Recipe: Fresh Pasta
Serves 4 | Prep Time 10 minutes | Resting Time: 1/2 hour up to a day | Cooking Time 4 to 6 minutes
- 4 large eggs (1 per person)
- 250 grams All purpose flour
- 1 pinch salt
- Place the flour in a bowl and make a well in the middle.
- Crack the eggs into the well and start mixing with a fork or your fingers in an outward moving rhythm, incorporating a little bit of the flour at a time. When the dough has formed dump everything into a working table and start kneading until smooth and elastic. Keep adding flour if the dough sticks too much, but be careful, as dry dough is almost impossible to recover. The dough should feel smooth and retain a mark when you poke it.
- Wrap with plastic wrap and set in the refrigerator for a few minutes to give the dough a chance to relax.
- Cut the dough into manageable pieces and begin feeding each piece through the pasta roller using the first setting.
- Fold the dough in half and feed again using the same setting. Repeat two or three times until the dough is smooth, but be careful not to overdo this step as it will make your pasta tough.
- Change the setting to number 2 and feed the dough again, but without folding it.
- Repeat for each setting until you achieved the desired thickness. This will vary according to how you plan to use the pasta.
- You will end up with a sheet of pasta which is ready to cut and shape into your desired result.
Few preparations in the kitchen are as satisfying as making your own pasta from scratch, and the results are unbelievably delicious. You can use this basic egg pasta in a variety of ways, from fetuccini, to stuffed pastas, lasagna and much more.
As always there is an infinite number of methods and ingredient substitutions that will yield different results.
For example you could substitute all purpose flour with 00 flour, which has a high protein content and is ground very finely. If you use this flour and replace 3 of the eggs for 8 egg yolks, the resulting pasta will have a silkier, smoother bite.
You can also combine 00 flour with semolina, a flour that is made from durum wheat.
Any combination of these is valid and they will all yield different results. Experiment with these variations and find what you like best.
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