10 Rules Of Making Fresh Pasta

Ingredients

• 400 g Tipo 00 Flour (double zero flour for fine texture and elasticity)
• 4 pcs Large Eggs (room temperature)
• 0.5 tsp Salt (pinch, plus extra for boiling water)

Instructions

1. Choose Double Zero Flour

   Select 400 g of Tipo 00 (double zero) flour. This flour gives the dough a finer texture and better elasticity than regular all‑purpose flour.

   Time: PT2M

2. Skip the Oil and Combine Ingredients

   In a mixing bowl, make a well with the flour, add a pinch of salt, then crack the 4 eggs into the center. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges until a shaggy dough forms.

   Time: PT5M

3. Maintain the Correct Flour‑to‑Egg Ratio

   The classic ratio is 100 g flour per egg. With 400 g flour you need exactly 4 large eggs. Adjust proportionally if you change the batch size.

   Time: PT1M

4. Knead Thoroughly

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

   Time: PT10M

5. Let the Dough Rest

   Shape the dough into a ball, wrap it tightly in plastic wrap (or cover with a damp cloth), 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 Thinly

   Divide the rested dough into 2‑3 pieces. Using a rolling pin or pasta machine, roll each piece as thin as possible (about 1 mm). If using a machine, start at the widest setting and gradually decrease the thickness.

   Time: PT10M

7. Dust with Flour

   Generously dust the rolled sheets with flour on both sides to keep them from sticking together during cutting.

   Time: PT2M

8. Cut Evenly into Strips

   Fold the floured sheet loosely and cut it into uniform strips (e.g., tagliatelle or fettuccine) using a sharp knife or pasta cutter.

   Time: PT5M

9. Boil Salted Water

   Bring a large pot of water to a rolling boil, add a generous amount of salt (≈1 Tbsp per 4 L of water).

   Time: PT5M

   Temperature: 212°F

10. Cook the Fresh Pasta Briefly

    Drop the fresh pasta strips into the boiling water and cook for 2‑3 minutes, or until al dente. Drain using a fine mesh sieve and immediately toss with your favorite sauce.

    Time: PT3M

    Temperature: 212°F

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g