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.