Handmade Egg Pasta

I’ve traveled to Bologna, Italy 3 times, each time making pasta with my friends, the Toris.  They taught me to hand roll the pasta dough into paper thin sheets, and then cut it into shapes for tortellini, tagliatelle, farfalle, and many other pasta shapes.  At home, I rarely roll my own pasta since I have an electric pasta attachment on my Kitchen Aid mixer.  Any way you roll it, homemade pasta is always better than store-bought.

3 1/2 cups “00” flour (or all purpose flour)
4 whole eggs

On a large wooden board or countertop, mound the flour.  Press all your fingers together along with your thumb and make a circular motion in the mound of flour to create a well.  Carefully break each egg into the well.  Using a fork, gently whisk the eggs in a circular motion while slowly incorporating the flour into them. 

Keep whisking and adding flour, careful not to let eggs seep outside the flour mound.  Once eggs are mixed into flour you can use your hands to knead the dough, bringing in as much flour as needed to make it a soft and pliable dough.  Knead for five minutes, adding more flour if necessary.  Wrap dough in plastic wrap and let rest for thirty minutes. 

You can now roll out the dough by hand or use a pasta machine to roll and cut into the shapes you desire.

MainsEvan Wei-Haas