Fresh Egg Pasta

Fresh egg pasta turns claggy and tastes floury for two linked reasons: dough that hasn't rested, and ribbons rolled too thick. After kneading, wrap the dough and rest it 30–60 minutes — the flour fully hydrates and the gluten relaxes, so the sheet rolls thin without springing back and loses its raw-flour edge. Then roll progressively, one setting at a time, down to the second-thinnest setting until you can almost see your hand through it. Dust the cut ribbons in semolina and keep them in airy nests. Thin, rested pasta cooks evenly in 2–3 minutes; thick, under-rested pasta stays lumpy and undercooked at the core.