HOMEMADE EGG PASTA: 3 COMMON PROBLEMS AND HOW TO TRULY FIX THEM
Making homemade egg pasta is wonderful, but let’s be honest — sometimes it can feel like a real challenge!
Have you ever ended up with dough that’s too hard or too soft? Have your ravioli ever opened up while cooking? Or maybe your dough has torn apart while using the pasta machine?
If the answer is yes — take a deep breath: it’s not your fault.
The real issue? No one ever explained it to you the right way.
But that’s exactly why we’re here.
We’re Vallì & Dave, and after helping thousands of people rediscover the magic of homemade pasta, we’ve learned one essential truth:
With the right tips, everything changes.
Here are the 3 most common questions about homemade egg pasta — with our real, tested, and practical solutions.
1. Why is my dough always too hard or too soft?
There’s only one answer that truly solves this issue: it all depends on the size of the egg.
That’s right — the egg rules your dough! If the egg is too small, the dough will be hard and might crumble. If it’s too large, the dough will turn out too soft and sticky.
The video below will clear up any doubts.
This is the only way to achieve a smooth, compact dough. Remember: it should be elastic, not sticky.
Vallì’s tip: Want the perfect dough? For every 100g of 00 flour, your egg should weigh 58–59g.
2. Why do my ravioli open while cooking?
There are a few quick checks you need to make — they’ll only take seconds, but they’ll guarantee perfect results.
Make sure there’s no air trapped inside the ravioli when you seal them — otherwise, they might burst while boiling due to the pressure.
Check that the edges are properly sealed. Press down with your fingers to create a strong seal — if that’s not enough, you can use a fork, but be careful not to puncture the pasta.
Don’t overfill your ravioli: it doesn’t mean less is better — we love plump ravioli too! But if you add too much filling, the pasta might not seal properly.
Valli’s Tip: Bring the cooking water to a boil, then gently drop in the ravioli. Once it returns to a boil, lower the heat to a medium simmer. This slower cooking method helps prevent the ravioli from bursting open and losing their filling into the water.
3. Why does my dough tear when I use the pasta machine?
There are several reasons why this happens… the most common ones are: the dough is too thick, it’s too dry, or you're about to laminate two completely different dough textures.
In any of these cases, it’s totally normal — don’t panic! Just keep going: fold the dough like a letter (wallet-style) and run it through the pasta machine again. Only two layers at a time — no more! Resist the urge to wrap everything up into a ball. Trust the process: fold it in half, roll it through... Even if it looks rough, even if it breaks apart… With every pass through the pasta machine, your dough will get smoother and smoother…And like magic — voilà! Your pasta will be perfect.
Make sure there are no fans blowing directly on the dough — this will dry it out and cause it to tear.
Vallì’s Tip: If your dough falls apart into little pieces… you know what to do? Make a nice puzzle! Two layers at a time (no more than two), piece everything back together. Once you’ve got your puzzle, fold it in half and repeat.
Making homemade pasta is easier than you think. With the right tips, clever tricks, and just the right amount of fun… you too can become a Pasta Pro!
Do you want to learn tips and tricks like these and cook with us?
There’s only one place where you’ll find them all — join our Pasta Lover House, the most pasta-filled virtual kitchen out there!
We’re waiting for you!
