How to Make Pasta from Scratch

• 2 cups of flour (00 flour is best, but all purpose flour works too)
• 2 eggs (think, 1 cup of flour per 1 egg)
• A clean work surface or wooden board
• A pasta roller (or a rolling pin and a sharp knife)
• Bench scraper (optional, but handy)

1. Form the Flour Well: On your board or countertop, measure out 2 cups of flour and mound it into a circle. Create a well in the center big enough to hold your eggs.
2. Add the Eggs: Crack two eggs directly into the well.
3. Mix & Incorporate: Gently whisk the eggs with a fork, gradually pulling in flour from the edges of the well. As the mixture starts to come together, use a bench scraper or your hands to fully incorporate the flour.
4. Knead to Perfection: Knead the dough until it forms a cohesive ball. A quick test: lightly press your thumb into the dough—if it springs back smoothly, you’re good to go.
5. Rest & Relax: Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes. This helps the gluten relax and makes rolling easier.
6. Roll It Out: Sprinkle flour on your countertop. Roll or flatten your dough enough to fit into your pasta roller. If you’re doing it all by hand, keep rolling until it reaches your desired thickness.
7. Use the Pasta Roller: Start at the widest setting (often labeled “7”). Roll the dough through, fold if needed, and gradually move down to thinner settings until you reach setting “1” or the thickness you prefer. Trim the dough as you go if it gets too long.
8. Cut Your Pasta: Use the cutter attachment on your pasta roller (fettuccine cutters are common), or slice by hand with a sharp knife for other shapes.
9. Prevent Sticking: Dust your fresh-cut pasta with flour and gently separate the strands.
10. Cook & Serve: Fresh pasta cooks quickly—about 2 minutes in boiling salted water. Strain and finish in your favorite sauce.

‍