Fresh Pasta Recipe

Prepare the flour

On a clean work surface or in a large bowl, combine the all-purpose flour and semolina flour. Make a mound and create a large well in the center about 3–4 inches wide, leaving the outer walls intact to contain the eggs.

Add eggs and fat

Crack the eggs into the well, add the olive oil and the fine sea salt. Using a fork, gently whisk the eggs together, gradually incorporating a little flour from the inner wall to prevent the well from breaking. Continue until the mixture is thick and shaggy.

Form and knead the dough

When the dough becomes too stiff to mix with the fork, use your hands to bring the dough together. If the dough feels dry and crumbly, add 1 tablespoon of water at a time (up to 2 tbs) until it just comes together into a cohesive, slightly tacky but not sticky ball. Knead the dough on a lightly floured surface for 8–10 minutes until smooth, elastic, and slightly springy.

Rest the dough

Shape the dough into a disk, wrap tightly in plastic wrap or place in an airtight container, and let rest at room temperature for 30 minutes. Rest allows the gluten to relax and makes rolling easier.

Roll and shape

Unwrap the dough and cut it into 4 equal pieces. Keep pieces you aren’t working with covered. Flatten one piece with your palm, dust lightly with flour, then roll it through a pasta machine starting at the widest setting, folding once if the dough is uneven. Pass the dough through progressively narrower settings until you reach desired thickness (for tagliatelle/fettuccine set, around setting 4–6 depending on machine). If rolling by hand, roll thinly with a rolling pin to about 1–2 mm thickness.

Cut the pasta

Lightly dust the sheet with flour, fold it gently lengthwise (do not compress), and cut with a knife to your desired width (e.g., 6–8 mm for tagliatelle). Alternatively use a pasta machine cutter attachment. Unfurl the strips and hang to dry briefly on a rack or lay them on a lightly floured tray, spacing so they don’t stick.

Bring water to a boil

Fill a large pot with water and bring to a rolling boil. Add the coarse salt (approximately 1 tablespoon) once boiling.

Cook the fresh pasta

Add the fresh pasta to the boiling water. Fresh pasta cooks quickly — typically 1 to 3 minutes depending on thickness. Stir gently to prevent sticking and taste a strand after 1 minute to check for doneness; it should be tender but with a slight bite (al dente).

Reserve cooking water and drain

Before draining, reserve 1/2 to 1 cup of the starchy pasta cooking water. Drain the pasta quickly using a colander or lift with tongs, leaving it slightly wet to help the sauce adhere.

Finish with sauce or butter

Return the drained pasta to the pot or to a sauté pan over low heat. Add the butter or olive oil (2 tbs) and a few tablespoons of reserved pasta water as needed; toss gently until the sauce emulsifies and coats the pasta, 30–60 seconds. Stir in grated cheese (about 1/2 cup) if using, and chopped fresh herbs (about 2 tbs) to taste. Adjust seasoning with salt and pepper.

Serve

Divide among warm plates or bowls and serve immediately. Offer extra grated cheese and a drizzle of good olive oil if desired.