Fresh pasta has a silky, tender texture that dried pasta can't replicate, and making it by hand is one of the most meditative cooking projects you can undertake. No pasta machine required.
The Dough
The classic ratio is 100 grams of "00" flour (or all-purpose) per large egg. For two generous servings, that's 200 grams flour and 2 eggs. Mound the flour on your work surface, create a well in the center, crack in the eggs, and gradually incorporate the flour with a fork. Once it forms a shaggy mass, knead by hand for 8–10 minutes until smooth and elastic.
Wrap tightly in plastic and rest at room temperature for 30 minutes minimum. This relaxes the gluten, making the dough much easier to roll.
Rolling by Hand
Dust your surface generously with flour or semolina. Divide the dough into portions — smaller pieces are easier to manage. Roll from the center outward, rotating the dough quarter-turns to keep it circular. Aim for about 1–2mm thickness for most shapes. If the dough springs back, let it rest another 10 minutes.
Shapes You Can Cut by Hand
Tagliatelle: Roll the sheet loosely, cut into ¼-inch ribbons, and toss with semolina to prevent sticking.
Pappardelle: Wide ribbons about 1 inch across — rustic and perfect for rich ragùs.
Maltagliati: "Badly cut" — irregular shapes cut at random angles. Authentic and forgiving.
Orecchiette: Roll ropes of dough, cut into small pieces, and press each with your thumb against the board to create ear-shaped cups.
Cooking Fresh Pasta
Fresh pasta cooks in 2–4 minutes in vigorously boiling, well-salted water. It floats when done. Always reserve a cup of pasta water before draining — its starch is essential for emulsifying sauces.
Simple Sauces That Shine
Fresh pasta deserves simple sauces. Cacio e pepe (Pecorino + black pepper + pasta water) is the ultimate test. Browned butter and sage is nearly effortless. A quick garlic-chili oil (aglio e olio) takes 5 minutes. Let the pasta be the star.