Food Ingredients Pasta + Noodles Homemade Pasta Recipes Sfoglia 5.0 (2) 2 Reviews Made with just eggs and flour, Danielle Glantz’s silky handmade pasta takes your next dish to an epic new level. By Danielle Glantz Danielle Glantz Danielle Glantz is the chef-owner of retail shop Pastaio Via Corta in Gloucester, Massachusetts, and coauthor of a cookbook by the same name. She specializes in making fresh pasta by hand with local ingredients, including organic wheat grown and milled in the Northeast. Food & Wine's Editorial Guidelines Updated on August 22, 2026 Save Rate PRINT Share Close Credit: Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Christina Daley Prep Time: 10 mins Active Time: 45 mins Rest Time: 1 hr 30 mins Total Time: 2 hrs 25 mins Servings: 12 14 x 4-inch sheets Yield: 12 (14 x 4-inch) sheets Jump to recipe Handmade pasta is silky, tender, and flavorful, making it worth the effort for a truly artisanal dish.This recipe emphasizes technique, such as minimal flour use and careful rolling, to achieve perfect texture and elasticity.The dough can be prepared a day ahead, making it convenient for planning and reducing day-of cooking stress. Handmade pasta is a thing of beauty, and Danielle Glantz’s gigantic sheets of egg pasta are a work of art. Glantz prefers making and rolling her dough on a floured wooden work surface for the perfect amount of friction and give. Her recipe involves a good bit of elbow grease, but one taste of this silky, hand-rolled pasta justifies the time spent making it. Why knead pasta dough by hand? Though some recipes allow for machine mixing, working pasta dough manually isn’t just a fun hands-on experience. This slower process allows even development of gluten, without overmixing, which means your pasta stays perfectly chewy and tender when cooked rather than becoming tough and rubbery. What is 00 flour? Also called doppio zero, this finely ground Italian flour is basically designed for pizzas and pastas. The 00 refers to how finely the wheat grain is milled, so this flour is powdery and soft, which lends itself to making smooth, elastic doughs — perfect for items where you want a chewier texture, like a pizza dough or an al dente pasta. Notes from the Food & Wine Test Kitchen If you don’t have a wooden work space for rolling the pasta dough, a marble slab or counter works well, too.Don’t skimp on the resting time — this allows the gluten in the dough to reset, so it stretches nicely and holds its shape when you’re ready to roll again.When rolling the pasta, use flour very sparingly to keep the dough moist and tender. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings 3 1/3 cups 00 organic flour (about 14.14 ounces), plus more for work surface 4 to 5 small to medium organic eggs (about 8 to 8 1/2 ounces) Directions Place flour in a mound on a large wooden work surface. Make a well in center of mound. Add eggs to well; using a fork, beat eggs until combined. Begin to gradually incorporate flour using fork, working the inner rim of well into egg mixture. Once eggs have been incorporated, use your hands to push dough together. Using a bench scraper or a large knife, scrape any unincorporated flour into dough. Start kneading dough by using one hand to pull and the other to push and roll. Continue kneading until all flour is absorbed, 1 to 2 minutes. If dough seems dry, wet your hand to slightly incorporate water. Knead until dough forms a soft, smooth ball, about 10 minutes. Cover dough with plastic wrap, and let rest 45 minutes. Uncover dough, and sprinkle work surface with a light dusting of flour. Shape dough ball into a flat round. Using a long, straight rolling pin, roll dough away from your body, stopping just at the edge of the dough round. Turn dough a quarter turn, and repeat rolling and turning until dough is elastic, springs back slightly when pulled, and is about 15 inches in diameter. Position dough round so that half of round is hanging off edge of the work surface closest to your body. Roll away from center once toward 11 o’clock (left), then 12 o’clock (middle), and then 1 o’clock (right). Gently roll dough inward from top of circle so it loosely wraps around rolling pin; rotate dough a quarter turn, and unroll so that half of dough hangs off edge of work surface. Repeat rolling and rotating 3 more times, until dough is 1/16-inch thick and forms a rounded rectangular shape, about 28 x 25 inches. Cover dough with plastic wrap, and let rest 15 minutes. Roll dough around rolling pin, and flip dough over. Cover with plastic wrap; let rest 15 minutes. Uncover and let rest another 15 minutes. Cut dough into 12 strips that are about 14 inches long and 4 inches wide, trimming edges, if needed. Cover with plastic wrap until ready to use. Make ahead Pasta dough can be prepared through Step 2, wrapped tightly in plastic wrap, and refrigerated up to one day ahead. Originally appeared: December 2021 / January 2022 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.