Homemade Fresh Pasta

Method

1. 01

   Make the well

   Pile the flour on a clean counter and shape a deep well in the center, like a volcano. Crack in the egg and add the salt.

   Tip: Let each person mix their own 100 grams. It’s the best part.

2. 02

   Bring it together

   With a fork, beat the egg gently, slowly pulling flour in from the walls. Go slowly. If the wall breaks and egg escapes, push it back with a bench scraper.

3. 03

   Knead for 10 minutes

   Once the dough is shaggy, knead by hand—push, fold, and turn—for a full 10 minutes. It will go from rough to smooth to silky.

   Tip: Sticky? Dust lightly with 00 flour. Dry and cracking? Wet your hands and keep going.

4. 04

   Rest for 30 minutes

   Wrap the dough tightly or cover it with a bowl, then rest at room temperature. Don’t skip this—the gluten needs to relax.

5. 05

   Roll it out

   Cut off a piece and flatten it. Start at the widest setting, moving one click thinner at a time until you can see your hand through the sheet.

   Tip: Keep the remaining dough covered so it doesn’t dry out. If it tears, fold and roll it again.

6. 06

   Cut and rest

   Dust both sides of the sheet, then run it through the cutter for fettuccine or spaghetti. Flour the strands lightly and rest them on a drying rack.

7. 07

   Cook

   Boil in well-salted water for 2–3 minutes. The pasta will float when it is ready. Lift it directly into your prepared sauce with tongs.

   Tip: Have your sauce ready first. Fresh pasta waits for no one.