120 minutes
A simple and authentic homemade pasta recipe using just all-purpose flour and eggs.
All Purpose Flour, none
cups
Egg, beaten
each
1. Combine Flour and Eggs
Measure out the all-purpose flour and pour it into a large bowl. Create a well in the center and pour in the beaten eggs. Gradually stir the eggs into the flour with a fork, making sure to incorporate the flour slowly to prevent clumps.
2. Knead the Dough
Transfer the dough to a floured surface and knead by hand until it forms a cohesive ball with a smooth and elastic texture. Wrap the dough in plastic wrap and let it rest for about an hour.
3. Roll and Shape Pasta
After resting, roll out the dough to the desired thickness using a pasta machine or a rolling pin. Then, shape or cut the dough according to your recipe needs, for pasta styles like spaghetti or fettuccine.
Opt for '00' flour for a silky and velvety texture. If unavailable, a mix of all-purpose and semolina flour can also yield great results.
Aim for 100g of flour per large egg, adjusting the flour slightly to compensate for egg size variations.
Activate the gluten by kneading for at least 8-10 minutes until the dough is smooth and elastic.
Fresh pasta cooks quickly, typically between 1-3 minutes. Test for doneness and account for carryover cooking once drained.
Use pasta cooking water in sauces for emulsification and flavor enhancement; salt the water like seawater.
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