Home made fresh pasta
Homemade pasta is one of those things in Italy that define the quality of your cooking skills. When you can make a good pasta you are definitely a very good cook! You can turn this dough into fettuccine, lasagne, tagliolini, cannelloni... you name it!
Servings 4
Ingredients
- 400 gr of durum wheat flour
- 4 eggs
Instructions
How to make the dough
- Pour the flour onto the board and make a hole in the center.
- Pour the beaten eggs and gradually mix the two ingredients with a fork. When the eggs have absorbed the flour,start kneading the dough with you hands.
- Knead until the dough is smooth. Let the dough rest for at least 15 minutes (30 is best), covered with a plastic wrap or a bowl.
How to shape the pasta
- Flatten the dough with a rolling pin. You can choose the thickness according to your taste. Be careful not to flatten the dough too much, if the fettuccine are too thin, they will easily become gooey when cooked.
- Cut the pasta into your favorite shape, fettuccine (about 6mm wide),pappardelle (about 1cm wide) or tagliolini (3mm wide).
- If you have a stuffing you can also make ravioli out of this dough.You just have to pour the stuffing with a teaspoon on the half of the pasta, then wet the spaces between the stuffing and coverwith the other half. Press the borders around every spoonful of stuffing and then cut into rectangular ravioli.
