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Homemade fresh pasta uses a traditional dough typical of Italian cuisine made just of eggs and flour. For this reason it is also called “Egg Pasta”! The soft and elastic dough is rolled out with a rolling pin to obtain a thin sheet, so you can prepare many kinds of fresh pasta such as Tagliatelle, Tagliolini and Pappardelle.
Fresh Egg Pasta
Preparation: 60 minutes - Cooking: 5 minutes
Difficulty: Medium Portions: 6 people Cost: Medium
Ingredients for 6 People:
600g (1.3lb) Fresh Pasta Flour (wheat flour type "00")
Today we want to share the original recipe of fresh egg pasta, the classic version handed down by Italian families! It is an easy preparation: the dough requires a basic rule, for every 100 grams of flour, 1 egg is added.
The perfect combination is to use Fresh Pasta Flour that gives the right porosity and consistency!
The dough is kneaded quickly by hand and after a short rest at room temperature, it is rolled out with a rolling pin as tradition dictates; but if you have it available, you can use a pasta machine to make quick fresh pasta.
Follow these easy steps to prepare a special handmade egg pasta!
STEP 1 - PREPARE A FLOUR CIRCLE AND BREAK EGGS INSIDE IT AND MERGE THEM
STEP 2 - KNEAD THE DOUGH BY HAND
STEP 5 - DUST THE DOUGH WITH SOME FLOUR
STEP 4 - ROLL THE DOUGH WITH A ROLLING PIN
STEP 5 - ROLL THE SHEETS UP AND CUT INTO LARGE ¾cm STRIPS (or If you have a pasta machine, divide the dough into 4 before rolling it out)