Recipe by Bassie Parnes

Homemade Garlicky Egg Pasta

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Dairy Dairy
Medium Medium
4 Servings

I never made pasta from scratch until I bought my first pasta machine. The idea of rolling the dough paper thin by hand seemed like too much work. But after I tried it, I was sold. When I was developing this dough ratio, I tried to make it as malleable as possible so that it’s not too hard to roll it out. Trust me, it is so, so worth the results. The taste of fresh pasta is worlds apart from the one that comes out of the box. It’s silky and ribbony and melts in your mouth. The sauce recipe can obviously be used with boxed pasta, but I recommend it with fresh. It’s not to be compared. Makes 1 pound (Serves 4)  



  • 2 cups all-purpose flour

  • 2 large eggs + 5 yolks

  • 1 tablespoon Gefen Olive Oil

  • pinch of salt


  • 3 tablespoons Gefen Olive Oil

  • 10 cloves garlic, sliced (or more, if desired)

  • 1 teaspoon red pepper flakes

  • 1/2 teaspoon pepper

  • 3 tablespoons butter

  • 2 cups reserved pasta water

  • 1/4 cup freshly grated Parmesan cheese

  • 3 tablespoons chopped fresh parsley

  • fresh lemon (optional)


Prepare the Pasta


Combine all pasta ingredients in a food processor and pulse until just combined and crumby.


Pour the mixture onto a clean surface and press the dough together. Knead for about a minute until everything is smoothly combined, then cover the dough tightly with plastic wrap. Let sit for one to two hours. The longer it rests, the easier it will be to roll out. (Don’t worry if the dough is hard to knead. Just get it into a lump as best you can, and it should be better after it rests.)


Once rested, cut the dough into four equal-sized pieces. Cover three of the pieces with plastic wrap so they don’t dry out. Roll out the first piece as thin as you can, like paper. This might take some time, but trust me, it’s worth it. With a sharp knife, cut the pasta into any shape you like (pappardelle, fettuccine, etc.). Repeat with the rest of the dough.


Bring a large pot of heavily salted water to a boil. Add the pasta and cook for no more than 30 seconds to a minute; fresh pasta cooks fast. Strain the pasta, making sure to reserve two cups of water, and set aside.


Add the olive oil and garlic to the same pot. Sauté over medium heat for about four minutes. Add the red pepper flakes and cook for one more minute. Add pepper and butter and cook until melted. Add one cup of the reserved pasta water. Raise heat to medium-high and let the mixture simmer for five minutes or so, until it thickens and darkens.


Pour the pasta, Parmesan, parsley, and remaining pasta water into the pot and toss gently so as not to break the noodles. If desired, squeeze some lemon over each bowl to add some freshness and zing!


Props and Styling by Bassie Parnes
Photography by Hudi Greenberger

Homemade Garlicky Egg Pasta

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