I had been wanting to try making homemade fresh pasta for a while, and I finally decided to give it a go. The result was really satisfying: a soft and versatile dough, perfect for any kind of sauce. I used two types of flour and fresh eggs, and rolled out the pasta with the pasta machine, although with a bit of patience you can achieve a great result by hand with a rolling pin.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these quantities, you will get about 28 oz of fresh pasta
- 2 cups all-purpose flour
- 2 cups semolina flour
- 5 eggs
Tools
- Cutting Board
- Pasta Machine
Preparation
To prepare fresh egg pasta, start by sifting the two flours onto the cutting board and forming a well. Break the eggs into the center and beat them lightly with a fork. Gradually incorporate the flour into the eggs until you get a firm dough. Knead vigorously until you obtain a smooth and uniform ball.
Let the dough rest for a few minutes while you prepare the pasta machine, setting it to the widest thickness. Cut the dough into discs, flatten them slightly with your hands, and dust them with semolina flour. Pass the discs through the machine’s rollers.
Take the ends of the obtained dough sheet and fold them towards the center, slightly overlapping, then dust again with flour. Reduce the machine thickness to half and pass the sheet again. Finally, set the machine to the penultimate thinnest thickness and pass the sheet: you will obtain a perfect sheet.
At this point, you can proceed to cut as desired. We have made tagliatelle. If you want to make tortellini or ravioli, roll out the sheet even thinner so that the filled pasta is delicate and soft.
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Tips and Storage
Store the pasta in the refrigerator in a jar for up to 2 days, or let it dry for a few hours at room temperature and then freeze it in bags.
Cook it in plenty of salted water for 2-3 minutes at most for al dente. Add a teaspoon of extra virgin olive oil to the water to prevent it from sticking.
Adjust the quantities to your needs: for 100 g of flour, about 1 egg weighing 55-60 g is needed.
Let the dough rest for 30 minutes before rolling it out: this will make it more elastic and easy to work with.
If rolling by hand, always dust with semolina flour or all-purpose flour to prevent sticking.
For colored or flavored sheets, add blended spinach, beetroot, or spices directly to the dough.
