The fresh egg pasta is a basic recipe of Italian cuisine with which you can make tagliatelle, fettuccine, pappardelle, tortellini, ravioli, agnolotti, lasagna, and much more. It is very simple to prepare, requiring only two ingredients: flour and eggs for the classic recipe. There are variations with added durum wheat semolina, wholemeal flour, only yolks. For those not familiar, you can prepare the dough with a mixer and then roll it out with a pasta machine. It can be stored for one day in the refrigerator, in food bags. It is also possible to freeze it in the freezer after making the desired shape; the pasta does not need to be defrosted before cooking but should be added directly into boiling water. Cooking will be one to two minutes longer than fresh pasta. If you love filled pasta, with this recipe you can prepare pumpkin cappellacci, or braised agnolotti
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 5 eggs (60 g each)
- 4 cups all-purpose flour
Tools
- 1 Wooden Board
- 1 Rolling Pin
- 1 Pasta Roller
Steps
Place the flour in a mound on a wooden board. Crack the eggs into the center of the flour.
Lightly beat the eggs with a fork and then slowly begin to incorporate the flour.
Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until you obtain a smooth and homogeneous mixture.
Shape the dough into a ball and let it rest for half an hour covered with plastic wrap.
Take the dough ball and roll it out on the floured board by moving the rolling pin in all directions.
Roll out the dough into a thin sheet and roll it up starting from the lower edge without pressing.
With a long and sharp knife, cut the pasta into strips:
Tagliolini 1-2 mm
Fettuccine 3-5 mm
Tagliatelle 6-7 mm
Pappardelle 2-3 cm
Advice
It can be stored for one day in the refrigerator, in food bags. It is also possible to freeze it in the freezer after making the desired shape; the pasta does not need to be defrosted before cooking but should be added directly into boiling water. Cooking will be one to two minutes longer than fresh pasta.
If using type 1 flour, wholemeal, or flour richer in fiber, adjust by adding an extra egg or reducing the flour.
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