Fresh Egg Pasta Recipe

This fresh egg pasta is tender, silky, and deeply satisfying — made with just a few simple ingredients and Wild Hive All Purpose Flour. Rolled thin and cut into fettuccine, it cooks quickly and delivers delicate texture with just the right bite.

While we shape this dough into fettuccine, it can be formed into a wide variety of pasta shapes, from tagliatelle and pappardelle to ravioli and lasagna sheets.

View or print recipe HERE

Why This Recipe Works

Fresh pasta depends on balanced protein strength and proper hydration. In this recipe:

• All Purpose Flour provides structure without toughness

• Eggs add richness, color, and elasticity

• The dough rolls thin without tearing

• The pasta cooks quickly while maintaining bite

The result is a smooth, workable dough that produces pasta with clean texture and beautiful mouthfeel.

If you’ve worked with our pizza dough or ciabatta, this recipe highlights how flour performance translates into pasta structure.

About Wild Hive All Purpose Flour

Wild Hive All Purpose Flour is freshly milled for versatility and balanced protein performance. It provides enough strength for rolling and shaping pasta while maintaining tenderness after cooking.

In fresh pasta, flour choice determines elasticity, rollability, and final texture.

**Pic and video coming soon*