400gr All-Purpose Flour
Pinch of Salt
TRADITIONAL ITALIAN RECIPE: Let's start by saying that there is no one correct recipe for fresh pasta. In Italy, different regions have different ways of making it. Some places only use eggs and flour and others use only water and flour. Some cooks add a little salt and olive oil, some do not. You will have to experiment and decide what pasta recipe you like.
For this recipe, this is the basic recipe everyone knows, therefore colled "Traditional".
Although you can certainly use the eggs you buy in the grocery store and good old plain All Purpose flour, if you want to take your pasta to the next level, you can use superior ingredients - after all, if there are only two ingredients in fresh pasta, why not make them the best? If you can, buy fresh free-range organic eggs. The yolks are richer and darker in color - your pasta will be better tasting and golden. Try to let your eggs come to room temperature because it will make the dough easier to work.
For the flour, Italian 00 flour is a special treat, as it makes a very delicate pasta. Italian 00 flour is very finely milled flour, high in protein and soft as a baby's bottom.
Another way I make fresh pasta sometimes is to use half regular flour and half durum semolina flour.
The semolina flour is harder than regular flour. It takes a little more kneading but is worth the effort. If you use some semolina flour in your pasta dough, you will have to add either more eggs to the dough or, as I do, just add a little water in to make the dough more workable. These are all things that you can experiment with and see what you like - pasta dough is hard to mess up.
|Skill Level:||Time: 45 Minutes|
|Price:||Serves: 4 People|
01 - Place the Flour on the counter.
02 - Place the Eggs in the centre, making it look like a little volcano in order to contain them right in the middle.
03 - Add a pinch of Salt.
04 - Knead with your hands until the Dough is smooth and soft.
05 - Wrap the Dough with some Cling Film and place it for a half an hour in a cool place. This will make your Dough more elastic and easy to work with.
06 - Work the Dough possibly using an Atlas pasta rolling machine with a hand crank instead of the rolling pin.
- If the Dough resuts not soft enough, feel free to add some warm Water.
- You can store the pasta in the fridge for 2 days. Use a sealed container and make sure to double check the expiring date of the Eggs, and the other ingredients.
|Written by: Chef Fanatic!||Disclaimer|
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