Fresh pasta dough is really easy to make from scratch; you need very few ingredients and, with just a little bit of mixing you’ll have a good-quality dough that is perfect for everything from fettuccini to ravioli. Once you are comfortable making this basic dough, experiment with different types of flour, add a different ratio of eggs to the flour, or try including a small amount of olive oil in your dough — there are a number of delicious ways to make fresh pasta dough.
For our basic, two-ingredient dough, start by putting 1 cup of all-purpose flour onto a clean, flat surface. Make a well in the center of the flour, making sure that the sides of the well are as even as possible.
Then, add 1 whole egg and 1 additional egg yolk to the well.
Begin whisking the eggs with a fork, stirring only in the center of the well. The egg mixture will slowly pull in flour from the sides of the well. Continue whisking, using your hand to shape the well if it starts to fall apart.
Once you have about half of the flour worked into the egg you can use your hands to incorporate the rest of the flour.
When you have a ball of dough, knead it for 5 to 6 minutes. You’ll know that the dough has been kneaded enough when you poke it and it springs back quickly.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes before rolling and cooking.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.