Hand-Cut Pasta Dough
Making pasta by hand is less about precise measurement and more about responding to the humidity in your kitchen and the size of your eggs. Once you master the feel of the dough, you will stop relying on recipes and start relying on your hands.
Humidity is your variable
The flour will absorb moisture from the air, so expect to adjust the amount of egg if the dough feels dry or tacky. Let the dough rest covered; without this, it will fight you at every turn of the rolling pin.
- large wooden board
- bench scraper
- rolling pin
- sharp knife
- plastic wrap
What goes in.
- 400g00 flour or all-purpose flour
- 4 largeeggs (room temperature)
- 1 tspfine sea salt
Push and fold
Use the heel of your hand to push the dough away from you, then fold it back over itself. Repeat this motion until the surface of the dough is uniform and returns to shape when poked.
The method.
Form the well
Mound the flour on your work surface. Create a deep, wide well in the center and crack the eggs into it. Add the salt to the eggs.
Whisk and incorporate
Use a fork to whisk the eggs, gradually pulling in the flour from the inner walls of the well. Continue until the mixture thickens into a shaggy paste.
Knead
Use your bench scraper to gather the loose flour. Knead the dough for at least ten minutes until it is smooth and no longer sticks to your hands.
Rest
Wrap the dough tightly in plastic. Let it sit at room temperature for at least 45 minutes; this allows the gluten to relax so the dough rolls thin without tearing.
Roll and cut
Roll the dough as thin as possible. Lightly dust with flour, fold it loosely into a cylinder, and use your knife to slice into ribbons of your desired width.
Other turns to take.
Herbed Pasta
Fold finely chopped parsley or chives into the dough during the final two minutes of kneading.
Spinach Pasta
Substitute one egg with 50g of finely pureed, squeezed-dry spinach for a vibrant green dough.
When it doesn't go to plan.
If the dough feels too stiff, wet your hands with water and continue kneading instead of adding more egg.
Use a wooden board rather than a stone or metal counter; the slight grip of the wood helps build the dough structure.
Shake out the cut ribbons immediately and toss with a little flour so they do not stick together while you prepare the water.
The ones that keep coming up.
How do I know if the dough is thin enough?
You should be able to see the shadow of your hand through the sheet of pasta when held up to the light.
Can I use a mixer?
You can use a food processor to combine the ingredients, but finish the kneading by hand to ensure the dough reaches the proper texture.
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