How to Make Fresh Pasta Dough
Hi Mom,
I’ve been trying to stay as close to you as I can, enjoying every moment we still have together before I move from Brazil to New Zealand. Reading this might feel a bit like a goodbye, but it’s really just my way of keeping us connected. A whole year apart will be the longest time we’ve ever spent away from each other, so I want to leave you with good memories — and little things that can make you feel like I’m still around.
On the Consciência Negra holiday, we made fresh pasta together. It was simple, warm, and one of those moments I don’t want to forget. So here’s the recipe, step by step, so you can make it whenever you want.
Ingredients — Fresh Pasta Dough
3 cups all-purpose flour (about 400 g)
4 eggs
3 teaspoons salt
Extra flour for dusting
How to Prepare the Pasta Dough
In a large bowl, mix the flour with the salt and create a well in the center.
Crack each egg into a small bowl first, then pour them into the well — this prevents losing the entire dough if an egg is spoiled.
Using a fork, whisk the eggs inside the well. Slowly pull the flour from the edges toward the center, mixing clockwise.
Once the dough starts coming together, use your hands to knead it until it forms a rough ball. Transfer to a clean surface and knead for about 15 minutes, until smooth and elastic.
Wrap the dough in plastic film and rest it at room temperature for 30 minutes.
Dust a baking tray with flour. Set aside.
Flour your work surface. Divide the dough into 4 pieces with a knife or spatula. Using a rolling pin, roll out one piece into a thin rectangle about 40 × 20 cm, roughly 2 mm thick.
For tagliatelle: Dust the sheet with flour, fold it lengthwise 4 times, then slice into 0.5 cm strips. Gently separate the strands and place them on the floured tray. Repeat with the remaining dough.
Bring a large pot (about 5 L) of water to a boil. Add 2 tablespoons of salt, then the pasta. Cook for about 7 minutes, or until al dente.
Drain well, transfer to a serving dish, and top with your favourite sauce.
Note: With this same dough, you can make lasagna sheets, fettuccine, pappardelle, or even stuffed pasta.
I love you, Mom.
Even from the other side of the world, you’ll always have a piece of me in your kitchen.