Without question, it is the golden-yellow, silky smooth fresh pasta of Emilia-Romagna that says it all when it comes to the fresh pasta traditions of Italy and this is a good basic pasta dough recipe to use.
400g/14oz/3½cups00 soft wheat flour (see Cook’s tip)
4 large eggs
Measure out the flour and tip it on to the work surface. Make a hollow in the pile of flour with your fist.
Beat the egg lightly in a bowl, just enough to blend the yolk and white together, and pour into the hollow.
Blend the egg and flour together with your fingertips until a lumpy mass has been formed, then pull everything together with your hands.
Knead the mixture into a smooth ball of dough. Do not press the dough down hard on to the work surface, or stretch it as you knead. The technique simply involves a rolling and light squeezing action with both hands. When the dough feels cool and waxy and springs back immediately when lightly pressed with a finger, it is ready. Do not be tempted to over-knead or the dough will lose all its elasticity.
Wrap the dough in clear film/plastic wrap or a clean cloth, and leave to rest for at least 20 minutes before starting to roll it out for cutting.