Making Fresh Egg Pasta
This is a fundamental skill that changes how you approach a weeknight meal. You are building a dough that is elastic enough to roll paper-thin yet firm enough to hold its shape when boiled.
Patience is your primary ingredient.
The dough must rest for at least thirty minutes; if you try to roll it before then, it will fight back and shrink. Prepare a clean, wide workspace, as you will need room to stretch and knead.
- large wooden board
- bench scraper
- pasta machine or rolling pin
- clean kitchen towel
What goes in.
- 400gType 00 flour
- 4large eggs, room temperature
- 1/2 tspfine sea salt
Developing the structure
Use the heel of your hand to push the dough away from you, fold it over, and rotate. Keep going until the surface is no longer sticky and feels like a soft, resilient cushion under your thumb.
The method.
Form the well
Mound the flour on your board and create a deep, wide crater in the center. Crack the eggs into the well and add the salt.
Incorporate
Use a fork to gently beat the eggs, gradually pulling in small amounts of flour from the inner walls of the crater. Keep the flour wall intact until the egg mixture is thick enough to hold.
Bring together
Once the egg is mostly absorbed, use your bench scraper to fold in the remaining flour. Use your hands to form a shaggy ball.
Knead
Knead the dough for 8-10 minutes. If it feels too dry, wet your hands with water; if too sticky, dust the board with a teaspoon of flour. The finish should be satin-smooth.
Rest
Wrap the dough tightly in plastic or cover it with an inverted bowl. Let it sit at room temperature for 30-60 minutes.
Roll and cut
Cut the dough into quarters. Keep three pieces covered while you work one through the machine, starting at the widest setting and narrowing it until you can see the shadow of your hand through the sheet.
Other turns to take.
Spinach Pasta
Squeeze the moisture out of 100g of cooked spinach and puree it with the eggs before mixing.
Semolina Pasta
Replace 100g of Type 00 flour with fine semolina flour for a firmer, bite-heavy texture.
When it doesn't go to plan.
Always dust your pasta sheets with a tiny bit of flour before folding them to cut, otherwise they will stick into a solid block.
The dough should feel slightly tacky but not leave residue on your fingers.
If using a machine, don't rush the settings; go through every level to ensure even thickness.
The ones that keep coming up.
Why is my dough shrinking back when I roll it?
The gluten is still too tight. Wrap it back up and let it rest for another fifteen minutes.
Can I make this in a food processor?
You can, but the heat from the blades often creates a tough dough. Hand-mixing is more reliable for consistent results.
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