Fresh Pasta

Steps

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1. 1
   Combine 300g of double zero flour and 5g of salt in a food processor. Add 180g of egg mixture (3 whole eggs plus 2 yolks) and process until a shaggy dough forms, about 17 seconds.
   ▶ ≈3:16
2. 2
   Tip the dough onto a work surface and begin kneading. Resist the urge to add flour immediately—instead, turn and push the dough repeatedly for 1-2 minutes.
   ▶ ≈3:57
3. 3
   Continue kneading by folding gently and twisting the dough using the heel of your hand while keeping fingers relaxed. Do not press hard with your fingers. Maintain this motion for 10 minutes to develop gluten and achieve a smooth texture.
   ▶ ≈5:00
4. 4
   Knead until the dough is smooth as silk. If there are small cracks, wet your fingers slightly and seal them gently. Dust lightly with flour, wrap tightly in plastic film (or cover a bowl with a glass bowl), and rest at room temperature for 2 hours.
   ▶ ≈7:41
5. 5
   After 2 hours, divide the dough into 4 portions. Work with one portion at a time, keeping the rest tightly wrapped. Use a rolling pin to flatten the dough thin enough to feed into the pasta machine.
   ▶ ≈9:11
6. 6
   Dust lightly with double zero flour or semolina flour to prevent sticking. Starting at the machine's largest thickness setting, feed the dough straight through the center. Repeat 1-2 times until the dough passes through cleanly.
   ▶ ≈11:44
7. 7
   Use a rolling pin to gently straighten both ends of the dough so they align properly and match the cutter width. Feed through the machine once more to ensure the edges are straight.
   ▶ ≈12:34
8. 8
   Gradually decrease the machine thickness setting, working down from the largest size. Ensure the dough feeds in straight each time, adding more flour as needed. Adjust the final thickness based on the pasta type: fettuccini at setting 2, linguine at settings 2-3, and filled pastas at setting 1.
   ▶ ≈13:51
9. 9
   After cutting the pasta strands, coat generously with semolina flour to prevent sticking. You can nest the strands or hang them on a drying rack for a few moments.
   ▶ ≈18:29
10. 10
    For pappardelle, place the sheet on the work surface dusted with flour or semolina. Gently roll it loosely around a wooden skewer or pin without pulling tight, then flip and slide the pin out to create beautiful wide ribbons.
    ▶ ≈21:07
11. 11
    Cook the fresh pasta in boiling water for about 2 minutes. Use a pasta fork, spider strainer, or slotted spoon to remove the noodles rather than pouring the cooking water over them, as this prevents the semolina flour from falling onto the finished pasta.
    ▶ ≈23:14