Handmade Egg Pasta
Fresh pasta is about the feel of the dough under your palms. Once you stop relying on machines and start reading the texture, you gain control over the thickness and bite of every strand.
Patience is your primary ingredient
The rest time is non-negotiable; without it, the dough will snap back as you roll it. Keep your workspace clear and dust it sparingly with flour to prevent sticking.
- Wooden board or clean marble countertop
- Bench scraper
- Rolling pin
- Sharp chef's knife
What goes in.
- 400gTipo 00 flour
- 4large eggs, room temperature
- 1 tspfine sea salt
Developing the Elasticity
Use the heel of your hand to push the dough away from you, fold it back, and rotate. Repeat this for at least ten minutes until the surface feels like a firm, dry earlobe.
The method.
Form the well
Dump the flour onto your board and create a deep crater in the center. Crack the eggs into the well and add the salt.
Incorporate
Use a fork to gently beat the eggs, slowly pulling in flour from the inner walls of the crater. Keep going until a shaggy mass forms.
Knead
Use your bench scraper to gather any stray bits and start kneading. Continue until the dough is smooth, supple, and springs back when poked.
Rest
Wrap the dough tightly in plastic wrap and let it sit at room temperature for at least 30 minutes.
Roll
Divide the dough into four pieces. Roll each piece out until it is thin enough to see the shadow of your hand through the sheet.
Cut
Dust the sheets lightly with flour, fold them into loose cylinders, and cut into ribbons with your knife.
Other turns to take.
Semolina Pasta
Replace half the flour with fine semolina for a firmer bite and a rougher surface that clings to heavy sauces.
Herbed Pasta
Fold finely minced parsley or chives into the dough during the final two minutes of kneading.
When it doesn't go to plan.
If the dough feels too dry and crumbly, wet your hands with water and continue kneading; repeat as needed.
Always dust your finished pasta with a little extra flour so the strands do not stick together while waiting to be boiled.
Fresh pasta cooks much faster than dried—three to four minutes in boiling salted water is usually enough.
The ones that keep coming up.
Why is my dough shrinking back while I roll?
The gluten is too tight. Let it rest for another 15 minutes, covered, and try again.
Can I freeze this?
Yes. Dust it well with flour, nest it into small piles, and freeze on a tray before transferring to a bag.
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