Making homemade pasta in Italy is an ancient art: from the fresh pasta sheet you get tagliolini or tagliatelle, ravioli or tortellini. It does not take long to make a good fresh homemade pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out… in about 1 hour 

200 g (7 oz or 2 cups) of “00” Soft Wheat Flour

200 g (7 oz or 2 cups) of durum wheat flour

4 eggs of at least 70 g (2,5 oz) each (1 egg every 100 g of flour

 

1. Sift the flour onto a clean work surface and use your fist to make a well in the center.

2. Break the eggs into the well. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour.

Note that you don’t want to add too much flour or your pasta will be tough and taste floury.

3.Knead the pasta dough until it’s smooth, 2 to 5 minutes. Lightly massage it with a touch of olive oil, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting than it was before.