Making Fresh Egg Pasta
Fresh egg pasta relies on the ratio of one large egg to every 100 grams of Tipo 00 flour. By hand-kneading until the dough is elastic and smooth, then resting it properly, you create sheets that are thin, supple, and quick to cook.
Patience is your primary ingredient.
The flour must hydrate fully before you roll it out, or the dough will fight back by snapping or shrinking. Do not skip the resting phase.
- Large wooden cutting board
- Bench scraper
- Pasta machine or a long rolling pin
- Clean kitchen towel
What goes in.
- 400gTipo 00 flour
- 4Large eggs, room temperature
- 1 tspExtra virgin olive oil (optional)
- pinchFine sea salt
Developing the structure
Use the heel of your hand to push the dough away from you, then fold it back over itself. Repeat this motion until the dough feels like firm, cool wax and springs back when pressed with a finger.
The method.
Form the well
Mound the flour on your board and create a deep, wide well in the center. Crack the eggs into the well and add the salt and oil.
Incorporate
Using a fork, beat the eggs gently. Slowly pull in flour from the inner walls of the well, ensuring the egg doesn't breach the perimeter until a thick paste forms.
Bring together
Once the dough becomes shaggy, use your bench scraper to fold the remaining flour in. Use your hands to form a single, slightly crumbly mass.
Knead
Knead for 10 minutes. If the dough is too dry, wet your hands with water; if it sticks, dust the board with a tiny amount of flour.
Rest
Wrap the dough tightly in plastic wrap and let it sit at room temperature for at least 30 minutes. This relaxes the gluten.
Roll and cut
Cut the dough into quarters. Work with one piece at a time, keeping the others covered. Roll until the sheet is translucent enough to see your hand through, then fold and cut to your preferred width.
Other turns to take.
Spinach Pasta
Blanch 100g of spinach, squeeze out every drop of moisture, purée, and swap for one of the eggs.
Semolina Blend
Replace 100g of Tipo 00 flour with fine semolina flour for a firmer, more resilient bite.
When it doesn't go to plan.
Always dust your cut pasta with a little extra flour or semolina to prevent it from sticking to itself while you prep the sauce.
If you find the dough is snapping back while rolling, it hasn't rested long enough; wrap it up and give it another 10 minutes.
Cook fresh pasta in rapidly boiling salted water for only 2 to 3 minutes; it floats to the top when it is finished.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the texture will be softer and slightly less elastic than when using high-protein Tipo 00 flour.
Why did my pasta turn out tough?
Usually because it was kneaded too long or the dough became too dry during the incorporation phase.
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