Fresh Egg Pasta Flour

Fresh egg pasta is made with a soft-wheat Tipo 00. The fine grind gives a smooth, silky dough that rolls thin without tearing, and the egg supplies most of the structure.

Pasta flours from Caputo, Mariani, Pasini and others are milled for exactly this. A standard ratio is 100 g of flour per egg. For a firmer bite, replace up to half the flour with re-milled durum semola.

Knead until smooth, then let the dough rest, wrapped, for at least 30 minutes; it will roll thinner and tear less. For egg-free pasta, see our semolina flours.