Creating exceptional fresh homemade pasta starts with simple, high-quality ingredients: flour, very fresh eggs, salt, and a touch of water. For about 500g of pasta, combine 350g of flour with 2 eggs and a pinch of salt. Gradually add water until the dough is soft, elastic, and non-sticky. For sturdier pasta that holds its shape during cooking, substitute the flour with an equal amount of durum wheat semolina. As an experienced pasta maker, I recommend kneading vigorously—up to 5 minutes with flour or 10 minutes with semolina—to develop gluten for that perfect texture. Wrap the dough in plastic film and rest it in the fridge for 15 minutes to relax the gluten.
A pasta machine is the gold standard for rolling and shaping, allowing you to progressively thin the dough by adjusting the settings. Pass it through 4 to 5 times, going slowly to avoid tearing. Once thin enough, cut into your desired shapes like tagliatelle, spaghetti, or lasagna sheets, dusting with flour to prevent sticking. Hang to dry on a pasta rack or improvised support (even between chair backs) before cooking. Without a machine, use a rolling pin to achieve a thin sheet, then slice into tagliatelle. Cook for 3 to 5 minutes, depending on thickness, and pair with your favorite sauce, enhanced by fresh herbs or spices for authentic flavor.
