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. This is the operation nobody writes down: the starch in the cooking water is an emulsifier swirling it into fat and sauce off a hot pan is what makes a sauce cling to a noodle instead of pooling under it. Six sauces on this shelf have been waiting for something to do this to. Dried pasta wants the same treatment and the same cup of water — it is a different thing rather than a lesser one better under a rough sauce where these ribbons want butter cream or a long-cooked ragù
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 mintwo waits that overlap count once
Needs you
12 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. 2 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 1 hr.

  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(assumed)40 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.1: mix to a stiff dough
>> step.2: knead 10 min, until it springs back
>> step.3: rest 30 min, wrapped
>> step.4: roll thin and cut in ribbons
>> step.5: cook 90 sec, and keep a cup of the water

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.

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.

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

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.

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. This is the operation nobody writes down: the starch in the cooking water is an emulsifier, and swirling it into fat and sauce off a hot pan is what makes a sauce cling to a noodle instead of pooling under it. Six sauces on this shelf have been waiting for something to do this to. Dried pasta wants the same treatment and the same cup of water — it is a different thing rather than a lesser one, better under a rough sauce, where these ribbons want butter, cream or a long-cooked ragù.