When I think of fresh egg pasta, I always have in mind a wonderful Italian cook Anna Del Conte and her cook book “Anna Del Conte on pasta” which contains not only an array of recipes but also an interesting history of pasta. All above facts about home made pasta comes from this book.
There is a golden rule that should be always applied: 100 grams of flour to each egg. Anna writes: “It is impossible to give a hard-and-fast rule about how much flour to add to each egg because egg sizes vary(…)”
No water, no oil needed. Although Anna’s basic recipe contains salt, I don’t add it because in my opinion, the dough becomes hard and it is a bit difficult to knead it. I prefer to add salt later to the boiling water.
How much pasta to use? 100 g per person for main course, 85 g if pasta is served as the first course.
Home Made Pasta in Emilian way
|
Preparing time: 2 hours
|
Cooking time: 3 min
|
|
Ingredients
|
Method
|
| 200 g "00" type flour
2 big fresh eggs |
Pour the flour to a bowl of the standing mixer. Crack each egg and pour to a glass and then to the bowl, one by one. Mix for 10 minutes at low speed until ingredients are well combined. Dough can’t be lumpy but elastic and smooth. |
|
Lightly flour the work surface and put the dough. Divide it into 4 pieces, wrap each in the cling film and let them rest for at least 30 minutes.
|
|
| Unwrap one piece (work on each piece at a time) leaving the others to rest in the cling film. | |
| Adjust the kneading rollers of the machine to the widest setting. Pass the piece through them, fold them, turn it 90° and pass the piece through the rollers. If the dough sticks to the rollers, sprinkle a little flour on it. Repeat 7 times. Adjust the rollers to the next setting and pass it through the rollers. Repeat for every two settings until the strip is 50 cm. Cut it in half. | |
| Pass each half-sheet through cutting blades, depend on the shape you want to have. Separate the strands and leave to dry before storing or until cooking |
I used the recipe from the book "Anna Del Conte on Pasta" published in 2015 by Pavilion
