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The Two Dough Styles
Egg pasta (used in northern Italy) uses 100g tipo 00 flour per large egg. It is rich, silky, and rolls thin. Semolina pasta (used in the south) uses semolina flour with water only and produces a firmer, chewier result. Both are valid. Egg pasta is easier to start with and more forgiving.


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100 Grams

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Mix and Knead the Dough
Make a mound of flour on a clean surface, create a well in the center, and
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Mix and Knead the Dough
Make a mound of flour on a clean surface, create a well in the center, and crack in your eggs. Beat the eggs gently with a fork, then slowly draw in flour from the walls. Once it comes together, knead firmly for 8 to 10 minutes until smooth and elastic.


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Rest Before Rolling
Wrap the dough in cling wrap or place in a covered bowl and rest for at least
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Rest Before Rolling
Wrap the dough in cling wrap or place in a covered bowl and rest for at least 30 minutes at room temperature. This relaxes the gluten so the dough rolls without springing back. Skipping this step makes rolling frustrating and results in uneven thickness.


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Roll and Cut
Divide the dough into small portions.
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Roll and Cut
Divide the dough into small portions. Flatten each one with your palm and pass through a pasta machine starting at the widest setting, folding and rolling 3 to 4 times before stepping down. Roll to setting 5 or 6 for tagliatelle and fettuccine, setting 7


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Fresh pasta cooks in 2 minutes. If it takes longer than 3, you rolled it too thick. Once you get the thickness right, everything else falls into place.