Starch Technique: Kneading Fresh Pasta Dough by Hand

Notes

The starch technique works because kneading activates the gluten in flour, creating elasticity. The gradual incorporation of flour ensures even gluten development. A common mistake is adding too much flour, which can dry out the dough; instead, use water sparingly to adjust consistency. Ensure your work surface is lightly floured to prevent sticking. For safety, always wash your hands before handling food. To make ahead, wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. When ready to use, allow it to come to room temperature and knead briefly before rolling.

Steps

1. 1 Combine 2 cups all-purpose flour and 1/4 teaspoon salt in a large mixing bowl.
2. 2 Make a well in the center and crack 2 large eggs into it.
3. 3 Using a fork, gently beat the eggs and gradually incorporate the flour from the edges.
4. 4 Once a shaggy dough forms, turn it out onto a clean, floured work surface.
5. 5 Lightly dust your hands with flour and begin kneading the dough.
6. 6 Press the dough away with the heels of your hands, fold it over, and give it a quarter turn.
7. 7 Repeat the pressing and folding for about 8-10 minutes, until the dough becomes smooth and elastic.
8. 8 Occasionally lift the dough to ensure no flour is stuck underneath; adjust flour if the dough is too sticky.
9. 9 To test if the dough is ready, press it with your finger; it should spring back without sticking.
10. 10 Form the dough into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes.
11. 11 After resting, gently knead the dough for another minute to redistribute any air pockets.
12. 12 The dough is now ready to be rolled out or stored for later use.
13. 13 Remember, consistency is key; avoid overworking the dough to prevent toughness.