Homemade Fresh Egg Pasta (Abuelita’s Recipe) + The Best Ever Basil Pesto
There’s something deeply comforting about a homemade pasta night—especially when it’s made using a beloved family recipe passed down through generations. This fresh egg pasta recipe comes straight from my Abuelita’s kitchen, and it’s as simple as it is soulful. Paired with a vibrant, flavorful basil pesto, it’s the perfect meal for any occasion, from cozy weeknights to dinner parties that need a little rustic charm.
Fresh Egg Pasta Recipe
Ingredients:
2 eggs + 1 egg yolk
1 tbsp olive oil
1–2 tbsp water (add slowly, only if needed)
2 cups all-purpose flour
½ tsp salt
Method 1: Using a Food Processor
Add the flour and salt to your food processor and pulse to mix.
With the machine running, pour in the eggs and olive oil.
Pulse until the mixture forms a grainy, crumb-like texture.
Turn the dough out and knead by hand for a few minutes until smooth.
If the dough is too dry, add a small amount of water—no more than 1 tablespoon at a time.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
Method 2: By Hand (Traditional)
On a clean surface, make a well in the center of the flour and salt mixture.
Crack the eggs and yolk into the well. Add olive oil.
Use a fork to gently beat the eggs, gradually incorporating flour from the sides.
Add water as needed to help the dough come together.
Knead until smooth, wrap in plastic, and let it rest in the fridge for 30 minutes.
Rolling & Cooking the Pasta
Use a pasta machine or rolling pin to roll the dough to your desired thickness (I roll mine to level 6 on a pasta machine).
Cut into fettuccine, tagliatelle, or your favorite shape.
Boil in generously salted water for 1–2 minutes or until al dente. Fresh pasta cooks fast—don’t overdo it!
Serve with your favorite sauce, butter, or our homemade pesto (recipe below).
Note: Dough texture may vary depending on humidity, flour type, and egg size. Trust your hands and adjust as needed.
🌿 To make Green Pasta: Blend ½ cup spinach into your eggs before mixing. Omit the water entirely.
Best-Ever Basil Pesto Recipe
Nothing complements fresh pasta quite like homemade pesto. This vibrant green sauce is packed with flavor and comes together in minutes using a food processor.
Ingredients:
4 cups fresh basil leaves, rinsed and dried
2/3 cup olive oil
1/3 cup pine nuts (toasted or raw)
1/3 cup freshly grated Parmesan
2 garlic cloves
1 tsp coarse salt
2 tbsp fresh lemon juice
Instructions:
Add the basil to your food processor fitted with the metal blade.
Top with the remaining ingredients.
Pulse about 20 times. Scrape down the sides.
Pulse another 20 times, scrape again.
Run the machine for 5 seconds, scrape again, and taste.
Pulse for a final 5–10 seconds until smooth but still textured.
Store in an airtight container in the fridge until ready to serve.
Final Touch: A Taste of Home
Whether you’re cooking for your family or treating yourself to something special, this fresh pasta with pesto is more than a meal—it’s a little piece of culinary heritage. Enjoy it slowly, with a glass of wine, and maybe a story or two from your own kitchen memories.
From my Abuelita’s table to yours—¡Buen provecho!
