Instructions

Using whole eggs and 00 flour is the absolute Italian classic that gives you the soft yellow dough used for any shape of pasta.

Place your flour on a clean work surface or I like to use my wooden baking board and shape the flour into a mould. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork. 

When everything starts to come together, use your hands to knead the dough for about 10 minutes until very smooth. Use the heel of your hand or even wrist to push the dough away from you, and use your other hand to turn it 90 degrees after each kneading. 

When the dough is smooth, form it into a flat disk and wrap it tightly in plastic wrap. Rest in the fridge for at least 30 minutes, or ideally overnight. Resting makes the structure of the dough smoother and more pliable, so it’s much easier to roll out and shape. 

Note: You can also make pasta in a food processor or a stand mixer. Which makes it quick and easy. I like to use my kitchen aid with the paddle attachment for the initial mixing. Place the flour and the eggs in the mixer (processor) bowl. Start the machine and mix for 30 seconds until the dough has a consistency of large crumbs. 

Tip onto a board, tell Alexa to play Italian opera and use your hands to bring the mixture together to form a neat disk. Wrap the dough in plastic wrap and refrigerate.