How to Make Pasta From Scratch

Fresh homemade pasta needs just 3 ingredients: flour, eggs, and salt. Here’s the step-by-step method for silky, restaurant-quality fresh pasta at home. **Basic Recipe (serves 4):** - 300g ’00’ flour (or all-purpose) - 3 large eggs - Pinch of salt - 1 tsp olive oil (optional) **Method:** 1. Make a well in the flour on a clean surface. Crack eggs into center. 2. Beat eggs with a fork, gradually incorporating flour from the walls. 3. Knead for 8–10 minutes until smooth and elastic (it should spring back when poked). 4. Wrap in plastic and rest 30 minutes at room temperature. 5. Roll thin (setting 5–6 on a pasta machine) and cut to desired shape. 6. Cook immediately in heavily salted boiling water for 2–4 minutes. **Troubleshooting:** - Too dry/crumbly? Add a teaspoon of water. - Too sticky? Add more flour while kneading. - Tears when rolling? Rest it longer — the gluten needs to relax. **Chef Luca’s Tip:** The ‘windowpane test’ — stretch a small piece thin. If you can see light through it without tearing, the dough is ready. If it tears, knead 2 more minutes.