Fresh Egg Pasta

also called pasta all'uovo · pasta alluovo · egg pasta · fresh pasta · tagliatelle · fettuccine · sfoglia

The table

2 cups(280 g)00 flourmix to a stiff doughknead 10 min, until it springs backrest 30 min, wrappedroll thin and cut in ribbonscook 90 sec, and keep a cup of the water
3 large(150 g)eggs
2(30 g)egg yolks
1/2 tspfine sea salt
1 tsp(5 mL)extra-virgin olive oil
1/4 cup(40 g)semolina
4 qt(3.8 L)water
2 Tbskosher salt
Toss it into the pan of sauce with a splash of that water and keep it moving over the heat for half a minute
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

1mix to a stiff dough

4roll thin and cut in ribbons

goes in with what step 3 made

5cook 90 sec, and keep a cup of the water

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 42 min2 of 5 steps give no time
Needs you
about 12 min
If you get it wrong
Narrow — ninety seconds in the water and fresh pasta is done, where dry would still be raw, and an overcooked ribbon does not come back

  1. mix to a stiff dough

    not timedfrom the start

  2. knead 10 min, until it springs back

    10 minneeds youfrom the start

  3. rest 30 min, wrapped

    30 minwalk away10 min in

  4. roll thin and cut in ribbons

    not timed40 min in

  5. cook 90 sec, and keep a cup of the water

    2 minneeds you(we think)40 min in

Goes with

See how it is written
>> title: Fresh Egg Pasta
>> category: Pasta
>> tags: pasta, eggs, flour, italian, fresh, tagliatelle
>> counters: Pizzeria
>> aka: pasta all'uovo, pasta alluovo, egg pasta, fresh pasta, tagliatelle, fettuccine, sfoglia
>> pairs-with: bolognese, basil-pesto, alfredo-sauce
>> servings: 4
>> time: 1 hr
>> slack: narrow — ninety seconds in the water and fresh pasta is done, where dry would still be raw, and an overcooked ribbon does not come back

>> step: mix to a stiff dough
Mix @00 flour{2%cup}(280 g), @eggs{3%large}(150 g), @egg yolks{2}(30 g), @fine sea salt{1/2%tsp} and @extra-virgin olive oil{1%tsp}(5 mL) to a dough far stiffer than a bread dough — it should be barely damp and hard to bring together.

>> step: knead 10 min, until it springs back
Knead @&(~1)dough{} ~knead{10%min}, leaning into it on an unfloured board, until the surface goes smooth and a poked dent fills back in slowly.

>> step: rest 30 min, wrapped
Rest @&(~1)dough{} wrapped tight ~rest{30%min}, which is what lets a dough this dry roll out at all.

>> step: roll thin and cut in ribbons
Roll @&(~1)rested dough{} in four pieces out to the thickness of a postcard on @semolina{1/4%cup}(40 g), fold the sheets loosely and cut them across into 1/4-in ribbons.

>> step: cook 90 sec, and keep a cup of the water
Boil @&(~1)tagliatelle{} in @water{4%qt}(3.8 L) with @kosher salt{2%Tbs} ~cook{90%sec}, until it floats and no longer tastes of raw flour, and lift a cup of the water out with it.

Toss it into the pan of sauce with a splash of that water and keep it moving over the heat for half a minute.