Fresh Pasta

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Basic Pasta Sauces

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
--
Level:
Easy
Yield:
1 pound of pasta, 4 servings

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Ingredients

3 1/2 cups unbleached all-purpose flour
4 extra-large eggs

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

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Comments & Reviews

recipe Fresh Pasta
null null, null 02-16-2010
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Excellent but hard to knead
Rated: 5 stars out of 5

It was my fault that I didn't read 4 "XTRA Large" eggs. So I only used large eggs, which was the main reason for my problem.... But, I added a little water and that helped and a little more olive oil. I used the kitchenaid attachment and it really helped with gluten development. But, more importantly, I let it rest in the fridge overnight with EXCELLENT results. Sure helps with party preparation. Then I rolled out and cut the next day. For ravioli I didn't go thinner than 5. It was a little thick and I was nervous that it would be too "al dente" for ravioli. But it worked out pretty well. I may try to go to 4 and see if that will work.Read more
recipe Fresh Pasta
Gina Chipman, NB 12-27-2009
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Strange recipe
Rated: 2 stars out of 5

I'm surprised at the all-purpose flour. Must be an American compromise, because Durum semolina is so hard to find... there. All the Italians I know (including my mother) use Durum semolina, which is what they use in Italy to make pasta. The flavour is unique. You'll find a recipe using Durum semolina here: http://www.the-cooks-corner-blog.comRead more
recipe Fresh Pasta
Diane South Lyon, MI 12-21-2009
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Absolutely Perfect Pasta!!!!
Rated: 5 stars out of 5

I made this pasta to make lasagna and I had some left over that I cut into fettuccine. I haven't had my lasagna yet but I... tested the fettuccine with a bolognese sauce. It is fabulous. The texture is perfect and I will always use this recipe from now on. Read more
recipe Fresh Pasta
Adam Fresno, CA 03-18-2009
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Excellent Pasta to Start With
Rated: 5 stars out of 5

This recipe is easy to follow and has terrific results. I can definitely see experimenting with it to get some unique and... delicious dishes in the future. Makes enough for 4 people easily.Read more
recipe Fresh Pasta
Nancy Philadelphia, PA 03-01-2009
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Delicious, authentic
Rated: 5 stars out of 5

Definitely got a little messy, but that was part of the fun. I also only had large eggs on hand, so used 6 instead of 4, and... added another few tablespoons of flour to get the right consistency. The kneading is labor-intensive, but worth it. I made pappardelle, and they had the perfect "mouth feel," to quote my husband. I paired it with Mario's Bolognese sauce for a delicious Sunday dinner.Read more
recipe Fresh Pasta
LESLEY ROSCOE, IL 07-13-2008
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Wonderful!
Rated: 5 stars out of 5

I only had large eggs, not extra-large, so I used 6 eggs instead of 4, and this pasta is delicious! It's a classic, true... Italian pasta that tastes just like the pasta that an Italian woman that I lived with for a brief period of time used to make. I did the kneading by hand so that I could feel the texture of the dough & then actually ended up letting it rest for almost an hour because of other cooking that I was doing. I used my KitchenAid pasta attachments, running it through 3 times on level 1, and then once each on 2, 3, 4 and 5. I then used the linguine attachment & it came out perfect. This recipe made enough for 2 dinners for my guy and I - I froze the second half. Thanks Mario! Ciao!Read more