Standard Fresh Pasta Recipe

Ingredients: 300 g flour type 500, 1 tsp salt, 3 eggs.

The kitchen robot kneaded it, it rested for 30 min and we passed it through the machine — nothing complicated or difficult about it.

To make homemade pasta you need only flour and eggs. For 100 g of flour you use 1 egg. If you want the pasta to be more yellow, add 1 more yolk.

1. Make a well in the flour and pour in the egg. Stir carefully with your fingers and gradually add the flour. If the dough is too dry, wet your hands and knead with them. Knead the dough for several minutes, pressing hard so the gluten activates and the dough becomes elastic. Wrap the dough in cling film and place it in the refrigerator for 30 minutes.
2. Dust the work surface with flour, take the dough out of the refrigerator and dust it too with a little flour. Cut the dough into pieces 1 cm thick. Stretch each piece lightly with your fingers. Pass the piece through the pasta machine three times to thin it out. Then run the piece of dough through the cutting attachment depending on what type of pasta you want to get.
3. Never wash the pasta machine.
4. If you don't have a pasta machine, roll out the dough with a rolling pin and cut it with a sharp knife or a pizza cutter.
5. Fresh pasta boils very briefly — 2-3 minutes, until it floats to the surface.

Here are the following principles (alternative proportions): pasta flour/semola 00 — 350 g, grits/semolina — 150 g, 4/5 eggs (depending on size), 1 tbsp salt, 1 tbsp olive oil.

1. The most important and basic rule — use pasta flour! With white, whole-grain, rye or other ordinary flour, pasta dough will not work. Typical Italian flour is coarse-grained, resembling a finer grits, and it's called Durum Semolina. In some recipes 50% white flour and 50% semolina flour are mixed, but in this case we worked mainly with semolina. The dough becomes soft, elastic and doesn't stick. In the larger cities there are shops that supply such flour, so it won't be hard to find.
2. The eggs must be tempered, at room temperature is best. Take them out of the fridge a few hours ahead. Use medium-size eggs.
3. After kneading the dough, wrap it in foil and let it rest at room temperature for 30 minutes. The gluten in the dough will relax, the dough itself will become pliable to work with and rolls out very easily.
4. While you work with the dough, wrap the remaining part in foil so it doesn't dry out.
5. Roll out the dough gradually, from the highest to the lowest setting, dusting with flour after each rolling. You should get a smooth and elastic dough that doesn't stick.