Fresh Pasta is easier than you think! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Without a food processor, mix the flour and salt, make a well, add the eggs and egg yolks, and use a fork to gradually work the flour in until a dough forms. With a food processor, put all the ingredients in the bowl and process until a rough dough forms.
2. Knead the dough on the counter for about 10 minutes until smooth and elastic. If it is sticky, keep kneading for a few minutes before adding more flour.
3. Shape the dough into a ball, wrap it tightly in plastic wrap and rest it at room temperature for at least 2 hours.
4. Divide the rested dough into four equal pieces.
5. Roll each piece into a thin sheet with a pasta machine or rolling pin, starting on the widest setting and working down to the desired thickness. Dust lightly with flour or semolina.
6. Cut the sheets into your chosen shape, such as fettuccine, linguine or pappardelle, using the cutter attachment or by rolling and slicing by hand. Lay the pasta on a floured surface or hang it to dry slightly.
7. Boil a large pot of salted water, add the pasta and cook for about 1 to 2 minutes until al dente.
8. Lift the pasta out with a spider or pasta fork, without pouring the water over it, and serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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