Making your own pasta is simple, quick, and allows you to prepare some really special recipes.
We present to you our quick guide to prepare it in five simple steps!
This recipe will explain to you how to make fresh pasta with flour and eggs, but note that there are also recipes that utilise just water and flour or semolina, ideal for those looking for a different flavour or for vegans.
The recipe originates from Emilia Romagna: it requires an egg and a pinch of salt for every 100g of flour, however these quantities differ slightly from region to region in relation to the local traditions and desired flavours.
Fondamentale è la qualità degli ingredienti usati: uova fresche e rotte a temperatura ambiente e farina 00; il sale deve essere quello fino e l’olio che userete per elasticizzare l’impasto deve essere d’oliva.
A fundamental factor is the quality of the ingredients: Fresh eggs and broken at room temperature and ‘00’ grade flour; the salt must be fine and the oil used to elasticate the dough must be olive oil.
Ingredients (makes 250g Pasta):
- 200g ‘00’ grade flour
- 2 eggs
- A pinch of salt
- Put the flour into a bowl and make a well in the centre. Break the eggs into the well, and beat with a fork, slowly combining the four, taking it bit by bit from the edge of the well.
- Knead the mixture for 15-20 minutes on a table dusted with flour to prevent sticking. The method used to work the dough, unlike the quantities of ingredients, is the same across the whole of Italy: the dough must be pulled or rolled, folded upon itself and then crushed with the fists. This is repeated continuously and energetically until the dough is firm and smooth.
- When the dough starts to form bubbles, the kneading is complete; make a ball from the dough.
- Wrap the ball in a cloth (or better in cling-film) and leave it to rest for approximately half an hour.
- After the half-hour, the mixture is ready to rolled or flattened into sheets- which can be done with a machine, or by hand with a rolling pin. (This is a stage that requires a lot of muscle!). Then, from these sheets, cut and shape the pasta into the form that you prefer- from pappardelleto tagliatelle…