Making Fresh Egg Pasta
There is a shift in texture when you move from dried to fresh pasta. It is softer, silkier, and holds sauces in a way that creates a unified plate rather than just noodles topped with garnish.
The dough needs time to sleep
Do not skip the resting period. It allows the gluten to relax, making the final roll-out significantly easier.
- large wooden board
- bench scraper
- rolling pin or pasta machine
- knife
What goes in.
- 400 g00 flour or all-purpose flour
- 4large eggs
- 1/2 tspfine sea salt
The Well Method
Use a fork to whisk the eggs inside the flour crater, gradually pulling in small amounts of flour from the inner walls. This prevents the eggs from leaking and creates a structured dough base.
The method.
Form the well
Mound the flour on your work surface. Create a deep crater in the center with your fingers until you hit the wood.
Combine
Crack the eggs into the well and add salt. Slowly whisk the eggs and incorporate flour until a thick paste forms, then use your hands to fold in the rest.
Knead
Press the dough with the heel of your palm, fold it over, and rotate. Continue for 10 minutes until the dough is smooth, supple, and springs back when poked.
Rest
Wrap the dough tightly in plastic and leave it at room temperature for 30 minutes.
Roll
Divide into four pieces. Keep three covered. Roll or pass the dough through a machine, thinning it until you can see the shadow of your hand through the sheet.
Cut and cook
Fold the sheets loosely and slice into your desired width. Drop into heavily salted, boiling water and remove as soon as they float, usually after 90 seconds.
Other turns to take.
Spinach Pasta
Add 100g of finely chopped, blanched, and thoroughly squeezed dry spinach to the egg mixture before incorporating the flour.
Semolina Pasta
Replace 100g of the flour with fine semolina for a firmer, more structural bite.
When it doesn't go to plan.
If the dough feels too dry, wet your hands with water rather than adding more liquid to the mix.
Dust your work surface with a fine layer of flour between rolls to prevent sticking.
If using a machine, start at the widest setting and fold the dough back on itself twice before decreasing the thickness.
The ones that keep coming up.
How do I know if the dough is hydrated enough?
The dough should feel like soft playdough. If it feels brittle or crumbly, your eggs were likely too small.
Can I freeze this pasta?
Yes. Dust the cut pasta generously with flour, nest it into small piles, and place them on a tray in the freezer until firm before moving to a storage bag.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe