Fresh Pasta Dough

Let your pasta dough rest before using it in your favorite recipes. (Giulia Scarpaleggia)

This is the basic recipe for fresh pasta that my grandma taught me years ago. There’s a golden ratio to follow that is extremely easy to remember: 1 egg and 100 grams of flour, half all-purpose and half semolina. Then scale up as needed.

Makes enough for about 4 servings, depending on the recipe

• 100 grams (3 1/2 ounces, or 3/4 cup) all-purpose flour
• 100 grams (3 1/2 ounces, or 2/3 cup) semolina flour
• 2 medium eggs
• Pinch of salt
• 1 teaspoon extra virgin olive oil

Combine the two flours on a wooden working surface and shape into a mound with a large well in the center. Crack in the eggs, then pour in the olive oil and add a pinch of salt. Using a fork, stir slowly, starting from the center of the eggs and gradually picking up more flour from the edges, whisking as if you are beating eggs for an omelette. When the dough turns crumbly, switch to kneading with your hands.

Continue kneading the ball of dough until the gluten starts to develop, as this will render the sheets of pasta stronger. The movement is all in the wrist: Roll the dough outwards and away from you with the heel of your palm, then fold it back over onto itself and repeat the rolling movement.

When the ball of dough is smooth, silky, and no longer sticky, wrap it in plastic wrap and let it rest for 30 minutes at room temperature before using it in your favorite pasta recipes.