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The Fresh Egg Pasta it’s a masterpiece of the Italian culinary tradition, that’s always been handed down from generation to generation. Want to make fresh egg pasta just like an italian nonna would? Read carefully, you will only need two ingredients, namely flour and eggs, to be used strictly in this proportion: 100 grams of flour should be mixed with 1 egg.
Homemade fresh pasta dough is really easy and fun to make, you will only need a quarter of an hour to knead it and make it elastic and once it has rested in the fridge, you will already be ready to flake it with your machine.
With this handmade pasta dough you can prepare many pasta shapes such as the lasagne, tagliolini, tagliatelle or devote yourself to the preparation of the rich Filled Fresh Pasta such as the Tortellini or the Ravioli.
Since Fresh Egg Pasta is rough and porous, it will capture and enhance the most full-bodied and flavorful sauces such as the traditional Bolognese Sauce. If you want you can also make fresh eggless pasta.
Ingredients
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Instructions
To prepare Fresh Egg Dough take a bowl and pour the flour into it in a heap. If you prefer you can also work directly on the work surface, but only if it is made of wood. Break the eggs into the center of the flour and start incorporating them with the help of a fork.
When the flour has completely absorbed the eggs begin kneading by hand over a wooden work surface for about 10 minutes, pulling the dough with the palm of your hand in all directions. When the dough has become smooth form it into a compact loaf, cover it with plastic wrap and let it rest for about an hour at room temperature.
After the resting time has passed, take the loaf and cut off a piece of dough, helping yourself with a dough cutter. Cover the loaf with plastic wrap so it does not dry out too much and flour the smaller piece. Place it in the pasta maker with the rollers at maximum thickness and roll it out, then take the dough sheet and fold the shorter edges toward the center of the rectangle. Add very little flour and roll the dough again in the roller, continuing with the same process until you get a rectangular shape.
Now lightly flour your work surface and lay your pastry sheet on it. Using the scraper (or a knife), cut off the irregularly shaped ends to form a perfect rectangle. Divide the pastry sheet into two parts and pass them, one at a time, through the pasta-pulling machine, taking care to go to the lower thickness each time until you reach the penultimate one. Now that the Fresh Egg Pasta is ready you can choose the size of pasta you want to obtain.
