egg-pasta

Pasta all'uovo fatta in casa - Homemade Egg pasta

Grandmother or mother in the kitchen to make fresh pasta, I think this is the most classic scenes of the typical Italian family.
Right now the custom of making pasta at home is becoming less frequent, times have changed and you no longer have the patience to keep up to knead and roll the dough.
Even in my family is not done frequently fresh pasta, always running a thousand excuses for not…

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Fresh Egg Pasta

Ingredients:

  • 1 ⅔ cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
  • 2 medium or large eggs
  • 1 tablespoon olive oil
  • A pinch of sea salt

Method:

  • Sift the flour onto a clean work surface and make a well in the centre with your fist.
  • Break the eggs into the well and add the oil and a pinch of salt to the well.
  • Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour.
  • Knead the pasta until smooth for about 2 - 5 minutes. Lightly massage it with a hint of olive oil, put the dough in a plastic food bag, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.
  • Feed the blob of pasta dough through the widest setting of a pasta machine. As the sheet of dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the dough through this setting a total of 4 or 5 times. This effectively kneads the dough, ensuring the resulting pasta is silky smooth.
  • Pass the pasta through the machine again, starting at the widest setting and gradually reducing the settings, one pass at a time, until the pasta achieves the required thickness. The pasta sheet will become very long; if you are having trouble keeping the dough from folding onto itself or are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.
  • After the pasta has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little; this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you’re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest.
  • Shape the pasta by hand or pass the pasta through the chosen cutters (tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry a little, until ready to cook.