Handmade Italian Fresh egg Pasta (basic recipe)

Usually I prepare egg pasta Sunday morning to make lasagna, pappardelle with cinghiale sauce or ragu (meat sauce) or with fish sauce. This recipe is perfect to prepare tortelli with spinach and ricotta cheese. In Italy everybody know how to make it because is very easy, anyway you can buy fresh pasta wherever you want and I have to admit that you will find a high quality of this food.

 

 

 

 

Note: Cooking the pasta usually use this ratio: 1 liter water, 100 g. pasta and 10 gr. salt., the cooking time of egg pasta is few minutes, my suggestion is to add a tablespoon olive oil to keep pasta from sticking.

 

 

What do you need for 6  people

600 g flour 00 (superfine flour)
6 eggs

10g salt

 

 

Place the flour on a flat work surface and shape into a well. Pour 3 eggs into the center and the salt. With a fork start to  incorporate the flour into the eggs, then begin working with your hands using all flour that you have in the flat work.

Add a few drops of water or olive oil  if it is too dry or a little flour if too soft, Continue to knead until it becomes smooth.

There’s no secret to kneading.  You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again.

Cover with plastic wrap and let rest for 1 hour , then  the dough will be  ready to be rolled out with a rolling pin into sheets of desired thickness.

Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. Then you can leave the pasta in your kitchen or fridge for 2 days.