400 g (about 3 1/4 cups) Italian "00" flour (or all-purpose flour)
Fine salt, to taste
Step-by-Step Instructions
To prepare the fresh egg pasta, pour the "00" flour onto a wooden pasta board and shape it into a mound. Using your fingers, create a deep crater in the center to form a well. Lightly dust the outer rim with a pinch of salt and crack the eggs directly into the center.
Lightly beat the eggs with a fork, just enough to blend the yolks and whites. Gradually begin drawing in small amounts of flour from the inner walls of the well.
Continue incorporating the flour into the eggs from the edges, then start blending the ingredients together with your fingertips until the mixture becomes crumbly.
Keep working the dough with your fingers until all the flour has been absorbed and thoroughly incorporated into the eggs.
Once the dough begins to come together, start kneading with the heels of both hands: push the dough vigorously forward and back for several minutes. Use a bench scraper to free any dough sticking to the board, scrape away dry bits, and continue kneading on a well-floured surface.
Knead vigorously for at least 10 minutes, or until the dough is smooth, supple, and shows small air bubbles. Shape it into a ball, wrap it tightly in plastic wrap to protect it from air drafts, and let it rest at room temperature for at least 30 minutes so the gluten relaxes and the dough softens.
Cut off a portion of the dough, shape it into a smooth ball, and flatten it into a disc with your hands. Roll it out on a lightly floured wooden board using a rolling pin: always roll from the center outward in all directions to achieve a sheet of uniform thickness. As the sheet expands, wrap it around the rolling pin and rotate it 90 degrees to stretch it evenly. Continue rolling until it reaches your desired thickness.
Using a pasta machine (optional): Clamp the machine securely to the work surface so it does not shift. Take a portion of dough, flatten it slightly by hand or with a rolling pin, dust lightly with flour, and run it through the widest roller setting. Fold the dough into thirds and pass it through again. Repeat this folding and rolling process until the dough sheet is smooth and uniform in shape. Gradually narrow the roller settings one notch at a time, passing the dough through until you achieve the desired thickness. Finally, pass the sheet through the cutting rollers to create your chosen pasta shape.
Variations
Flour and Water Pasta: The procedure is identical to egg pasta, but replace the eggs with lukewarm water (use roughly half the weight of the flour: 400 g flour to 200 g water) and add a pinch of salt in the well. Using durum wheat semolina (semola rimacinata) will yield pasta with a firmer, more resilient bite. This dough is ideal for shapes such as orecchiette, corzetti, cavatelli, bucatini, and trofie, which are traditionally thicker and should not be left overly al dente when boiled.
Green Pasta: Follow the same method used for the other doughs, but adjust the hydration: cooked leafy vegetables contain moisture, so decrease the amount of eggs or water accordingly. It is also recommended to use fewer egg yolks to avoid muting the vibrant green color of the dough.
4 Golden Rules for Homemade Fresh Pasta
Use a wooden board: The natural porous texture of wood creates the ideal friction for kneading and stretching dough.
Maintain the golden ratio: The classic rule of thumb is 1 egg for every 100 grams of flour.
Avoid air drafts: Work in a draft-free kitchen to prevent the dough from drying out prematurely.
Knead vigorously: Work the dough energetically for at least 10 minutes, occasionally slapping it against the board to develop elasticity.
