The expression fresh pasta can refer to two main kind of homemade pasta, pasta made from egg and flour, and pasta made from water and flour. Last Sunday I made for the first time fresh Egg Pasta.
According to the base recipe to make Egg Pasta, you need 1 egg and 1 pinch of salt per every 100 gr of flour, plus some extra-virgin olive oil to make the dough more elastic. Of course, this ratio may vary depending on the size of the egg and, above all, on the absorption capacity of the flour. Antway, usually the egg chooses how much flour it needs: the dough will absorb as much flour as it needs to get firm and elastic, refusing the exceeding flour, so… you can’t make mistakes! 🙂 order Combivent
Preparation Time: 30 min.
Cooking Time: 5 min.
Total Time: 35 min.
Sift the flour on a pastry board, mound it, and make a well in the middle. Put inside the eggs and a generous pinch of salt.
Beat the eggs with a fork, then start incorporating the flour with your fingertips, starting from the edges.
Amalgamate evenly the ingredients, and keep kneading for about 15-20 minutes.
You should knead by flattening the dough, folding it on itself, and flattening again.
Your firm should get uniform, smooth, elastic and quite firm.
Make a ball, cover it with plastic wrap, and let it rest for about 30 minutes.
Then take back your dough, divide it into smaller balls and start rolling it out.
You can use a roller pin, or else a pasta roller.
In the first case (hand-rolling with a roller pin), you may wanna briefly knead it again, before rolling it out.
Nessuna ricetta simile a Homemade Egg Pasta.All Recipes, recipe by Flavia Imperatore
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