Fresh Egg Pasta Sheets — Tagliatelle & Lasagna

— The Method

How it comes together.

1. Step 01

   Mound the flour on a clean counter and create a well in the center. Crack the eggs into the well and whisk them together with a fork, incorporating flour from the walls gradually until a shaggy dough forms.

2. Step 02

   Knead the dough for 10 minutes until smooth and elastic. If it's too sticky, dust with a little flour; if too dry, wet your hands slightly. The dough should feel supple and smooth.

3. Step 03

   Wrap in plastic and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

4. Step 04

   If using a pasta machine, divide the dough into 4 pieces. Run each piece through the widest setting, fold in thirds, and repeat. Work through progressively thinner settings until you reach the thinnest setting. The pasta should be nearly translucent.

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5. Step 05

   Lay the sheets on a lightly floured surface and let them dry slightly before using — about 10 minutes. For lasagna, cut into squares; for tagliatelle, dust and roll up, then slice into ribbons.

6. Step 06

   To cook, bring a large pot of salted water to a boil. Fresh pasta sheets cook in 1–2 minutes, so watch carefully. Test for doneness by tasting a piece — it should be silken and tender.