Making Fresh Egg Pasta
This is a rhythmic process that relies on feel rather than rigid measurements. Your environment—the humidity in the air and the size of your eggs—will dictate how much flour you actually need.
Commit to the rest time.
If you try to roll the dough out immediately after kneading, it will fight back and snap, causing frustration. Giving the gluten 30 minutes to relax is the difference between a workout and a smooth roll.
- large wooden board
- bench scraper
- rolling pin
- sharp knife
What goes in.
- 400g00 flour, plus extra for dusting
- 4large eggs
- 1 pinchfine sea salt
Developing the dough
Keep kneading until the surface of the dough is smooth and springs back when pressed with a finger. If it feels sticky, add flour a teaspoon at a time; if it’s crumbly and dry, wet your hands and keep working.
The method.
Form the well
Mound the flour on your board and create a deep, wide well 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 well. Continue until the mixture thickens into a paste.
Knead
Use your hands to bring the shaggy mass together. Knead for 10 minutes, pushing the dough away with the heel of your hand and folding it back over itself.
Rest
Wrap the dough tightly in plastic and leave it at room temperature for 30 minutes.
Roll
Dust your board lightly. Roll the dough from the center outward, rotating it frequently, until it is thin enough that you can see the shadow of your hand through the sheet.
Cut
Dust the sheet generously with flour, roll it into a loose cylinder, and use a sharp knife to cut your desired width. Unfurl immediately.
Other turns to take.
Spinach Pasta
Blanch 100g of fresh spinach, squeeze every drop of moisture out, and puree it with your eggs before adding to the flour.
Semolina Blend
Replace 100g of the 00 flour with fine semolina flour for a firmer, more structural bite.
When it doesn't go to plan.
Always dust your board with more flour than you think you need when rolling to prevent sticking.
If your dough feels like rubber during rolling, stop and let it rest for another 10 minutes.
Boil fresh pasta in heavily salted water; it cooks in 2 to 3 minutes, rising to the surface when ready.
The ones that keep coming up.
Can I use all-purpose flour?
Yes, but the texture will be slightly less refined and silkier than 00 flour.
How do I store the leftovers?
Dry the cut pasta on a rack for an hour, then toss with flour and freeze in a mound for up to a month.
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