There is something deeply meditative about making fresh pasta by hand. The rhythm of kneading, the feel of the dough as it transforms under your palms, the moment you know it’s ready — silky, elastic, alive.
Why Fresh Pasta?
Fresh pasta is not about being fancy. It’s about understanding what flour, eggs and a little patience can create. In my home region of Italy, every grandmother knows this truth. The dough is simple; the technique is everything.
The Golden Ratio
For every 100g of “00” flour, use one large egg. That’s it. No water, no oil — just those two ingredients, and your hands.
Work the dough for at least 10 minutes until it’s smooth and pulls away cleanly from the surface. Wrap it, rest it, roll it.
A Few Tips
- Rest the dough: at least 30 minutes at room temperature. This relaxes the gluten and makes rolling much easier.
- Roll thin: for tagliatelle, you want to be able to see the shadow of your hand through the sheet.
- Cook fast: fresh pasta cooks in 2–3 minutes in heavily salted, boiling water.
The rest is up to the sauce.