Making pasta by hand is easier than it looks. It takes about 20 minutes, plus a bit of cleanup.
Mechanic
250g flour to 2 whole eggs plus 4 yolks is the ratio. Extra yolks rather than whole eggs make the pasta richer, more golden, and silkier in texture. The 30-minute rest after kneading relaxes the gluten so the dough sheets smoothly without springing back.
Ingredients
- 250g (about 2 cups) AP flour, plus more for dusting
- 2 large eggs (about 110g)
- 4 egg yolks (about 70g)
- 3 g (½ teaspoon) salt
Method
Mound the flour on a counter or in a large bowl and make a well in the centre. Add the eggs, yolks, and salt. Beat the eggs gently with a fork, gradually pulling in flour from the inside wall of the well. Once the liquid is absorbed, bring the rest of the flour in with a bench scraper until a shaggy ball forms.
Knead until smooth and elastic, 10–15 minutes. The dough is ready when it springs back slowly when poked. Add flour a pinch at a time if sticky; a few drops of water if too dry.
Wrap tightly and rest 30 minutes at room temperature, or overnight in the fridge.
Divide into 3–4 pieces. Flatten each piece to fit your pasta sheeter and sheet to your desired thickness, folding and re-sheeting a few times for even texture. Cut or shape as needed, dust with flour, and let rest briefly before cooking.
Cook in well-salted boiling water 2–3 minutes.
Notes
- A bowl works as well as the counter method.
- Shaped pasta (dumplings, ravioli, tortellini) freezes well: freeze on a tray first, then bag.