Pasta
Fresh Egg Pasta
A simple egg pasta dough, rolled by machine and cut into tagliatelle or pappardelle.
This is the same dough I put on every table at my pasta nights. It is tipo 00 flour with a little semola rimacinata for bite, good organic eggs and a bit of patience with your hands. There is no oil and no salt in the dough; the salt goes in the cooking water. Once you have made it a couple of times, you will not need to look at the recipe.
Serves about 4 (one batch) · About 1 hour (30 minutes hands-on, 20 minutes rest, 2 minutes to cook)
Ingredients
- 290 g tipo 00 flour or bread flour (10 1/4 oz, about 2 1/3 cups), plus a little for dusting
- 70 g fine semola rimacinata, twice-milled durum semolina (2 1/2 oz, about 1/2 cup)
- 4 large organic eggs, about 55 to 60 g each (2 oz each)
- Semolina, for tossing the cut pasta
Method
- Mix the flour and semola rimacinata together on a clean board or counter, pile it up and make a wide well in the middle.
- Crack the eggs into the well.
- Beat the eggs with a fork, then slowly pull the flour in from the walls until the dough turns shaggy.
- Knead the dough with the heel of your hand for 8 to 10 minutes, until it is smooth and springs back when you press it.
- Wrap the dough and let it rest for 20 minutes while you clear your board and set up the pasta machine.
- Cut the dough into four pieces and keep the ones you are not using covered.
- Flatten one piece, run it through the widest setting of the machine, fold it in three and run it through again.
- Work down the settings one at a time until you can just see your hand through the sheet.
- Dust the sheet with flour and cut it into tagliatelle or pappardelle.
- Toss the ribbons with semolina and keep them in loose nests while you roll the rest.
- Bring a wide pot of well-salted water to a rolling boil on the stove and cook the pasta for 90 seconds to 2 minutes.
- Lift the pasta straight into your warm sauce with tongs, add a splash of the pasta water, and toss it over medium heat for about 30 seconds until it looks glossy.
- Plate it right away.
Notes
- No machine? Roll the dough with a long rolling pin until it is very thin, then roll it up loosely and cut it with a knife.
- For ravioli, keep a quarter of the dough back and roll it one setting thinner than your ribbons. Cook them at a gentle boil for 3 to 4 minutes, until they float.
- Good sauces for this pasta are a simple pomodoro with basil, lemon and Parmigiano with black pepper, or cacio e pepe.
Cook with me
Want to cook this with your team?