Making homemade pasta from scratch relies on a simple golden ratio: 100 grams of flour to 1 egg per portion. Preparing fresh pasta requires zero special equipment, though a classic hand-crank machine like the Marcato Atlas 150 Pasta Machine Go to product viewer dialog for this item.
or a rolling pin will help you roll the dough to the perfect thinness. Essential Ingredients & Ratios
Mastering homemade pasta comes down to hydration and flour selection.
Flour Selection: Italian “00” flour yields a tender, chewy bite with the perfect elasticity. Unbleached all-purpose flour works well as an accessible alternative.
The Classic Ratio: Measure 100g of flour and 1 large egg per person.
Optional Additions: A teaspoon of extra virgin olive oil enhances elasticity, while a pinch of fine sea salt seasons the dough directly. Step-by-Step Pasta Making
Making pasta by hand is a sensory process that transforms simple staples into a supple dough.