"Like much of Italian cuisine, making really good fresh pasta is about the simple combination of a few high-quality ingredients, with the rest coming down to balance and technique. As for which ingredients you actually need to make that beautiful pasta, Grueneberg said that the best move is to "buy 00 flour and keep it in the freezer so it stays fresh and look for eggs with beautiful rich yolks.""
"00 flour is a little bit harder to hunt down, but it's worth the extra effort of you want to make restaurant-worthy pasta from scratch. The "00" label on this type of flour is indicative of how it is ground, with 00 being the finest end of the European scale. The fine grind allows the flour to hydrate with less moisture, creating a pasta that is smooth and tender, with just the right amount of bite."
Fresh pasta depends on very few components, so ingredient quality strongly affects texture, flavor, and appearance. Exceptionally fine 00 flour hydrates with less moisture, producing a smooth, tender noodle with an ideal bite. Eggs with rich, deeply colored yolks add color, richness, and flavor to the dough. Storing 00 flour in the freezer preserves freshness and keeps it ready for both pasta and pizza dough. Proper balance and technique remain important, but selecting top-tier flour and eggs substantially improves scratch-made pasta results.
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