Ingredients
Method
Step-by-Step
- Place the 00 flour on a clean work surface and form a wide well in the center. Crack in the eggs and add the optional salt.
- Beat the eggs with a fork, gradually pulling flour in from the inside edge of the well until a shaggy dough begins to form.
- Knead the dough by hand for about 8–10 minutes, using the heel of your palm. It should become smooth and elastic, with only a slight tackiness.
- If the dough feels dry, wet your hands or add a few drops of water. If it feels sticky, knead in a small amount of flour, avoiding large additions.
- Shape the dough into a ball, wrap it tightly, and rest it at room temperature for at least 30 minutes. It may also be refrigerated for up to 24 hours.
- Divide the rested dough into 2–4 pieces, keeping unused portions covered. Flatten one piece and roll it through a pasta machine from the widest setting toward thinner settings.
- For tagliatelle or fettuccine, roll the sheet to approximately 1 mm thick. Dust it lightly, fold it loosely, and cut it into strips.
- Separate the noodles and leave them lightly dusted while shaping the remaining dough. Boil the pasta in plenty of rapidly boiling, generously salted water for 2–4 minutes.
- Begin testing after about 2 minutes. When tender but still slightly firm, drain the pasta, reserving a little pasta water, and toss it immediately with sauce.
Notes
Double every ingredient for four servings. Resting relaxes the gluten and helps prevent shrinking. Use flour sparingly because excess flour may make pasta tough and can keep sauce from clinging.