Ingredients
Method
Making the Dough:
- Pour the flour onto a clean work surface, mixing 2 types of flour together and form a well in the center.
- Pour the eggs into the well. Using a fork, gently beat the eggs, gradually pulling in flour from the edges until a dough begins to form.
- Bring the dough together with your hands and knead for about 8–10 minutes. The dough should become smooth, firm, and elastic. If it’s sticky, dust lightly with flour.
Resting the Dough:
- Cover the dough with a wrap loosely and let it rest for 40 minutes in the refrigerator. This step is essential—it relaxes the gluten and makes rolling much easier.
Roll and Shape:
- Divide the dough into smaller portions. Roll each piece thin using a rolling pin or pasta machine. Start on size 0 & run the dough through 2 times, Cut the rolled-out dough in half change the machine setting to 3 and run the dough through 2 times. Change the pasta roller machine setting to 6 and run the dough through 2 times. Cut into noodles or shapes of your choice—fettuccine, tagliatelle, or pasta sheets.
Cook:
- Bring a pot of water to a rolling boil. Cook the fresh pasta for 2–3 minutes, just until tender. Fresh pasta cooks quickly, so don’t walk away. Drain and add lots of butter!