Ingredients
Check off ingredients as you go
For 5-6 servings
- 4 medium eggs
- 400g (3¼ cups) sifted flour
- Half teaspoon fine salt (optional)
For successful fresh pasta, the general rule is to use double the weight of flour compared to the eggs. If we consider that a medium egg weighs 50g (about 1.75 oz), you’ll need 100g (¾ cup) of flour. If you have a scale, weighing the eggs is ideal to add exactly double their weight in flour.
Put the eggs in a mixing bowl (or stand mixer bowl). If you have a stand mixer, this step requires almost no effort. Lightly beat the eggs then add the flour, salt, and oil. Knead for a few minutes until the dough is smooth and uniform. At first, regardless of your kneading method (mixer or by hand), it will look crumbly - this is completely normal, just keep kneading for a few minutes. When it looks more formed and smooth, finish by hand and form a nice ball. Wrap it well in plastic wrap so it doesn’t dry out, and let it rest in the fridge for a few hours or overnight. Resting the dough is important as it helps give the pasta good elasticity.
Remove the dough from the fridge. If it’s been chilling for several hours, let it warm up slightly, then divide into several portions (I divided into 4). Now, either you’ve had the good sense to invest in a pasta roller machine or you’ll use a rolling pin. On a clean, lightly floured work surface, flatten to create a wide band that’s really thin - you should be able to see through it. Don’t hesitate to turn it. The dough shouldn’t stick at all; if it does, add more flour. With a pasta machine, I go up to setting 6.
When it’s nice and thin, roll it up from the short side!
Then cut! Here I made tagliatelle but you can make cannelloni, lasagna… This is also the stage where you can freeze them!
- To use them right away, just cook for barely a few minutes - if you just made them it’s very very quick! If you froze them, cooking time will be closer to 8 minutes. The best approach is to taste, as it would be a shame to overcook them.
Tips and Variations
- As mentioned, cut pasta can be frozen. If making lasagna, separate each sheet with parchment paper.
- This pasta is fresh and made with raw eggs so consume quickly if not freezing.