Italian grandmothers test pasta dough by pressing their thumb—if it springs back in 2 seconds, gluten development is perfect.
Fresh Pasta
Discover the joy of crafting your own fresh pasta with just flour and eggs! This simple yet delightful recipe invites the whole family to roll up their sleeves and create something special together. Elevate your mealtime with homemade noodles that will impress at every gathering!
Prep
35
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
This Italian pasta-making technique invaded China during Marco Polo's 13th-century adventures, where local cooks swapped the semolina flour for rice flour and created what we now call rice noodles—proving that even medieval Venetian explorers couldn't resist turning a simple dough recipe into an intercontinental culinary conquest that spans from Bologna to Beijing.
Regional Twist
In Liguria's coastal towns, they replace half the 00 flour with chestnut flour and add a splash of local white wine, creating pasta with an earthy sweetness.
📝 Ingredients
Shopping List
- 1 unit egg
Pantry Items
Amounts also listed in instructions below
- 100 g flour
- 100 g semolina flour
- water (to taste)
👨🍳 Instructions
- 1
Make a well in the center of the flour.
- 2
Add the eggs (or water for the vegan version) into the well and scramble them.
- 3
Incorporate flour from the sides of the well until the mixture thickens.
- 4
Once it starts looking like dough, knead it gently with both hands.
- 5
Knead for about five minutes, ensuring the dough feels tacky but not sticky.
- 6
Let the dough rest for 5 to 10 minutes.
- 7
Knead the dough again for another minute, focusing on achieving a smooth texture.
- 8
Shape the dough into a ball and let it rest for another 20 minutes.
💡 Pro Tips
- ✓Use a 3:2 ratio of 00 flour to semolina flour because 00 flour provides elasticity while semolina adds structure and prevents sticking during rolling.ingredient3:2 ratio
- ✓Maintain dough hydration at 55-60% (55-60g liquid per 100g flour) because this creates optimal gluten development without making the dough too sticky to handle.technique55-60% hydration
- ✓Rest the dough for exactly 30 minutes wrapped in plastic because this allows gluten strands to relax completely, reducing rolling resistance by up to 70%.timing30 minutes
- ✓Knead until the dough passes the windowpane test (stretches thin without tearing) because properly developed gluten creates the chewy texture that distinguishes fresh pasta from dried.technique
- ✓Roll pasta sheets to setting 6-7 on most machines (approximately 1-1.5mm thick) because thinner sheets tear easily while thicker ones cook unevenly and feel gummy.equipment1-1.5mm thickness
Share this recipe
Prep
35
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Italian grandmothers test pasta dough by pressing their thumb—if it springs back in 2 seconds, gluten development is perfect.
Fresh Pasta
Discover the joy of crafting your own fresh pasta with just flour and eggs! This simple yet delightful recipe invites the whole family to roll up their sleeves and create something special together. Elevate your mealtime with homemade noodles that will impress at every gathering!
The Story
This Italian pasta-making technique invaded China during Marco Polo's 13th-century adventures, where local cooks swapped the semolina flour for rice flour and created what we now call rice noodles—proving that even medieval Venetian explorers couldn't resist turning a simple dough recipe into an intercontinental culinary conquest that spans from Bologna to Beijing.
Regional Twist
In Liguria's coastal towns, they replace half the 00 flour with chestnut flour and add a splash of local white wine, creating pasta with an earthy sweetness.
📝 Ingredients
Shopping List
- 1 unit egg
Pantry Items
Amounts also listed in instructions below
- 100 g flour
- 100 g semolina flour
- water (to taste)
👨🍳 Instructions
- 1
Make a well in the center of the flour.
- 2
Add the eggs (or water for the vegan version) into the well and scramble them.
- 3
Incorporate flour from the sides of the well until the mixture thickens.
- 4
Once it starts looking like dough, knead it gently with both hands.
- 5
Knead for about five minutes, ensuring the dough feels tacky but not sticky.
- 6
Let the dough rest for 5 to 10 minutes.
- 7
Knead the dough again for another minute, focusing on achieving a smooth texture.
- 8
Shape the dough into a ball and let it rest for another 20 minutes.
💡 Pro Tips
- ✓Use a 3:2 ratio of 00 flour to semolina flour because 00 flour provides elasticity while semolina adds structure and prevents sticking during rolling.ingredient3:2 ratio
- ✓Maintain dough hydration at 55-60% (55-60g liquid per 100g flour) because this creates optimal gluten development without making the dough too sticky to handle.technique55-60% hydration
- ✓Rest the dough for exactly 30 minutes wrapped in plastic because this allows gluten strands to relax completely, reducing rolling resistance by up to 70%.timing30 minutes
- ✓Knead until the dough passes the windowpane test (stretches thin without tearing) because properly developed gluten creates the chewy texture that distinguishes fresh pasta from dried.technique
- ✓Roll pasta sheets to setting 6-7 on most machines (approximately 1-1.5mm thick) because thinner sheets tear easily while thicker ones cook unevenly and feel gummy.equipment1-1.5mm thickness