Fresh Pasta Dough

Fresh Pasta Dough

Prep Time: 1h 15 minutes

Cook Time: 5 minutes

Servings: 4

Ingredients:

• 400 grams ‘00’ flour (or ap flour), plus more for dusting
• 4 large eggs
• 1 tbsp olive oil
• Big pinch of salt

Directions:

1. Measure out 400 grams of flour and spread a clean countertop.
2. Create a well in the center of the flour. Use your fingers or a spoon to make a deep indentation in the middle.
3. Crack the eggs into the well. Add the olive oil and a pinch of salt.
4. Using a fork, start beating the eggs while gradually incorporating the flour from the sides of the well. Be careful not to break the outer walls of the well, as it will prevent the eggs from mixing with the flour properly.
5. Once the dough becomes too thick to mix with a fork, start using your hands or a bench scraper to combine the ingredients. Gather the dough and any remaining flour bits into a rough ball.
6. Begin kneading the dough with the heel of your hand. Push the dough away from you, fold it in half, and then rotate it slightly. Repeat this process for about 8-10 minutes or until the dough becomes smooth and elastic.
7. If the dough feels too sticky, add a small amount of flour to the surface and incorporate it into the dough. If it feels too dry, lightly wet your hands with water and continue kneading.
8. When the dough is completely smooth, shape it into a ball. Cover it with plastic wrap and let it rest at room temp for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with.
9. After the resting time, uncover the dough. It should feel softer and more pliable.
10. Cut the dough into smaller sections for easier handling. Flatten each section with your hands or a rolling pin.
11. PASTA MACHINE: Feed it through the machine at the thickest setting. Fold into thirds and run through the same thickness. Repeat one more time. This ensures the dough is even and makes the dough even smoother.
12. Reduce the setting to the next thickness. Pass the dough through, and repeat once more.
13. Reduce the setting one more time and run the sheet of dough through twice. Attach the spaghetti or linguine attachment, and run the sheet through.
14. Toss the spaghetti slightly on a floured baking sheet (you can use semolina, too) to prevent sticking. Gently lay the pasta onto the baking sheet and cover with a kitchen cloth while you finish the remaining dough sections.
15. NO PASTA MACHINE: Use a rolling pin to roll out the dough on a floured surface. Fold into thirds and roll out. Repeat one more time.
16. Finally, roll it out as thinly as possible, aiming for an even thickness.
17. Once you have rolled out the dough, you can cut it into the desired pasta shape, such as fettuccine, tagliatelle, or lasagna sheets.
18. Toss the spaghetti slightly on a floured baking sheet (I also added some semolina too) to prevent sticking. Gently fold into a ball and cover with a kitchen cloth while you finish the remaining dough sections.
19. COOK THE PASTA: Bring a pot of salted water to a boil and cook the pasta for a few minutes until al dente. You know it’s ready when the pasta begins to float.
20. Drain the cooked pasta, or ladle it immediately into your pot of sauce. Just make sure to reserve some of the pasta water for the sauce.
21. NOTE: Note: If you are not planning to use all the pasta immediately, you can store it by lightly dusting it with flour, loosely rolling it up, and placing it in an airtight container in the refrigerator. It will keep for a couple of days.