Fresh pasta
The most authentic, simple, and reliable fresh pasta recipe. This is the one that every Italian nonna uses!
Ingredients
500g '00' flour or plain flour
5 large eggs
Method
Mound the flour on a clean work surface and create a large well in the centre.
Crack the eggs into the well. Using a fork, gently beat the eggs and gradually incorporate the flour from the sides until a shaggy dough forms.
Knead the dough by hand for at least 5 minutes, until it becomes very smooth and elastic.
Let the doght rest at room temperature for at least 10 minutes.
Divide the dough into manageable pieces. Using a pasta machine, roll the dough out to your desired thickness. For lasagna, about 2mm is perfect.
To prepare the sheets for lasagna, blanch them in a large pot of salted, boiling water for about 1 minute.
Immediately transfer the blanched sheets to an ice water bath to stop the cooking process. Drain well before assembling your lasagna.
Tips
The Rest is Key: Letting the dough rest makes it much easier to roll out without springing back.
Keep it Dusted: Use a little flour on your work surface and the dough to prevent sticking while rolling.
No Machine? You can roll the dough out with a rolling pin. It will take some effort, but it is absolutely possible.
For Cutting: If making tagliatelle or fettuccine, let the rolled sheets dry for 10-15 minutes before cutting to prevent sticking.
