Hand-Rolled Egg Pasta
Making pasta is less about precision and more about reading the moisture in the dough. You are looking for a texture that resists your thumb when pressed, signaling that the gluten is properly developed.
The texture is in the resting
Do not rush the resting period. If the dough snaps back like a rubber band when you try to roll it, it hasn't relaxed enough.
- large wooden board
- bench scraper
- rolling pin (matarello)
- sharp knife
What goes in.
- 400gTipo 00 flour
- 4large eggs
- 1 tspfine sea salt
Working the well
Use a fork to gently pull flour from the inner wall of the well into the eggs, keeping the exterior flour wall intact until the liquid is thickened.
The method.
Form the well
Dump the flour onto your board and create a deep, wide crater in the center. Crack the eggs into the well and add the salt.
Mix the dough
Beat the eggs with a fork, gradually dragging in flour from the inner walls. Once the mixture is too thick for the fork, use your hands to fold the remaining flour into the mass.
Knead
Use the heel of your hand to push the dough away from you, fold it back, and rotate. Repeat this for at least ten minutes until the surface is smooth and the dough feels like a firm pillow.
Rest
Wrap the dough tightly in plastic and leave it at room temperature for at least 30 minutes to allow the gluten to relax.
Roll
Flatten the dough with your palm, then use a rolling pin to stretch it outward, rotating frequently. Roll until the sheet is translucent.
Cut
Lightly dust the sheet with flour, roll it into a loose log, and cut with a sharp knife into your desired width.
Other turns to take.
Whole Wheat
Replace 100g of Tipo 00 flour with finely milled whole wheat flour for a nuttier, coarser texture.
Herb-infused
Fold finely minced parsley or chives into the dough during the final stages of kneading for color and aroma.
When it doesn't go to plan.
If the dough feels dry and cracks, dampen your hands with water and continue kneading.
Use a wooden surface if possible; the slight texture of the wood helps grip the dough better than stone or metal.
Cook fresh pasta in heavily salted, boiling water for only 2 to 3 minutes until it floats.
The ones that keep coming up.
Why use Tipo 00 flour?
It is finely milled to a specific texture that produces a silkier dough than standard all-purpose flour.
How do I know if it's thin enough?
You should be able to hold the sheet up to the light and clearly see the outline of your fingers through the pasta.
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