Egg pasta: how I do it


Everyone has their own methods to make fresh pasta, mine is the following:

  • I put one egg every two ounces of flour (sometimes one more than the total)
  • I slam the eggs lightly, without mounting, before adding to the flour
  • I replace about 1/8 of flour with equivalent weight of wheat flour (ex .: 350 gr. of flour 00 + 50 gr. of wheat flour)
  • I use a little warm water, calculated eye depending on the humidity of the day
  • wrap the dough in plastic wrap and I can rest at least half an hour in the fridge before working