Pasta Making 101
A step-by-step guide to making fresh pasta at home
VIDEO COMING SOON!
What you’ll need:
300 g durum wheat semolina - purchase here!
2 egg yolks (~36 - 40g)
3 whole eggs (~150 g)
A pinch of salt
Extra durum wheat semolina, for dusting
Water, as needed
Makes about 1 lb of fresh pasta.
The Method:
Mound the flour. Place flour on a clean surface and shape into a mound. Hollow out a large wide well in the center of the mound.
Add the eggs. Add whole eggs, yolks, and salt in the center of the well. Using a fork, gradually incorporate flour, pulling inward from the inside edges of the well.
Bring the dough together. Once the mixture becomes too thick for the fork, use your hands to bring everything together. The dough should be rough and shaggy, not smooth. If there is loose flour that won’t incorporate, wet your hands and continue.
Knead the dough. Transfer dough to a clean work surface. Knead for 8-10 minutes. The finished dough should feel firm and spring back slightly when pressed. Knead by:
pushing the dough away with the heel of your hand → folding it back toward you → rotating the dough 90° → repeat
Rest the dough. Form the dough into a ball, wrap tightly in plastic or seal in a container. Rest for 30-60 minutes at room temperature or overnight in the fridge.
Portion. Split the dough into 4 equal parts. Keep what you’re not working with covered so it doesn’t dry out.
Shape. From here, it’s up to you. Roll flat and cut into fettuccine, linguine, or lasagna sheets. Or do some experimenting with other traditional shapes like orecchiette, farfalle, or trofie. Have fun with it!