Handmade Egg Pasta
Handmade pasta requires only two ingredients and time to rest. You build a well with flour, crack eggs into the center, and fold until a shaggy mass forms, then knead until the dough is smooth and springs back when pressed. Resting for at least thirty minutes is mandatory; skipping this step makes the dough impossible to roll thin.
Don't rush the rest.
The gluten needs to relax, or the dough will snap back like a rubber band while you try to roll it out.
- Large wooden cutting board
- Bench scraper
- Rolling pin
- Kitchen scale
What goes in.
- 400g00 flour or all-purpose flour
- 4large eggs, room temperature
Incorporation from the inside out
Slowly incorporate the flour from the inner walls of your well into the eggs, ensuring you don't break the outer wall too early, which keeps your workstation clean.
The method.
Build the well
Pour the flour onto your board and create a deep, wide crater in the center, ensuring the walls are thick enough to hold the eggs.
Mix
Crack the eggs into the well. Use a fork to whisk them, gradually pulling in small amounts of flour from the inside edges.
Knead
Once a shaggy mass forms, use your bench scraper to gather the loose bits. Knead by pushing the dough away with the heel of your hand and folding it back over itself for ten minutes until the surface is elastic and satin-smooth.
Rest
Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 to 60 minutes.
Roll
Cut the dough into quarters. Keep three covered. Roll the first piece into a thin sheet, dusting with flour only if it sticks, until you can see the shadow of your hand through the dough.
Other turns to take.
Semolina Pasta
Replace 100g of flour with finely ground semolina for a more toothsome, firm bite.
Herb-infused
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 dry, wet your hands and continue kneading rather than adding more liquid.
A wooden board is better than marble or plastic because the slight texture helps the dough grip and stretch.
If you cut the pasta by hand, toss the cut ribbons in a small amount of extra flour immediately to prevent clumping.
The ones that keep coming up.
Why use 00 flour?
It is ground to a very fine, powdery consistency, which results in a softer, more delicate final texture.
How do I know if it's kneaded enough?
Poke the dough firmly with your finger. If the indentation bounces back completely, the gluten is developed.
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