Ingredients
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400 g wheat flour (type 00) or a mixture of type 00 flour and semolina (semola di grano duro)
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4 large eggs (room temperature)
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1 pinch of salt
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Optional: 1 tablespoon of olive oil or a splash of water
Directions
Prepare the flour: Heap the flour onto a clean work surface and make a well in the centre.
Add the eggs: Beat the eggs into the well.
Mix the dough: Using a fork or your fingers, slowly mix the eggs into the flour from the sides of the well.
Knead the dough: As soon as the flour has combined with the eggs and the dough begins to hold together, continue kneading it with your hands. Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour; if it is too dry, work in a little water or olive oil.
Resting time: Shape the dough into a ball, wrap in cling film and leave to rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough more pliable and easier to roll out.
Roll out the dough: Roll out the dough on a lightly floured surface using a rolling pin or pasta machine (approx. 1 -2 mm).
Cut and shape the pasta: Dust the rolled out dough with flour and fold in one direction. For long pasta such as tagliatelle or fettuccine, cut the dough into strips or continue working the dough for ravioli.
Cook: Cook the fresh pasta in plenty of salted water. Fresh pasta only needs 2-3 minutes cooking time, depending on the thickness. Serve immediately with the desired sauce.
Recipe Note
Type 00 flour is widely used in Italy and is often used for pasta as it is finer than normal flour and produces a silky dough. Durum wheat semolina gives the dough additional structure and the typical bite.
Salt in the dough is optional and is omitted in some traditional recipes, as the cooking water is usually sufficiently salted.
Variations: For coloured pasta, you can add spinach (for green pasta), tomato paste (for red pasta) or squid ink (for black pasta) to the dough.
