The recipe
about 3 servingsabout 70 minutes including resting
Ingredients
- 300 g wheat flour, German Type 405 or suitable pasta flour
- 3 medium eggs
- A little water or extra flour if needed
- Flour for dusting and salt for cooking water
Method
- Put the flour in a bowl. Add eggs and combine first with a fork, then with your hands.
- Knead for about 8–10 minutes. Adjust with very small amounts of water or flour if needed. The dough should be firm, smooth and cohesive.
- Cover and rest for about 30 minutes, then divide into three pieces.
- Roll each piece thinly by hand or with a pasta machine. Dust lightly and cut into ribbons.
- Cook in simmering salted water and begin tasting early. Thin fresh pasta often needs only a few minutes, depending on thickness. Serve with a prepared sauce.
Egg sizes vary
The flour quantity is a starting point. A dry, crumbly dough may need a few drops of water; a very sticky one a little flour. Make small adjustments and give the dough time before changing it substantially.
Rolling and storage
Work with one portion at a time and keep the rest covered. With a machine, begin at the widest setting and gradually roll thinner. Refrigerate fresh egg pasta until cooking, or freeze it in portions. Do not taste raw flour or raw egg dough; cook the pasta through.