Fresh pasta doughsilky, thin and al dente
Kneading aligns gluten and resting lets the firm dough roll thin without springing back.
Directions
- 01
Combine
Make a well, beat eggs and salt in the center and draw in flour until firm. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 02
Knead
Knead 8 to 10 minutes until smooth and elastic. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: satiny surface and slow spring-back - 03
Rest
Wrap airtight and rest 30 to 60 minutes. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Roll
Divide and pass through rollers, reducing thickness gradually. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Cut and cook
Cut as desired and cook in boiling salted water until al dente. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat
The exact point
Rested dough bends without cracking and exits the rollers with smooth edges. For filled pasta it is thin enough to see your hand shadow; cooked, it has a delicate bite without a floury core.
Important information
Moisture
Dampen hands if crumbly; dust minimally if sticky.
Drying
Keep unused portions covered.
Filled pasta
Expel air and seal firmly.
Technical references
Sources consulted for the technical and safety principles in this guide.