Fresh Pasta

100 g flour, one egg, rest, then sheet. Dough you can feel — not a mix you dump.

Ingredients

01
Weigh flour and salt into a bowl. Make a well, add the eggs, and mix with a fork until a shaggy dough forms. Turn out.
02
Knead 8 to 10 minutes until smooth and elastic. It should spring back when pressed. If it tears instead of stretching, keep kneading.
03
Wrap and rest 30 minutes at room temperature. The rest is not optional — gluten needs it or the sheet snaps in the rollers.
04
Divide in two. Flatten one piece and roll from the widest setting down, folding once or twice at the start to square the sheet.
05
Stop around setting 6 for tagliatelle, 7 for a thinner cut. Dust with semolina, not extra 00 — bench flour dries the dough and turns it grey.
06
Cut, dust, and nest loosely. Do not let the strands stick. Cook in well-salted boiling water 60 to 90 seconds depending on thickness.
07
Pull a strand and taste. Finish in the pan with a ladle of pasta water so the starch binds the sauce. Do not dump it into a dry bowl.

Skipped the rest once. Dough cracked in the rollers and I added water to save it. It went gummy. Rest next time.
Too much 00 on the bench made the pasta dusty and dry. Semolina for dusting only.
Home: KitchenAid attachment, which is what is in the photo. School: I would sheet the last two passes by hand to feel thickness.
First portion was still raw in the middle — I cut it too thick and treated it like dried pasta. Fresh pasta is done when it tastes done, not when a timer says so.