egg pasta recipe
The Best egg pasta recipe
I also like that it’s a balanced meal, even if it’s not overly complicated. The eggs provide protein, the pasta gives you carbs for energy, and the way it all comes together makes it feel satisfying without being heavy. It’s the kind of dish that’s easy to scale—make extra for leftovers or serve a few pieces as a side if you’re not hungry. And honestly, it’s one of those recipes that feels like a little treat without the fuss of a full meal. My family loves it because it’s comforting, not too rich, and always tastes like home. It’s the kind of dish that makes you feel good about cooking, even on the busiest days.
Quick Egg Pasta with Garlic Tomato Sauce
A simple, flavorful pasta dish where fresh egg pasta absorbs a bright, garlicky tomato sauce. Ready in under an hour with minimal effort.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp olive oil
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, mix flour, salt, and olive oil. Add the egg and knead until smooth, about 5 minutes. -
2
Roll the dough thinly between parchment paper and cut into strips or sheets using a pasta machine or sharp knife. -
3
Boil a large pot of salted water and cook pasta until al dente, about 2–3 minutes less than package instructions. -
4
While pasta cooks, heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds until fragrant, then add crushed tomatoes and simmer for 8 minutes. -
5
Drain pasta, reserving 1/2 cup pasta water. Toss pasta with garlic sauce, then stir in heavy cream and parsley. Add pasta water if needed to loosen.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pasta machine or rolling pin
- Large skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Egg Pasta with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Quick Egg Pasta with Garlic Tomato Sauce
1. What is the best way to prevent my egg pasta from sticking to the pan while cooking?
Use a nonstick pan and a light spray of oil or butter to coat the surface. Stir frequently, and avoid overcrowding the pan. Cooking in batches if necessary helps maintain even heat and prevents sticking.
—
2. How can I tell when the egg pasta is fully cooked?
The pasta is done when it reaches al dente—firm to the bite—and the edges pull away from the pan. The filling should be creamy and smooth, not runny. Remove from heat just before it starts to brown.
—
3. Can I make this egg pasta ahead of time?
Yes, but store the cooked pasta in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of water or oil to restore moisture. Avoid overcooking, as it can make the filling too thick.
—
4. What if I don’t have fresh eggs, and I only have store-bought?
Use large eggs (about 3 large) for the best texture. If using pasteurized eggs, ensure they’re at room temperature before mixing. The method remains the same—just adjust the quantity slightly if needed to match the recipe’s yield.
