Making Fresh Egg Pasta
Fresh pasta requires only flour and eggs, handled with patience until the dough transforms from a shaggy mess into a smooth, elastic ball. The secret lies in the resting period, which allows the gluten to relax enough so you can roll the sheets paper-thin without them snapping back.
Commit to the rest.
If you try to roll this dough without letting it sit, it will fight you. Give it at least thirty minutes tucked under a bowl.
- Large wooden cutting board
- Bench scraper
- Pasta machine or rolling pin
- Plastic wrap
What goes in.
- 300gType 00 flour
- 3large eggs
- 1 tspolive oil (optional)
Creating the dough structure
Building a wide, high-walled well of flour ensures the eggs don't leak out before you can incorporate them, keeping the hydration even throughout the dough.
The method.
Form the well
Dump the flour onto your board and create a wide crater in the center. Crack the eggs into the middle and add the oil.
Whisk and fold
Use a fork to gently beat the eggs, slowly pulling in flour from the inner walls of the crater. Do this until the mixture becomes a thick paste.
Bring together
Use your bench scraper to fold the remaining flour into the center until a shaggy, uneven mass forms.
Knead by hand
Press the heel of your hand into the dough, push away, fold it back, and rotate. Do this for 10 minutes until the surface is smooth and springs back when poked.
Rest
Wrap the dough tightly in plastic. Let it sit at room temperature for 30 to 60 minutes.
Roll
Cut into quarters. Use your machine on the widest setting, folding the dough into thirds and running it through until the sheet is uniform.
Other turns to take.
Spinach Pasta
Add 50g of finely chopped, squeezed-dry blanched spinach to the egg mixture before incorporating the flour.
Semolina Blend
Replace 50g of the 00 flour with fine semolina flour for a firmer, more structural bite.
When it doesn't go to plan.
If the dough feels dry and cracks, wet your hands with water and keep kneading.
Keep your work surface lightly floured, but don't overdo it or the pasta will get tough.
Always keep the dough you aren't working on covered so it doesn't dry out.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the texture will be slightly chewier and less silky than 00 flour.
How long can I store this?
Fresh dough can stay in the fridge for up to 24 hours, though it may darken slightly due to the eggs.
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