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Fresh Pasta


2 lbs. fresh pasta (average 4 servings)


2 cups AP unbleached flour + bench flour

(“tipo 00” flour is great to use, but not necessary and cake flour is a good substitute to play around with)

2 eggs

1 pinch Kosher salt

2 tablespoons oil

Semolina for dusting

If using Tipo 00 flour:

2 cups ’00’ grade pasta flour, plus more for dusting

3 large eggs

1 pinch kosher salt

2 tablespoons olive oil


Making a well…

  1. Pour flour onto counter and make a well in the center. Add salt and oil.
  2. Crack the eggs into the center of the flour and using your fingers gradually bring in the flour to the center mixing them with the eggs.  (This is where a pastry knife or “bench” scraper is handy)
  3. If using a stand mixer, add the eggs to the flour and mix them together with the paddle or dough hook until well mixed.


Kneading the Dough

Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky.

If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away.

If it crumbles after 5 minutes add just a small amount of water, a tablespoon at a time to create adhesion.

Continue to knead for about 10 minutes total.

Is it sticky?  Put a small bit of flour on your hands and then continue to knead.


Resting the Dough

Wrap the dough in plastic wrap and refrigerate and let rest 20 minutes to 4 hours.

Remove from the refrigerator and knead until the dough is pliable and has been warmed up a bit. Cut dough into 4 pieces.

Making Noodles

Using a rolling pin roll out each piece to form a rectangle and about 1/8” in thickness or more if you want thicker pasta. Using a knife, bench scraper or pasta roller, cut the pasta into strips. Toss them in a little semolina so the pasta does not stick. At this point you can either place them on a pasta drying rack to dry for later use and storing in a plastic bag or airtight container. Or you can bundle them into small stacks of pasta with plenty of semolina so they don’t stick together until ready boil. Don’t worry about how much semolina you use. It boils off in the water.

Boil them in a pot for no more than 5 minutes at most. You will immediately see the difference in how quickly fresh pasta cooks versus store bought dried pasta.

This and a jar of the “Awesome-Sauce” Red Sauce make a great gift.


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