Fresh Egg Pasta
This is a rhythmic process that demands focus rather than speed. The goal is a pliable, elastic dough that holds its shape without becoming tough.
Humidity is your variable
The flour will absorb moisture differently depending on the day; keep an extra tablespoon of flour and a bowl of water nearby to adjust the feel of the dough as you knead.
- Wooden board
- Bench scraper
- Rolling pin or pasta machine
- Clean kitchen towel
What goes in.
- 400 gTipo 00 flour
- 4large eggs, room temperature
- 1 tspfine sea salt
Checking gluten development
Stretch a small piece of dough; if it pulls into a thin, translucent membrane without snapping, the gluten is fully developed and ready to rest.
The method.
Form the well
Mound the flour on your board and create a deep, wide crater in the center. Crack the eggs into the crater and add the salt.
Incorporate
Use a fork to beat the eggs gently, gradually pulling in the inner walls of the flour mound. Continue until a shaggy, uneven mass forms.
Knead
Use your palms to push the dough away from you, fold it over, and rotate. Repeat this for 10 minutes. If it feels sticky, dust with a tiny amount of flour.
Rest
Wrap the dough tightly in plastic or cover with an inverted bowl. Let it sit at room temperature for 30 minutes so the gluten relaxes.
Roll
Divide into four pieces. Feed through a pasta machine, starting at the widest setting and reducing by one notch at a time until you reach your desired thickness.
Cut and cook
Cut into your desired width. Drop into a pot of rapidly boiling, heavily salted water; they are done when they float to the surface, usually within 90 seconds.
Other turns to take.
Herbed Pasta
Lay thin parsley or basil leaves onto the dough during the final roll, then cover with a second layer of dough and roll once more to seal.
Spinach Pasta
Replace one egg with 50g of finely chopped, thoroughly squeezed dry cooked spinach for a vibrant green color.
When it doesn't go to plan.
Always dust your pasta machine or board lightly with flour to prevent sticking, but brush off any excess before boiling.
If the dough resists rolling, let it rest for another 10 minutes; it is fighting you because the gluten is too tight.
Cook in a large volume of water to ensure the temperature does not drop when you add the noodles.
The ones that keep coming up.
Why use Tipo 00 flour instead of all-purpose?
Tipo 00 is milled to a finer, silkier consistency that results in a more tender bite, whereas all-purpose flour has a higher protein content that creates a chewier, more rustic texture.
Can I make this ahead of time?
You can store the wrapped dough in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.
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