Fresh pasta

Do not think that making fresh pasta at home is long and complicated. Egg pasta is a very easy dough that is prepared in 20 minutes. Just two ingredients, eggs and flour, and a rolling pin (or a dough sheeter) and the game is done! An easy way to get great satisfaction and extraordinary first courses!

• 2 cups of flour
• 3 eggs

INTRODUCTION
One of the most useful and versatile basic preparations in the kitchen, to create dishes, with endless variations is egg pasta.

The great classic first courses, as well as those of Italian regional cuisine are rich in recipes that use this simple basic dough made of flour and eggs.

Tradition has it that you pull the dough by hand, using the rolling pin and the strength of the arms, but obviously you can get good dough in a short time, using the dough sheeter.
If you choose this second option, it is better to substitute a small quantity of 00 flour with durum wheat re-milled semolina. This is to be able to replicate the same porosity that is obtained with the rolling pin. The quantity of semolina depends on the tastes, in principle, the flour should be 1/3 of the flour 00, so compared to the doses indicated for this recipe of egg pasta, 100 g of durum wheat re-milled semolina will be fine.

Follow all the steps of this simple recipe and prepare an exceptional egg pasta, we will also explain how to get the various pasta shapes: pappardelle, farfalle, quadrucci, lasagne, tagliolini, tagliatelle ... you can add your imagination and create everything what you want starting from this essential basic recipe!

How to prepare: Egg pasta

To prepare a perfect egg pasta, place the flour in a fountain (keeping aside a small amount to use when needed) and in the center shelled the eggs. With a fork, break them by taking a little flour around. When the mixture is no longer liquid, knead vigorously on a work surface until you get a smooth, smooth and elastic paste, which you place inside a well closed plastic food bag. Allow to stand for at least 1 hour at room temperature.

Roll out the dough with a rolling pin directly on the pastry board bringing it to the desired thickness. Alternatively, you can use a slicing machine. In the latter case, using a tarot, cut a portion of dough, taking care to leave the remaining dough always inside the bag to prevent it from drying out. Just flour it and roll it out with the rolling pin enough to adapt it to the width of the rollers.

Run it between the rollers once for each number, starting with the number 1 until the desired thickness is obtained based on the type of paste you want to make.

PAPPARDELLE

For the pappardelle: roll out the dough, take a dough and lay it on a pastry board. Flour it lightly and wrap it around itself. With a sharp knife cut strips 0.79 - 1.18in wide. In this way you will get many washers, which you will take care to open and spread on a free part of the work surface as you cut them, so as not to make them stick. Let them dry and form with your hands many nests that you place on wooden trays.

TAGLIATELLE

For tagliatelle: proceed as for pappardelle but cut strips of about 0.20 - 0.31 in.

TAGLIOLINI

For the tagliolini: proceed as in point 4, but in this case you will have to obtain some finer ribbons, about 0.08-0.12 in .

LASAGNE

For lasagna: take the rectangular dough and place it on a floured pastry board. Divide it into rectangles of equal size using a smooth pastry cutter. Before using them they must be boiled in boiling salted water and then dipped in cold water.

FARFALLE

For butterflies: roll out the dough on the work surface and, using a smooth or notched pastry cutter, make rectangles measuring 1.57-1.97in in length and 0.79-1.18in in height. Pinch them in the middle in order to obtain the characteristic closure.

QUADRUCCI

For the squares: they are obtained flouring the sheets (or the cuttings of the same) and overlapping them. At this point they are cut into squares of about 0.24-0.28in of side.