Fresh Pasta Dough
Flour and yolks. Knead until your arms fall off.
Timing: 1 hour
Fresh Pasta Dough
Flour and yolks. Knead until your arms fall off.
Timing: 1 hour
Key move
Aim for a dough that feels firm but pliable after kneading; the yolk-to-flour ratio should make a smooth ball that springs back when poked and rolls thin without tearing after a full rest.
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The Setup
- Mixing Bowls
- Whisk
- Rolling Pin
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Dry Mix (0/1)
The Wet Mix (0/3)
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.
Leaking well: If walls are too thin, the egg will break through, making incorporation messy and difficult.
A wide, deep well is formed in the flour, with sturdy walls.
THE FORK
Time-sensitiveWhisk eggs gently, slowly pulling in flour from the inner walls.
Dam breach: If the flour wall collapses, the egg will leak, making it difficult to incorporate the remaining flour properly.
A thick, paste-like mixture forms in the center, with no egg escaping the well.
THE KNEAD
Time-sensitiveOnce a shaggy ball forms, KNEAD for 10 minutes. Push with the heel of your hand.
Under-kneading: If the dough is sticky or tears easily, it lacks sufficient gluten development.
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.
Drying out: Ensure the plastic wrap is airtight; any exposed dough will form a crust that ruins the texture.
Dough is tightly wrapped and at room temperature.
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