Classic Egg Pasta Dough, Mateo Zielonka

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"This is the classic pasta recipe followed by generations of Italian families, using whole eggs and Italian 00 flour, and it is the best place to start learning how to make fresh pasta. You will end up with a soft yellow dough, ready to shape into ribbons or little parcels. If, when you are kneading the dough, it feels quite stiff and difficult to work, don’t give up. It will become more elastic the more you work it, the structure will improve, and it will soften further in the fridge as the moisture of the egg loosens the dough."

This recipe is from The Pasta Man by Mateo Zielonka (Quadrille, £15) Photography: India Hobson

Ingredients for fresh pasta dough

300g cups Italian 00 flour
3 eggs

How to make fresh pasta dough by hand

Place the flour on a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle.
Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork.
When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead – you will soon develop a lovely rhythm.
When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in clingfilm (plastic wrap) and rest in the fridge for at least 30 minutes, or ideally overnight. Resting makes the structure of the dough smoother and more pliable, so it’s much easier to roll out and shape.

How to make fresh pasta dough using a food processor

You can also make pasta dough in a food processor – it’s really quick and easy, though I actually prefer to make it by hand, especially at home. (I like listening to music and kneading to the rhythm of some 80s classics!)
Place the flour in the processor bowl and secure the lid. Start the machine, then pour the eggs into the funnel. Mix for 30 seconds, until the dough has the consistency of fine breadcrumbs.
Tip onto a board or into a bowl and use your hands to bring the mixture together to form a neat disc. Wrap the dough tightly in clingfilm (plastic wrap) and refrigerate, as above.