How to Make Fresh Pasta

Ingredients

• 36 pieces Egg Yolks (room temperature)
• 750 g Double Zero Flour (sifted; if unavailable use all‑purpose flour)

Instructions

1. Gather Ingredients and Equipment

   Measure 750 g of double‑zero flour and separate 36 egg yolks. Set a large mixing bowl, fork, dough scraper, and kitchen scale nearby.

   Time: PT5M

2. Combine Egg Yolks

   Place the egg yolks in the mixing bowl and whisk until they are smooth and slightly frothy.

   Time: PT5M

3. Incorporate Flour

   Gradually add the sifted flour to the yolks, stirring with the fork until a shaggy dough forms. Once most of the flour is incorporated, begin using your hands to bring the dough together.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 10–15 minutes until it becomes smooth, elastic, and no longer sticks to your hands.

   Time: PT12M

5. Rest the Dough

   Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

6. Roll the Dough

   Divide the rested dough into 4 pieces. Using a pasta machine (or a rolling pin), flatten each piece and run it through the machine starting at the widest setting, folding and passing it several times. Gradually decrease the setting until you reach the desired thickness (usually setting 4‑5 for fettuccine).

   Time: PT15M

7. Cut and Shape

   Cut the rolled sheets into your preferred shape—fettuccine strips, tagliatelle, or use a ravioli cutter for stuffed pasta. Toss lightly with flour to keep strands separate.

   Time: PT5M

Nutrition Facts

Calories

780

Protein

29 g

Carbohydrates

90 g

Fat

30 g

Fiber

5 g