Post actualizado el día October 24, 2026 by DeiviSanzPlay
Making pasta at home doesn’t require professional tools or a master’s degree in Italian cooking. A well-planned recipe turns flour, egg and salt into a dish that beats almost any industrial product. The key is to respect the proportions and understand what happens inside the dough.
Proportions that work
The traditional Italian base uses 100 grams of wheat flour for every medium egg. If the dough is dry, add a few drops of water; if it sticks, sprinkle flour without overdoing it. For two people you need about 200 grams of flour and two eggs, plus a pinch of fine salt.
First mix the dry ingredients on a clean surface and make a well in the center. Pour in the beaten eggs and gradually incorporate from the inside out with your fingers or a fork. When the dough stops sticking, knead it for eight to ten minutes: it should be smooth, elastic and somewhat firm to the touch.
Resting: the phase almost everyone skips
Wrap the dough in plastic wrap or cover it with an inverted bowl and let it rest for thirty minutes at room temperature. This rest relaxes the gluten and makes the subsequent rolling easier without the dough shrinking. If you’re in a hurry, fifteen minutes already makes a difference.
Rolling and cutting
Divide into portions and roll out with a rolling pin or machine to a thickness of two or three millimeters. For tagliatelle, sprinkle flour between the layers and cut regular strips. Spread the freshly cut pasta on a floured surface so it doesn’t clump together.
Precise cooking
Plenty of water, coarse salt and a large pot. Fresh pasta needs between two and four minutes: taste it before draining. Remove a ladleful of the cooking liquid before straining; that starch will help the sauce come together.
Common mistakes
- Using whole wheat flour without adjusting the water: it absorbs more liquid.
- Kneading too much until the elasticity breaks down.
- Boiling over low heat: the water should bubble vigorously.
- Storing fresh pasta damp in the fridge for more than two days.
With this recipe as a starting point, variations are welcome: crushed spinach in the dough, semolina for a more rustic texture or an extra yolk for a more intense color. The important thing is to practice the motion until the dough responds on its own.
