How to Make Fresh Pasta from Scratch
This fresh egg-pasta recipe yields 4 to 5 servings from flour, 3 large eggs, and salt. Mix and knead the dough, rest it for 30 minutes, then roll, cut, and boil the noodles for 3 to 4 minutes.
Core Principle
The cited King Arthur recipe uses 2 cups (290 g) pasta flour blend or 2⅓ cups (280 g) all-purpose flour, 3 large eggs, and ½ teaspoon table salt. It makes 4 to 5 servings. Weigh the flour if possible. If measuring by volume, spoon it into the cup and sweep off the excess.
Method
- Mix the flour and salt. Make a well and add the eggs. Use a fork or your fingers to draw flour into the eggs. The mixture may look dry at first; fold and press it until it gathers into a dough. Knead on an unfloured counter for 1 to 2 minutes, until smooth and firm.
- Wrap the dough and leave it at room temperature for at least 30 minutes. For a longer rest, refrigerate it up to overnight, then let it warm at room temperature for at least 30 minutes before rolling.
- Divide the dough into two pieces of about 220 g each and keep one covered. For a machine, pass one piece through its widest setting. Fold it into thirds and run it through again, then reduce the thickness one setting at a time. For a rolling pin, roll the dough gradually to an even thickness. If it springs back, cover it and let it rest for 5 minutes.
- Cut the sheets into ribbons or your preferred shape. Use the cutter with a pasta machine. To cut by hand, dust each sheet lightly with semolina, roll both short ends toward the center, slice into strips, and unroll.
- Bring 4 quarts of salted water to a boil. Add the pasta, stir, and boil gently for 3 to 4 minutes. Drain and serve right away.
Cues
After kneading, the dough should feel smooth and firm. Start checking the noodles at 3 minutes; the cited recipe gives a 3 to 4 minute boil. Taste a cooked noodle and stop when it is tender with a slight bite.
Common Mistakes
The dough may seem dry while it comes together. Keep folding and pressing it until it gathers. Cover the portion you are not rolling so it does not dry out, and rest the dough for 5 minutes if it springs back. Do not taste raw flour or dough. The FDA warns that raw flour may carry harmful bacteria, so wash your hands and clean bowls, tools, and work surfaces after mixing.