The Secret to Perfect Homemade Pasta

Making pasta from scratch is a time-honored tradition in Italian kitchens. The process is simple but requires attention to detail and practice to master.

Ingredients You'll Need

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• Extra flour for dusting

The Process

Start by creating a mound of flour on your work surface. Make a well in the center and crack the eggs into it. Add the salt and olive oil.

Using a fork, beat the eggs gently, gradually incorporating the flour from the inner walls of the well. Continue until the dough becomes too thick to mix with the fork.

Begin kneading with your hands, incorporating the remaining flour. Knead for about 10 minutes until the dough is smooth and elastic. If it feels too dry, add a few drops of water; if too sticky, add a bit more flour.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

Rolling and Cutting

After resting, divide the dough into smaller portions. Using a pasta machine or rolling pin, roll the dough into thin sheets. For a pasta machine, start with the widest setting and gradually move to thinner settings.

Once you have your pasta sheets, you can cut them into your desired shape - fettuccine, tagliatelle, or lasagna sheets. Fresh pasta cooks much quicker than dried pasta, usually in just 2-3 minutes in boiling water.

The Nonna's Secret

The real secret to perfect pasta lies in the feel of the dough. It should be smooth, elastic, and just slightly tacky - not too dry and not too sticky. This comes with practice and is why pasta making is often passed down through generations.

Try this recipe this weekend and experience the incomparable taste of fresh, homemade pasta!