How To Master Traditional Italian Fresh Egg Pasta

Fresh Egg Pasta – Two Doughs/ re edit

Classic Dough
1000g 00 (soft wheat) flour
580g whole eggs (weighed – roughly 10 medium eggs)
Egg size varies — always weigh to get the correct hydration. 1 large egg can range from 55–75g.

Advanced Dough (Elastic & Structured)
750g 00 (soft wheat) flour
250g semola rimacinata (fine durum wheat flour)
540g whole eggs (weighed – approx. 10 medium)
30g extra virgin olive oil
30g water
Tools
Fork or small whisk
Bench scraper
Rolling pin or pasta machine
Knife or pasta wheel
Gnocchi board or dowel (for garganelli)
Scale for precision
Instructions
1. Create the well:
Pour flour onto a wooden board and shape into a mound. Create a well in the center.
2. Add eggs & mix
Crack eggs into the well. Beat gently with a fork, gradually pulling in flour from the sides.
3. Knead
Once too thick for a fork, switch to hands. Knead for 8–10 minutes until smooth and elastic.
4. Rest
Wrap tightly in cling film or cover with a bowl. Rest 30 minutes at room temperature.

0:00 Intro
00:31 Basic dough
02:40 Advanced dough
04:54 Folding
05:27 Shaping Basic dough
07:01 Shaping Advanced dough
08:28 Cooking one
08:55 Outro

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