Fresh egg Pasta by Hand
I was fortunate to learn how to make fresh pasta from a true expert, Sfoglina Simonetta Capotondo. Simonetta is an artisan pasta maker from Ancona, Italy who visited the US last summer to teach a high-end Italian restaurant chain new pasta shapes and techniques. Simonetta won 2nd place in all of Italy for the best professional handmade pasta. I was lucky enough to attend half a dozen of her workshops and it became my new obsession.
[READ!] Important Pasta Facts:
Generally speaking, from the center of Italy to the north, pasta is made with eggs and 00 flour. From the center down to the south, it's made with just semolina flour and water.
Semolina flour and 00 flour are both made from wheat, but they differ in their levels of protein, "hardness".
Many recipes mix the flours, but a "purist" approach from Bologna (considered an epicenter of Italian egg pasta) only uses 00 flour.
Many recipes call for oil and salt in the dough. You don't need oil, and I prefer to heavily salt my pasta water and not put it inside the dough.
Ingredients [AS A RATIO]:
80g Italian "00 Flour" PER 1 egg
For example, 3 eggs and 240g of flour.
I highly recommend using a scale, but 240g flour = a bit less than 2 cups.
Dump the flour onto a work surface in one single mass. Use a small bowl or your fingers to create room in the middle for the eggs with a ring of flour as a barrier.
Crack the eggs into the middle and beat them with a fork, at first trying not to touch the flour. After the eggs are beaten well, gradually add the flour from the inside of the wall, still mixing with the fork.
Once the middle of your mixture has a decent amount of flour mixed in, meaning it's no longer in danger of running all over the table, you can start kneading -- preferably with a bench scraper at first while it's still very sticky.
Knead vigorously for 10 minutes straight (set a timer!), turning 90º often to try to keep a single seam on top. When the dough is totally smooth, form a ball and cover with plastic wrap.
Let it sit at room temperature for 30 minutes. The flour will hydrate and the gluten will relax.
Use the largest flat rolling pin you can find to roll out your pasta. Turn the dough often to keep a generally circular shape. It helps to let most of it hang from the side of the table, using gravity to help it stretch. If the dough feels on the stickier side, add flour as needed. If it feels dry, moisten with damp hands (A LITTLE AT A TIME!)
Once the pasta sheet is very thin, cut to your desired shape. In my TikTok video, I show you how to cut tagliatelle. Make sure the pasta is well-dusted with flour so it doesn't stick to itself.
If you're not using your fresh pasta within the same day, freeze it in a Tupperware. You can boil it from frozen. Fresh pasta can cook in 30s-2mins in heavily-salted boiling water. It's done when it floats and makes lots of white bubbles in the water. The frozen pasta will take a bit longer to cook.