The art of making fresh pasta at home brings new flavorful meals to the kitchen. Making a handful of pasta at a time to enjoy is an even greater delight.
- Prep: 15 minutes
- Serves: 4
- Difficulty level: easy
- 4 eggs (preferably organic, at least 70 g each)
- 400 g quality flour
To make fresh pasta, pour a little less than 400 g of flour into a bowl (it is better to keep some aside to add if necessary) or directly on a wooden pastry board for its porosity. Create a hollow in the center and add the whole eggs, with the fork mix and begin to incorporate the flour.
Once the liquid part has been integrated, start kneading by hand. Transfer to the pastry board or a wooden surface and knead the dough for about 10 minutes, with the palm and vigorously, pulling it in all directions but careful not to tear it.
Once the dough is smooth, wrap it in cling film and let it rest at room temperature for at least 30 minutes. Once rested, you can take the dough again, cut a piece, taking care to keep the rest in the film so that it will not dry out.
Flour the piece of pasta and pull it with the sheeter to the maximum thickness and pass the dough between the rollers to obtain a first dough which will be thick, fold the two edges of the dough towards the center to give a more regular shape, then sprinkle again with very little flour and pass it again between the rollers; once you have a rectangular sheet, lay it on the lightly floured surface and trim the ends with a knife then divide it into two parts so as to handle it more easily, passing from time to time to the thinnest thickness up to the penultimate thickness.
At this point your fresh egg pasta is ready, you can make the pasta shape you prefer.
You can freeze fresh raw pasta. For freezing, put the well-spaced pasta shapes on a tray and then put them in the freezer to harden for a couple of hours. When they are well hardened, put them in frost bags and put them back in the freezer. When you have to use them, boil them directly from frozen in boiling water and proceed as per recipe.
If you prefer the traditional method you can roll out the fresh pasta with a long rolling pin! It will take a lot of patience and elbow grease.
Some add a pinch of salt but we preferred not to do it to avoid the white streaks on the pastry.