Especially considering the fact that so many beloved sauces, such as ragù alla bolognese or meatballs, simply don’t belong on the dry flour pasta most people are accustomed to using. Instructions. Add pasta and herbs and toss with tongs until the pasta and eggs are combined. pasta in salted water until al dente, around 7 to 10 minutes depending on the shape you are using. Cook 1 lb. Cook the penne in the boiling water, according to cooking time on the package. Save 1/2 cup of pasta water and drain. When it is melted, stir in eggs. Carefully drain pasta into a colander set over a large mixing bowl. https://www.jamieoliver.com/.../a-basic-recipe-for-fresh-egg-pasta Set aside. https://www.jamieoliver.com/recipes/pasta-recipes/easy-carbonara https://www.seriouseats.com/recipes/2015/01/fresh-egg-pasta.html Bring 12 cups (3 liters) of water to a boil, then add 1 tbsp of salt. Fresh egg pasta is so simple to make at home, it’s a wonder more people haven’t tried! “Try to get hold of Tipo ‘00’ – this is a very finely sieved flour which is normally used for making Cook until just barely set, stirring once or twice to break them up. Cook pasta in heavily salted water until done. Melt butter in a large deep frying pan over medium heat.