Homemade egg pasta with a hint of lemon and dill for broth (in the style of Olga Smile)

Prepare your workspace: a clean, dry countertop or pastry board, a large bowl, a rolling pin, a knife, a lemon zester, kitchen tongs, and a sieve. Weigh all ingredients accurately in grams. Take the eggs out of the fridge for 15–20 minutes to reach room temperature — this makes it easier to combine with the flour.

On a wide countertop, pile the flour into a mound, level the surface, and then make a deep well in the center (about 8–10 cm in diameter). Gradually crack the eggs into the well (first three, then check the consistency, you can add the last one if needed), add salt and oil. Focus on mixing the inner part first with a fork — mix the eggs with the flour only in the central part until a thick, sticky mass forms. This is the classic "well" method.

When the mixture in the center starts to thicken and holds onto the remaining flour, begin to pull the flour from the sides of the mound and knead it with the central mixture using your hand or a spatula. Knead the dough for 8–10 minutes — press, scrape, and fold the dough over itself. The dough is ready when it is smooth, elastic, slightly springy, and stops sticking heavily to your hands (if it sticks slightly, dust the countertop with a little flour).

Form a ball from the dough with a diameter of about 10–12 cm, wrap it tightly in plastic wrap or place it in a bowl and cover it with a damp cloth. Set aside at room temperature for 30 minutes — this resting period will allow the gluten to relax and make rolling easier.

Divide the dough into 2–3 equal parts (smaller parts are easier to roll out). Take one part and cover the rest. Sprinkle the countertop with a thin layer of flour, place a piece of dough on it, and roll it out with a rolling pin into a rectangle about 1–2 mm thick (for wide ribbon pasta). If you have a pasta machine, pass the dough through the thickest setting several times, then gradually decrease the thickness to 1–2 mm.

Sprinkle the rolled-out sheet lightly with flour, gently fold it lengthwise (not tightly) into three or four layers to make cutting easier. Using a sharp knife, cut into strips 6–8 mm wide (for broth noodles, I prefer wider strips that hold the broth well). Unroll the strips and lay them out on a clean cloth or pasta dryer to dry slightly (10–15 minutes).

Prepare a broth (clear, hot) or a large amount of salted boiling water — for 4 servings, use at least 2–3 liters of broth/water. When the broth is gently boiling (not vigorously), add portions of fresh pasta (not all at once, to maintain the temperature). Cook the pasta for 2–4 minutes, depending on the thickness — start checking after 2 minutes. The pasta should be al dente: soft, but with a slight resistance in the center.

After removing the pasta from the broth (if the pasta is served in the broth — remove it directly into bowls with hot broth), add 1/2 tablespoon of clarified butter (optional) on top and gently mix to give it a shine. Sprinkle with finely chopped fresh dill and a bit of grated lemon zest (optional) — these additions should be added just before serving to keep them fresh and aromatic.

Pour hot broth into each bowl first, add a portion of pasta (about 120–150 g of cooked pasta per serving), and make sure the pasta is evenly distributed. Finally, add a few sprigs of dill for decoration and serve immediately. The pasta tastes best right after preparation — it is then the most delicate.