth of spicy sausage with the sweet crispness of peppers, all cradled by tender egg pasta.

Ingredients

• 8 oz egg pasta
• 1 tbsp olive oil
• 1/2 lb spicy sausage, casings removed
• 1 cup bell peppers, thinly sliced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the egg pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the spicy sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For even browning, avoid overcrowding the skillet.
3. Add the bell peppers to the skillet and sauté until they begin to soften, about 3 minutes. Stir in the garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
4. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Simmer for 2 minutes to slightly reduce the broth.
5. Add the cooked pasta and reserved pasta water to the skillet, tossing to combine. Cook for another minute until the pasta is well coated and the sauce has thickened slightly. Tip: The pasta water helps to create a silky sauce that clings to the noodles.
6. Remove from heat and sprinkle with grated Parmesan cheese, tossing gently to melt the cheese into the dish. Tip: Freshly grated Parmesan melts more evenly and offers a richer flavor.

Here, the pasta emerges with a delightful chew, the sausage lends a spicy depth, and the peppers offer a sweet contrast. Consider serving it with a side of crusty bread to soak up the savory sauce, turning a simple meal into a feast for the senses.

Basic Egg Pasta Primavera

Zephyrs of spring breeze through the kitchen window as I ponder the simplicity and joy of crafting a dish that celebrates the season’s bounty. Basic Egg Pasta Primavera, with its vibrant colors and fresh flavors, feels like a gentle embrace from nature itself.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1/4 tsp black pepper

Instructions

1. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt.
2. Using a fork, gently beat the eggs, gradually incorporating the flour until a dough forms. Tip: If the dough feels sticky, add a little more flour.
3. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
4. Roll the dough to 1/8-inch thickness and cut into fettuccine strips. Tip: Dust with flour to prevent sticking.
5. Bring a large pot of salted water to a boil. Add the pasta and cook for 3 minutes until al dente. Drain and set aside.
6. In a large skillet, melt butter over medium heat. Add garlic, sauté for 30 seconds until fragrant.
7. Add broccoli, carrots, and zucchini to the skillet. Cook for 5 minutes until vegetables are tender-crisp.
8. Stir in heavy cream, Parmesan cheese, and black pepper. Cook for 2 minutes until the sauce thickens slightly.
9. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Tip: Reserve some pasta water to adjust sauce consistency if needed.

This dish sings with the crispness of spring vegetables against the creamy, velvety sauce, each forkful a testament to the season’s freshness. Try serving it with a sprinkle of fresh herbs or a dash of red pepper flakes for a subtle kick.

Basic Egg Pasta with Lemon Cream Sauce

Flickering through the kitchen window, the late afternoon light casts a golden hue over the counter, where the simplicity of egg pasta meets the zest of lemon cream sauce in a dance of flavors both comforting and bright.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper

Instructions

1. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add the salt.
2. Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well until a dough forms.
3. Knead the dough by hand for 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
4. Divide the dough into 4 pieces. Roll each piece through a pasta machine to the second-thinnest setting, then cut into fettuccine strands.
5. Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente, then drain, reserving 1/4 cup of pasta water.
6. In a large skillet over medium heat, melt the butter. Add the heavy cream, lemon zest, and juice, stirring to combine.
7. Simmer the sauce for 3 minutes until slightly thickened. Add the reserved pasta water to adjust consistency if needed.
8. Toss the cooked pasta in the sauce with the Parmesan cheese and black pepper until evenly coated.

Mellow yet vibrant, the pasta carries the creamy sauce with a lightness that belies its richness, the lemon offering a refreshing counterpoint. Serve it garnished with extra Parmesan and a sprinkle of lemon zest for an extra touch of elegance.

Basic Egg Pasta with Roasted Vegetables

Falling into the rhythm of the kitchen, there’s something deeply comforting about the simplicity of combining fresh ingredients to create a meal that feels like a hug. Today, let’s embrace the humble yet versatile egg pasta paired with the earthy sweetness of roasted vegetables, a dish that sings of simplicity and satisfaction.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add 1 tbsp olive oil and 1/2 tsp salt.
3. Using a fork, gently beat the eggs, gradually incorporating the flour from the sides until a dough begins to form.
4. Knead the dough by hand for about 10 minutes until it becomes smooth and elastic. Tip: If the dough feels too sticky, add a little more flour.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
6. While the dough rests, toss the chopped vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder on a baking sheet.
7. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
8. After resting, roll out the pasta dough to your desired thickness and cut into strips or shapes of your choice.
9. Bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes, or until al dente. Tip: Fresh pasta cooks much faster than dried, so keep an eye on it.
10. Drain the pasta and toss it with the roasted vegetables. Tip: Reserve a little pasta water to adjust the consistency if needed.

Combining the tender, slightly chewy pasta with the sweet, caramelized vegetables creates a dish that’s both comforting and vibrant. Consider serving it with a sprinkle of freshly grated Parmesan or a drizzle of balsamic glaze for an extra layer of flavor.

Basic Egg Pasta with Shrimp Scampi

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels both simple and indulgent. This basic egg pasta with shrimp scampi is just that—a dish where the freshness of the shrimp and the richness of the pasta come together in a dance of flavors and textures.

Ingredients

• 8 oz egg pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 lemon, juiced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium heat until the butter melts.
4. Add the shrimp to the skillet and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
5. In the same skillet, add the remaining butter, garlic, and red pepper flakes. Cook until fragrant, about 1 minute.
6. Pour in the white wine and lemon juice, scraping any browned bits from the bottom of the skillet. Simmer for 2 minutes.
7. Return the shrimp to the skillet, add the parsley, and toss to combine. Cook for an additional 1 minute.
8. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the shrimp scampi.
9. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

Combining the tender pasta with the succulent shrimp creates a dish that’s both light and satisfying. The brightness of the lemon and the hint of heat from the red pepper flakes make each bite a little celebration. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up the delicious sauce.

Basic Egg Pasta with Meatballs and Marinara

Lately, I’ve found myself craving the comforting embrace of a dish that feels like home, a simple yet satisfying meal that warms the soul. Basic egg pasta with meatballs and marinara is just that—a humble combination of flavors and textures that come together in perfect harmony.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 3 large eggs. Gradually mix the flour into the eggs until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
3. Roll the dough out to 1/8-inch thickness and cut into desired pasta shapes. Tip: Use a pasta machine for uniform thickness.
4. In a separate bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined.
5. Form the mixture into 1-inch meatballs. Heat 2 tbsp olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 5 minutes.
6. Add 24 oz marinara sauce to the skillet with the meatballs. Simmer covered for 20 minutes, stirring occasionally. Tip: The sauce should bubble gently.
7. Cook the pasta in boiling salted water for 3-4 minutes until al dente. Drain and toss with the meatballs and sauce. Tip: Reserve a cup of pasta water to adjust sauce consistency.
8. Garnish with 1/4 cup fresh chopped basil before serving.

Perfectly tender pasta cradles the juicy meatballs, all coated in a rich, herb-kissed marinara. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into the sauce.

Conclusion

Unquestionably, these 14 basic egg pasta recipes are a treasure trove for any home cook looking to master the art of pasta making. From classic spaghetti to creative twists, there’s something for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!