The recipe for fresh egg pasta
Making pasta at home can give great satisfaction, and kneading is an act that is sometimes even therapeutic: sinking your hands into flour, in fact, infuses a healthy dose of good humor and lightness.
To make fresh egg pasta, there is a very precise rule: one egg for every pound of flour.
Nothing else should be added, neither water nor salt.
You just have to knead vigorously with firm movements starting from the wrist.
Ingredients
- 5 eggs
- 500 g of 0 flour (for easier processing, half 0 flour can be substituted for the same amount of 00 flour)
Preparation
Mix the flour with the eggs until the mixture is smooth and homogeneous.
Let the dough rest, covering it, for at least 30 minutes.
Roll the dough with a rolling pin into a very thin sheet, then fold it bringing the two edges - bottom and top - to the center of the sheet, fold again and cut with a knife to the size you prefer.
To make tagliatelle, the right size is about 1 cm, pappardelle are a little wider. Those who are beginners can use a machine to roll out the sheet of pasta.
