Garum
Techniqueintermediatedraft

Making fresh pasta

Also searched as: pasta dough, homemade pasta, egg pasta

In short: Flour and egg are kneaded until a gluten network forms, then the dough rests so it can be rolled out.

Picture it

Like a new jumper that has to relax after washing before it fits again.

What happens

Kneading links the flour proteins into gluten; the egg provides water, fat and colour. At first the network makes the dough tough and springy. During resting it relaxes, and the flour fully absorbs the water.

Why it matters

Without resting, the dough tears or shrinks back. Fresh cooks in 2–4 minutes because it is still moist.

How it’s done

Sequence · Step 1 of 5
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Weigh 100 g flour (tipo 00 or half durum semolina) per egg (as a guide).

All steps as a list
  1. Weigh 100 g flour (tipo 00 or half durum semolina) per egg (as a guide).
  2. Put the egg into a well in the flour and work it in gradually.
  3. Knead for 8–10 minutes until the dough is smooth and elastic.
  4. Wrap in film and rest for 30 minutes.
  5. Roll out thinly, cut and cook in well-salted water for 2–4 minutes.

Rules of thumb

  1. Dough too dry? Keep kneading with wet hands rather than pouring in water.
  2. Dough shrinks back when rolling: cover and rest for another 10 minutes.
Related entries
Gluten developmentResting timeDough springs back
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Getreide: Pasta