This recipe can be scaled up or down–just keep the simple 100g of flour to 1 egg ratio.
Serves 4
INGREDIENTS
- type “00″ flour (or all purpose): 300 g/10.5 oz + extra if needed
- eggs: 3 large
- water: as needed
STEPS
- Make the dough.
— Add the flour to a large mixing bowl and make a well in the center.
— Add the eggs to the well in the flour and whisk with a fork for 1-2 minutes until completely blended.
— Using a fork or a plastic dough scraper, begin mixing the flour into the egg mixture. Mix all together until a single ball holds together. If the mixture is too dry, add water in 1 tsp increments. If the dough is too sticky, add a bit more flour.
— Remove the dough from the bowl, wrap in plastic wrap, and rest for 10 minutes to allow the flour to fully hydrate.
— Knead on the tabletop by hand for 8-10 minutes by pushing half of the dough away from you using the heel of your hand. Fold the dough in half toward you, rotate and flip upside down and repeat. The dough will become more elastic and no individual bits of flour should be visible. Roll the dough into a log or rectangle and re-wrap with the plastic wrap. - Rest the dough. Rest for 1 hour at room temperature if using the same day or refrigerate overnight if using later, bringing close to room temperature before rolling out.
- Roll and cut the pasta.
— Divide the dough into 4 equal portions. Work with 1 portion at a time, leaving the remaining pieces wrapped up.
— Put the pasta machine rollers to the widest setting. Roll the pasta through this setting 4 times, folding the dough over in half after each rolling(except the last rolling).
— Then roll the dough once through each of the next settings.
— If using the dough for ribbon pasta or lasagna sheets, stop the rolling process with the next to last setting. If making filled pasta like ravioli, continue rolling to the thinnest setting.
— Put the pasta sheet on a well floured surface to rest while you continue with the remaining pieces.
— If cutting to shapes, change the machine to the cutting roller. Run each piece through the cutter and lay out on a well floured surface. If making pasta the same day, allow it to dry out for at least an hour or leave overnight at room temperature covered with a towel.