Pasta fresca
Home made pasta
Servings: 4
Preparation: 30 min.
Cooking: 5 min.
Difficulty: 
Ingredients

3 eggs

300 gr. (10.5 ounces) flour (50% all purpose / 50% durum wheat flour)

Method

1
2

1 - Make a volcano with flour on your work surface and pour the eggs inside.

2 - Fold the eggs into the flour with a knife or a fork

3
4

3 - taking care to keep the eggs inside the volcano

4 - Until completely amalgamated.

5
6

5 - At this stage knead the dough with your hands for about 10/15 minutes

6 - until it is smooth and elastic.

7
8

7 - If you have a pasta machine, cut the dough into 2 or 3 pieces.

8 - Place the rollers at the maximum distance

9
10

9 - Crank the dough through the roller in position (1) several times, folding the stripe of pasta.

10 - Then continue rolling the stripes of pasta in the other positions once or twice only.

11
12

11 - Lightly flour the stripes every time you roll them.

12 - When all the stripes are passed through the last position of rollers,

13
14

13 - they can be cut into different shapes, like tagliatelle, tagliolini, or rectangular/square pieces to make lasagne or ravioli.

14 - Portions of pasta fresca can be frozen in food bags ready to use. Cooking time is very short, just a few minutes in salty boiling water.

Useful Suggestions

If you don’t have a pasta machine, you can roll the dough with a rolling pin. Give the dough a round shape with your hands  and start rolling from the middle upwards and downwards and towards left and right, trying to keep the round shape and flouring both the work surface and the dough. The final pasta sheet must be as thin as possible. The proportion between eggs and flour is 1 egg for 100 gr / 3.5 ounces flour. We usually prepare a mixture with half quantity all-purpose flour and half of durum wheat flour.