Traditional Egg Pasta
Traditional pasta dough is a simple union of flour and eggs, kneaded until smooth and rested long enough to relax the gluten, allowing for a thin, supple roll.
Texture is everything.
The dough should feel like soft play-dough, not sticky. Adjust with a teaspoon of flour or water at a time if the humidity changes the feel.
- Wooden board or large stone surface
- Bench scraper
- Rolling pin or pasta machine
- Plastic wrap
What goes in.
- 400gTipo 00 flour
- 4Large eggs
Developing the elasticity
Use the heel of your palm to push the dough away from you, then fold it back. Repeat this for at least ten minutes until the surface is smooth and springs back when pressed with a finger.
The method.
Form the well
Mound the flour on your work surface and create a wide, deep crater in the center. Crack the eggs into the well.
Incorporate
Using a fork, beat the eggs inside the well, slowly pulling in flour from the inner walls. Once the mixture is thick, use your bench scraper to fold in the rest.
Knead
Gather the shaggy mass and knead vigorously. If it remains crumbly, add water by the half-teaspoon. It should be firm but yield to pressure.
Rest
Wrap the dough tightly in plastic. Let it sit at room temperature for at least 45 minutes. This is non-negotiable; it prevents the dough from snapping back during rolling.
Roll and cut
Divide the dough. Keep the portions you aren't working with covered. Roll thin enough that the shadow of your hand is visible through the sheet before cutting.
Other turns to take.
Semolina Pasta
Replace 100g of 00 flour with fine semolina flour for a firmer, bite-heavy texture common in southern shapes.
Herb Infused
Finely mince parsley or basil and knead into the dough just before resting for flecked, aromatic ribbons.
When it doesn't go to plan.
Don't rush the rest; if the dough feels like a rubber band, it hasn't rested long enough.
Keep your unused dough covered at all times to prevent a dry, leathery skin from forming.
Use a bench scraper to clean your board as you go; dried bits of dough will create lumps in your sheets.
The ones that keep coming up.
Why use Tipo 00 flour?
It is finely milled and low in protein, which results in a tender, silky noodle rather than a chewy or tough one.
Can I use a food processor?
You can pulse the ingredients to combine, but you must finish the kneading by hand to judge the moisture content accurately.
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