Fresh Pasta is easier than you think

Ingredients

• 300 g Double Zero Flour (finely milled, also called 00 flour; sifted)
• 1.25 g Salt (fine sea salt; use half the amount if using coarse kosher salt)
• 3 Large Eggs (about 180 g total weight; use large eggs for accurate ratio)
• 2 Egg Yolks (adds richness; total egg weight remains ~180 g)
• 50 g Semolina Flour (for dusting the sheets and preventing sticking)

Instructions

1. Measure Flour and Salt

   Weigh 300 g double zero flour and 1.25 g fine sea salt using a kitchen scale. Place the flour in a large mixing bowl.

   Time: PT5M

2. Create a Well and Add Eggs

   Make a well in the center of the flour, crack three large eggs into it, add two yolks, and gently whisk with a fork until combined.

   Time: PT5M

3. Form and Knead the Dough

   Using your hands, bring the flour and egg mixture together into a shaggy dough, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.

   Time: PT10M

4. Rest the Dough

   Shape the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 2 hours. This relaxes the gluten.

   Time: PT2H

5. Divide and Flatten

   Unwrap the rested dough, cut it into 4 equal pieces, and lightly dust each piece with semolina. Flatten each piece with a rolling pin to a rough rectangle before feeding into the pasta roller.

   Time: PT20M

6. Roll the Dough Thin

   Pass each piece through the pasta roller starting at setting 8 (thickest). Fold the sheet, dust with a little semolina, and repeat, decreasing the setting one notch at a time until you reach setting 2 for fettuccine or linguine thickness.

   Time: PT10M

7. Cut into Noodles

   Feed the thin sheets through the appropriate cutter attachment (fettuccine, linguine, or pappardelle). Lay the cut noodles on a floured surface or a drying rack.

   Time: PT5M

8. Cook the Fresh Pasta

   Bring a large pot of salted water (1 L per 100 g pasta) to a rolling boil. Add the fresh noodles and cook for 2–3 minutes, or until al dente.

   Time: PT5M

   Temperature: 100°C

9. Drain and Serve

   Using a colander or pasta spider, quickly drain the pasta, reserving a splash of cooking water. Toss with your favorite sauce and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

38 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Double Zero Flour: All‑Purpose Flour (use slightly less water)
• Instead of Salt: Kosher Salt (use 0.6 g)
• Instead of Semolina Flour: Fine Cornmeal

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Hand or Stand Mixer (paddle attachment) (optional)
• Pasta Roller (manual or countertop)
• Pasta Cutter Attachments (fettuccine, linguine, pappardelle)
• Plastic Wrap
• Large Pot
• Colander or Pasta Spider
• Cutting Board

Critical Steps — Do Not Skip

• Accurate weighing of flour and eggs
• Kneading the dough for a full 10 minutes
• Resting the dough for 2 hours
• Rolling the dough thin without tearing
• Dusting with semolina to prevent sticking

Chef Tips from the Video

• Use a kitchen scale for every ingredient – it guarantees consistent results.
• If you don’t have a pasta roller, roll the dough by hand to a thickness of about 1 mm, then fold and cut with a sharp knife.
• A pinch of olive oil in the dough can make the texture silkier, but it’s optional.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic and store up to 24 hours.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month.

Room temperature: Freshly cut noodles can dry on a rack for up to 30 minutes before cooking.

Make-Ahead Tips

• The rested dough can be refrigerated for up to 24 hours; bring to room temperature before rolling.
• Dry cut noodles on a rack for 15‑20 minutes and freeze for later use.

Frequently Asked Questions