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.
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.
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.
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.
Dough is tightly wrapped and at room temperature.
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