Hand-Cut Egg Pasta
This is the foundation of a real meal. Forget the box; once you feel the elasticity of dough you kneaded by hand, you will understand why pasta is rarely just a side dish.
Rest is not optional
The gluten needs time to relax after kneading, or the dough will snap back like a rubber band when you try to roll it. Do not skip the resting period.
- Large wooden cutting board
- Bench scraper
- Rolling pin
- Sharp chef's knife
What goes in.
- 400gTipo 00 flour
- 4Large eggs
- 1 pinchFine sea salt
Checking your gluten
Stretch a small piece of dough; if it becomes translucent without tearing, the protein network is ready.
The method.
Form the well
Mound the flour on the board and create a deep crater in the center. Crack the eggs into the well and add the salt.
Incorporate
Use a fork to beat the eggs, slowly drawing in flour from the inner walls of the well until a thick paste forms.
Knead
Use the bench scraper to fold the remaining flour into the mass. Knead with the heel of your hand for 10 minutes until the dough is smooth and springs back when pressed.
Rest
Wrap the dough in plastic and leave it on the counter for 30 minutes. It should feel relaxed, like soft clay.
Roll
Divide into quarters. Roll each piece outward from the center, rotating frequently, until you have a sheet thin enough to see shadows through.
Cut
Dust the sheet lightly with flour, fold it loosely into a cylinder, and slice ribbons of your desired width with the knife. Unfurl them immediately.
Other turns to take.
Herb Pasta
Fold finely minced parsley or chives into the dough during the final two minutes of kneading.
Spinach Pasta
Substitute one egg for 50g of finely chopped, thoroughly squeezed dry cooked spinach.
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.
Keep your board lightly floured, but brush off the excess before cutting to prevent the ribbons from sticking together.
Cook the pasta in a large pot of aggressively salted boiling water; it will rise to the surface in roughly 90 seconds.
The ones that keep coming up.
Why use Tipo 00 flour?
It is milled to a finer consistency than standard all-purpose flour, resulting in a silkier texture that holds its shape better.
Can I use a food processor?
You can pulse the ingredients until they form coarse crumbs, but you must finish the kneading by hand to develop the right structure.
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