Fresh egg pasta with mixer, for many, especially in our country, is the highlight of every menu, like these Anolini piacentini (Anvein). Making it by hand and rolling it into a thin sheet can be considered almost an anti-stress technique, allowing you to achieve a final result that is unmatched in the market. Today, in reality, there are tools, like the mixer and the pasta roller, that allow you to achieve great results, saving time and effort, even without having the manual skills of our grandmothers. Thus, tagliatelle, garganelli, pappardelle, etc., can still be the top of the table. The ingredients are very few: flour, eggs, oil, salt, but they create magic if well mixed. As a good Emilian, fresh pasta is an “obligation” to know how to prepare. 100 g of flour is the dose for 2 people, from which you can make your calculations.
Recipes with fresh egg pasta:
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 209.71 (Kcal)
- Carbohydrates 37.39 (g) of which sugars 0.89 (g)
- Proteins 8.86 (g)
- Fat 3.55 (g) of which saturated 1.13 (g)of which unsaturated 2.04 (g)
- Fibers 1.15 (g)
- Sodium 165.81 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz all-purpose flour
- 3 eggs
- 1 tbsp olive oil
- 1 pinch salt
- as needed water
Tools
- Mixer
- Rolling Pin Beechwood Rolling Pin 39.4 Inches Kitchen Utensils Meeting
- Pasta Roller
- Knife TANSUNG Chef and Cook Knife, 7.9 Inch Blade with High Carbon Composite Steel, and Ergonomic Handle, Well-balanced and Sharp
Steps
For a long time, I’ve been using the mixer to make fresh pasta, the time is halved and you get really remarkable pasta. I put the flour in the bowl, the eggs, 1 whole for every 3.5 oz of flour. I add a tablespoon of olive oil, a pinch of salt, which will make the pasta easier to roll. I use the flat beater attachment for the first mix to combine everything a bit. If the dough turns out to be a bit hard, add a little water, just to make it softer, not too soft, mind you. Change the attachment to the hook, which will knead the dough well; when it detaches from the walls, it’s ready
Move the dough onto a wooden board (if interested in purchasing, click here), floured, fold it over itself a couple of times, it should be firm, smooth, and elastic at the same time. Finally, form the dough into a ball, and let it rest covered, so it doesn’t dry on the surface, for about half an hour, at room temperature, before rolling it out and cutting it into various shapes
After the resting time, divide the dough into 4 parts. Attach the pasta roller to the machine, take a piece of dough, flatten it with the rolling pin, then feed it into the roller at the widest setting. Fold the piece into 3 parts and pass it again, repeat the operation three times without folding. Continue tightening the roller setting to achieve a very thin sheet. That’s it, proceed in this way with the other pieces
Prepare your pappardelle/tagliatelle by hand. Take the sheet and fold it over itself, without pressing, as in the photo, forming a rectangle. Cut it diagonally, into strips about 3/8 inch for tagliatelle, or a bit larger if you want to make pappardelle.
Unroll the strips and place them on a cardboard tray (if interested in purchasing, click here) floured, and let them dry for about 1 hour
Ready to be cooked.
To store fresh egg pasta, you must let it dry first. Flour it, gather it into a nest, it takes up less space and there’s no risk of breaking it, and store it in the refrigerator in an airtight container for 2 days. 3.5 oz of flour is the recommended dose for 2 people
