Description
Silky, golden homemade egg pasta with a tender bite and rich flavor that no dried pasta can match. The same dough becomes fettuccine, tagliatelle, lasagna sheets, or filled pastas like ravioli. Rolling it by hand takes a few tries before the sheets come out even.
Ingredients
Units
- 2 cups (260g) all-purpose flour or 00 flour
- 3 large eggs
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- Semolina flour or extra all-purpose flour for dusting
Instructions
- Mound the flour on a clean work surface and create a wide well in the center, like a volcano crater. Crack the eggs into the well, add the olive oil and salt.
- Using a fork, beat the eggs gently in the center while gradually pulling in flour from the inner walls of the well. Continue incorporating flour until the mixture becomes too thick to stir with a fork.
- Switch to your hands and bring the dough together, folding the remaining flour in from the edges. It will be shaggy and rough at first.
- Knead the dough firmly for 8-10 minutes, pushing it away with the heel of your hand, folding it over, and rotating it a quarter turn. The dough is ready when it is smooth, elastic, and springs back slowly when poked. It should feel like a firm, smooth earlobe.
- Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes. This is essential — it relaxes the gluten so the dough rolls out smoothly instead of springing back.
- Divide the dough into 4 pieces. Working with one piece at a time (keep the rest wrapped), flatten it into an oval and roll through a pasta machine starting at the widest setting. Fold in thirds, rotate 90 degrees, and roll through the widest setting again. Repeat this 3-4 times to develop a smooth sheet, then progressively reduce the thickness setting until desired thinness is reached.
- Cut the sheets into your desired shape. Toss cut pasta with semolina flour to prevent sticking. Cook in generously salted boiling water for 2-3 minutes until tender but still slightly firm.
Notes
- 00 flour produces a silkier pasta, but all-purpose flour is perfectly acceptable and easier to find.
- Give the dough its full 30-minute rest. Skip it and the gluten stays too tight, and the dough will fight you the whole time you are rolling.
- If you don’t have a pasta machine, you can roll by hand with a rolling pin — roll as thin as possible, aiming for near-translucent sheets.
- Fresh pasta cooks in 2-3 minutes, much faster than dried. Watch it carefully and taste early.
- Uncooked pasta nests can be frozen on a parchment-lined tray, then transferred to a bag. Cook from frozen, adding 1 minute to the cooking time.
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1
- Sodium: 340
- Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 12