Pasta Architect

How to complete Pasta Architect

Fresh egg pasta is just flour and eggs worked into a smooth dough, rested, then rolled thin and cut. Doing it by hand teaches you how hydration and gluten behave, and the texture beats anything dried from a box.

1. Mound roughly 100g flour (00 or all-purpose) per large egg, make a well, and crack the egg into the center.
2. Beat the egg with a fork, slowly pulling in flour from the walls until a shaggy mass forms, then knead 8-10 minutes until smooth and springy.
3. Wrap in plastic and rest at room temperature 30 minutes so the gluten relaxes and rolling gets easier.
4. Roll thin in stages, flouring lightly, until you can almost see your hand through it, then cut into your shape.
5. Cook in well-salted boiling water for only 1-3 minutes; fresh pasta is done fast.

Tips

• If the dough cracks while kneading it is too dry; wet your hands. If it sticks, dust more flour.
• Let cut noodles dry on a floured tray or hang them so they don't clump together.
• No machine needed, but a rolling pin and patience get you nearly as thin.

What counts as done

You've plated a bowl of noodles you rolled and cut yourself from nothing but flour and eggs.