Fresh Egg Pasta

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

The first recipe from the series is of course this fresh egg pasta dough.

As you well know the starting point to prepare tagliatelle, tortellini, ravioli and many more kinds of fresh pasta would be the same: the dough. This week, day by day, I will be publishing all the necessary steps to prepare Spaghetti alla chitarra Abruzzesi con polpettine (Abruzzo style spaghetti with meatballs) which brought first prize to Lucia in a local competition. So, if you are interested come back to visit me here ;)

My husband Stefano's family has an indisputable experience on fresh pasta. 
Lucia has always been very passionate about kitchen. More than 25 years ago she opened a pasta fresca shop together with my brother in law Domenico, who also had experience behind the stove, having graduated as cook from a hotel school. He is currently president of Italian pasta makers association. 
From 1993 also my father in law Ezio has started working together with them after he went into pension. In 2003 also Serenella, Domenico's wife joined them.
A pasta family to the core as you see :)

In the shop they use professional machinery while making and kneading pasta dough. Furthermore, they use semolina. Pasta machines are calibrated to that kind of flour.

When Lucia needs to prepare fresh pasta dough at home she uses this recipe. Sometimes I am asked, no, there isn't neither semolina nor durum wheat flour in the recipe.

We prepared today's fresh egg pasta dough with 4 eggs. If/when you need more dough, add 100 g of flour for each egg you add.



Ingredients:

4 eggs (each around 60 g)
400 g flour
A pinch of salt

Preparation:

• Place eggs in a large bowl. Add salt and beat a little. Add flour and mix with a fork. Form a dough as in the picture.

• Knead dough on a work surface for several minutes by folding it, then pressing with your palm and stretching and then folding it again. Repeat all until you have a nice smooth dough.

• Give it a ball shape, cover with a clean cloth. Let it rest for about 20 minutes.

This is the basic recipe for our homemade fresh egg pasta dough.
As I said before the rest depends on what type of pasta you would like to prepare. Tagliatelle, ravioli, tortellini... In the forthcoming days their turn will come too.

Basically we don't use water while preparing the dough. However, in case of need, for example your eggs were smaller than you expected, you added a little more flour than you thought ...etc, add 1 - 2 spoons of water as needed and knead it.

Note: 1 portion of fresh pasta such as tagliatelle is about 120 grams. 1 portion of stuffed fresh pasta such as tortellini or ravioli is 180 grams. Dry pasta instead is 80 grams.

Enjoy..


If you are a Thermomix owner you can use this recipe from my first blog.