How to make: Fresh Pasta

Ingredients

• 400 g All-Purpose Flour (preferably 00 flour for tender pasta, sifted)
• 2 pieces Eggs (large, room temperature, whole eggs)
• 7 pieces Egg Yolks (large, room temperature)

Instructions

1. Separate Eggs and Yolks

   Separate 2 whole eggs and 7 yolks, keeping the yolks in a separate bowl. Use your hand for quick separation.

   Time: PT5M

2. Create Flour Well

   Measure 400 g flour onto a clean work surface and form a well in the center, leaving a small ridge around the edge.

   Time: PT2M

3. Incorporate Eggs

   Pour about 90 % of the egg mixture into the well, then gradually use a fork to pull flour into the liquid, working from the edges inward. Avoid breaking the flour wall completely.

   Time: PT5M

4. Knead Dough

   Using clean hands, knead the mixture until it becomes smooth, elastic, and no longer grainy—about 10 minutes. The dough should be slightly tacky but not sticky.

   Time: PT10M

5. Rest Dough

   Shape the dough into a ball, trim any ragged edges, then wrap tightly in plastic wrap or place in a ziplock bag. Refrigerate at 4 °C for 2 hours to relax the gluten.

   Time: PT2H

   Temperature: 4°C

6. Flatten Dough

   Remove the chilled dough from the fridge, lightly dust the work surface with flour, and use a rolling pin to flatten it into a thin sheet, about 2 mm thick.

   Time: PT5M

7. Fold and Roll for Smoothness

   Fold the sheet over itself (like a letter) and roll it out again. Repeat this folding‑and‑rolling process 3–4 times until the surface is smooth and no grainy flecks remain.

   Time: PT10M

8. Cut Pasta

   Trim the edges of the sheet, then cut it into desired shapes (e.g., fettuccine or tagliatelle) using a sharp knife or pasta cutter. Dust the cut strands with a little flour to prevent sticking.

   Time: PT5M

9. Cook Pasta

   Bring a large pot of salted water to a rolling boil (100 °C). Add the fresh pasta and cook for 3–5 minutes, or until al dente. Reserve a cup of cooking water before draining.

   Time: PT5M

   Temperature: 100°C

10. Serve

    Drain the pasta, toss with your favorite sauce (butter & sage, simple tomato, or pesto), and serve immediately. Add a splash of reserved cooking water if needed to loosen the sauce.

    Time: PT2M

Nutrition Facts

Calories

496

Protein

19 g

Carbohydrates

76 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Semolina Flour, Bread Flour
• Instead of Eggs: Egg substitute (for vegans, will affect texture)
• Instead of Egg Yolks: Extra egg whites (less rich)

Equipment Needed

• Mixing Bowl
• Fork
• Ziplock Bag (optional)
• Plastic Wrap (optional)
• Refrigerator
• Rolling Pin
• Sharp Knife
• Large Pot
• Colander

Critical Steps — Do Not Skip

• Incorporate Eggs
• Knead Dough
• Rest Dough
• Fold and Roll for Smoothness

Chef Tips from the Video

• Use high‑quality, bright orange yolks for maximum richness.
• If possible, use 00 flour for a silkier texture.
• Let the dough rest the full 2 hours; a shorter rest yields a tougher bite.

Troubleshooting

Storage

Refrigerator: Store wrapped pasta in the fridge for up to 2 days.

Freezer: Freeze in airtight bags for up to 1 month; thaw in the fridge before cooking.

Room temperature: Do not store at room temperature; it will dry out.

Make-Ahead Tips

• The dough can be prepared up to 2 days in advance and kept refrigerated.
• Freeze the rolled sheets in a single layer on a tray, then transfer to a freezer bag for long‑term storage.

Frequently Asked Questions