Good fresh pasta can be made with minimal ingredients and a bit of practice, but what are the keys to a dough that’s easy to work with and yields supple, silky-textured noodles? Chowhounds weigh in on egg-to-flour ratios, using a food processor versus kneading by hand, whether to rest the dough, and the best equipment for rolling it out.

Photo by Flickr member Rafel Miro under Creative Commons

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