Fresh Pasta Dough
Flour and yolks. Knead until your arms fall off.
Timing note: 1 hour
Fresh Pasta Dough
Flour and yolks. Knead until your arms fall off.
Timing note: 1 hour
The Key Move
Boxed pasta is flour and water
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The Setup
- Mixing Bowls
- Whisk
- Rolling Pin
- Cutting Board
- Chef's Knife
My dough is just dry and crumbly, not coming together.
Ah, that usually means your eggs were a touch on the smaller side.
My dough feels way too sticky, like it's glued to my hands.
That's a common sign you might have a very humid kitchen or large eggs.
Chef's Notes
Knead the dough for at least 10 minutes until smooth and elastic. This develops gluten for a tender texture.
Rest the dough for at least 30 minutes. This relaxes the gluten, making it easier to roll and preventing shrinkage.
Serve with a simple butter and sage sauce or a rich bolognese for a classic Italian dinner.
The Method
THE WELL
Dump flour on table. Make a wide crater. Pour eggs in center.
THE FORK
Time-sensitiveWhisk eggs gently, slowly pulling in flour from the inner walls.
⚠️ Do not break the wall. If the egg breaches the dam, it runs onto the floor. Game over.
THE KNEAD
Time-sensitiveOnce a shaggy ball forms, KNEAD for 10 minutes. Push with the heel of your hand.
The "Poke Test." Poke the dough ball. It should spring back slowly. The skin should be smooth as a baby's cheek.
THE REST
Wrap tight in plastic. Rest 30 mins at room temp.
Why? This relaxes the gluten. Try rolling it now and it will fight you. Rest it, and it yields.
