Fresh pasta is easy. And the taste and mouthfeel are an experience unlike that of any boxed dry pasta you’ve had.
Use this dough to make French and Italian Lasagna (page 170 of Knife Drop) or Ricotta Ravioli (page 174).
Yield 14 ounces (397g)
Prep time: 50 minutes
Cook time: 3 to 5 minutes
Ingredients
- 2 cups (232g) 00 flour or all-purpose flour
- 2 large eggs
- 4 egg yolks
Method
- Place the flour on a wooden cutting board. Make a well in the middle using the bottom of a bowl or measuring cup.
- Crack the eggs into the well and add the egg yolks. Whisk the eggs, then slowly incorporate the surrounding flour until well combined. It should feel like very firm Play-Doh. If the dough seems too dry or crumbly, add 1 to 2 tablespoons of cold water. If the dough feels too wet, add a light touch of flour.
- Knead the dough for about 10 minutes or until nice and smooth. Form the dough into a ball.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. It can be refrigerated for up to 2 days before rolling out.
- Divide the dough into four pieces of equal size. Using a pasta machine, roll and cut the dough as desired. You can also use a rolling pin and cut the pasta by hand.
- To cook, bring a large pot of well-salted water to a gentle boil. Add the pasta and cook for 3 to 5 minutes or until it floats. Drain and serve as desired.
Tip: Be sure to use enough flour when rolling and before cooking so your dough doesn’t stick.
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