Tips on Making Fresh Pasta
2 1/4 cups unbleached all-
purpose flour, plus more
3 eggs, lightly beaten
Semolina flour for dusting
Makes 1 lb. of dough
- 1. Place 2 1/4 cups flour in a mound on a work surface. In the center of the flour, make a well with high, thick walls. Add the beaten eggs and, using a fork, gradually beat in the flour from the sides to form the dough.
- 2. When the dough is no longer wet, knead gently by hand on a lightly floured work surface for 3 to 5 minutes, adding flour as needed until the dough is smooth and no longer sticky.
- 3. Divide the dough in half. Cover one half with a kitchen towel. Use a rolling pin to flatten the other half of the dough into a rectangle thin enough to go through a pasta machine at the widest setting. Pass the dough through the rollers once, then fold the resulting strip into thirds.
- 4. Using the rolling pin, flatten the dough until it is thin enough to pass through the rollers again. Flour, roll, fold and flatten at the widest setting nine more times, making the dough smooth and supple.
5. Starting at the second-to-widest setting, pass the dough through the rollers again. Continue, making the rollers narrower each time, until the dough reaches the desired thinness. Place the finished pasta sheets on baking sheets dusted with semolina flour. Repeat the process with the other half of the dough. Cut the pasta by machine or hand as desired.
Williams-Sonoma Test Kitchen