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Handmade Pasta - {Pasta Fatta A Mano}


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  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup semolina flour
  • 1 teaspoon fine sea salt
  • 4 large eggs.


Servings 1


Step 1

Combine the flours and salt and mound on a work surface. With your fist make a hole in the center of the mound. This is the fontana, or well. Crack the eggs into the center of the well and beat gently with a fork or your fingers to break up the egg yolks. Using one hand and moving in a clockwise fashion, begin bringing the flour from inside the four wall into the eggs. Use your other hand to keep the outside of the wall together. If the wall breaks, the eggs will seep out.

Continue mixing until a ball of dough is created that is not soupy and holds its shape. Push the excess flour aside and knead the dough until a smooth, soft ball is obtained. Don't worry if you do not use all the flour; adding too much flour will result in a tough dough. On the other hand, if the dough is still sticky, add the remaining flour a little at a time until the desired consistency is obtained. Any leftover flour can be used to dust the sheets of dough whey they are cut.

Knead the dough until a smooth ball is obtained, then let the dough rest for 30 minutes on a floured surface covered with a bowl or a damp kitchen towel. This will allow the gluten in the dough to relax and allow you to roll it out with ease.

This recipe yields about 1 1/4 pounds.

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