| Level: | Intermediate |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 7 ounces “00” or all-purpose flour (about 1 1/2 cups) (see Cook’s Note)
- 3 ounces semolina flour (about 1/2 cup) (see Cook’s Note)
- 3 large eggs (see Cook’s Note)
- Kosher salt
Instructions
- Make a flour volcano: Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Scramble the eggs: Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Work the dough: Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper or rubber spatula and knead until a smooth dough forms. Discard any excess flour.
- Rest: Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling out. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 200 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 93 mg |
| Sodium | 163 mg |
Reviews
Really easy to make and was some of the best pasta I’ve ever had.
Outstanding recipe and class. This is my new go-to fresh pasta recipe!
Well worth the effort! This time I’m going to try it with semolina.
The recipe was easy to follow and it turned out fantastic
Very easy to follow and make, Thank you!
Should have mentioned the reasoning for a bowl at the start of the show.. I probably would have listened better then! Made a second batch and whisking the eggs neatly takes some practise, but ultimately the dough comes out better mixed.
Have made this recipe several times and it came out really well each time. Working the dough by hand (with the suggested tools) wasn’t difficult or challenging. I felt it let me have more control over how worked the dough was before wrapping it and resting it. James Briscione’s explanations throughout the process really helped, too.
Simple and tasty pasta recipe
Ew! Gross!I did not have a ingredient and no places had it