Ingredients

• 1 lb or 454 g “00” flour, plus more for dusting (about 4 cups)
• 9.1 oz or 258 g eggs, beaten (about 6 eggs)

Instructions

Stand Mixer Instructions

Mix eggs in small bowl. Place in the bottom of the stand mixer and add flour on top.

Attach the paddle attachment to the mixer. Mix on low speed for 1 minute or until a shaggy dough starts to come together.

Scrape any bits of dough off the paddle into the bowl with your hands or a spatula. Replace the paddle attachment with the dough hook.

Mix the dough on low speed for 9–10 minutes; the dough will form one smooth ball.

Remove the dough from the mixing bowl and divide it in half. Shape the dough into balls on your work surface, then tightly wrap each portion with plastic wrap.

Allow the dough to rest for at least 1 hour in the refrigerator before using.

Mixing By Hand Instructions

Sift the flour onto your work surface and make a roughly 8-inch well in the center of the flour.

Pour the eggs into the well. Working from the inner edge of the flour, use a fork to gradually incorporate a bit of flour into the eggs. Continue incorporating a bit of flour at a time until the dough resembles pancake batter. Remove any flour from the fork and add it to the dough.

Use a bench scraper to scrape any remaining flour from your work surface into the dough. Working in a clockwise motion, cut the dough together as if making biscuits. Scrape, fold, and cut. Continue until a shaggy dough has formed.

Knead the dough by using both hands to pull the far end of the dough toward you, fold it over itself, and then push it away from you using the heels of your palms. Rotate the dough a quarter turn and repeat the kneading process for 3–5 minutes.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 15 minutes.

Divide the dough in half with a sharp knife. Knead one of the dough balls using the same kneading technique mentioned earlier for 3–5 minutes. If the dough feels too dry, spray it with a little water and knead. Continue spraying and kneading as needed to make a soft, smooth dough. Repeat this with the second piece of dough.

Shape each dough portion into a ball and tightly wrap each with plastic wrap.

Let the dough rest in the refrigerator for at least one hour before using.

Rolling and Shaping

Dust the work surface and the top of the dough ball with a little bit of “00” flour. Use a rolling pin to flatten the dough into an elongated rectangle that is narrow enough to be fed into the pasta roller machine.

Starting on the largest thickness setting, roll the pasta through the machine. If the dough feels a bit wet after rolling, lightly dust it with “00” flour.

Fold the dough in half lengthwise, then roll it through the machine again with the seam side first. Repeat this step three times to build additional strength, dusting with “00” flour as needed.

Reduce the thickness by one increment, then roll out and fold three more times. Optionally, to build more strength, reduce the thickness by one more increment, then roll out and fold three more times.

Continue rolling the dough out at progressively thinner thickness settings on the pasta machine, reducing the thickness one level at a time. Use “00” flour for dusting as needed.

Roll out the pasta until the desired thickness is achieved. Cut into the desired shapes and dust with semolina flour. Cook immediately or freeze for later use.

Cooking

Bring a large pot of water to a boil over high heat.

Add a generous pinch of salt to the water. Add the pasta noodles and cook for 2–5 minutes, depending on the thickness of the pasta shape.