#italian-cooking

Traditional Italian pasta dough technique. Formula: 100g 00 flour per 1 large egg (golden ratio). Steps: 1. Create flour well on work surface. 2. Add eggs and slowly incorporate flour from inner walls. 3. Knead 10 minutes until smooth and elastic. 4. Rest 30 minutes wrapped in plastic. 5. Roll through pasta machine from setting 1 to 7. 6. Cut into desired shapes (tagliatelle, fettuccine, pappardelle). Explain gluten development, proper hydration, and how to test dough readiness.