FRESH PASTA RECIPE

There are many different types of pasta, which are distinguished mainly by the shape, the type of flour used and the presence of the egg or a filling in the dough. Now we will explore together, how to prepare it fresh at home!

Flour with egg, the essential for dough

Ingredients: - Eggs (4) - 00 flour (400 g)

Preparation: - Pour almost all 400 g of flour into a bowl, it would be good to keep them aside to add as needed later. - Create a hole in the center of the flour "pyramid" and add the contents of 2 whole eggs after carefully opening them. - With a fork, stir and simultaneously start adding the flour.  - Start kneading by hand (After the liquid has been absorbed) - Put everything on a pastry board / wooden surface and knead the dough (about 10 minutes). - To knead the dough, use your palm vigorously, pulling it in all directions without tearing it until the dough is smooth. - Wrap it in plastic wrap and let it rest at room temperature (30 minutes or more)  - Take the dough and cut a piece leaving the rest in the film so as not to dry it out. - Flour the piece you chose. - Use the sheeter machine to pass the dough between the rollers to obtain a first dough (it will be thick) - Fold two flaps of the dough towards the center and add very little flour again - Pass it again between the rollers. - Take the rectangular sheet created and lay it on a lightly floured board / wooden board - Cut the ends to create symmetry and regularity of the shape. - Repeat the last four steps until you get a thin sheet (suitable for your needs) - The basic sheet is now ready and then give it the shape of pasta you prefer and love the most, remember that in these cases creativity is never too much. Experiment and learn from time to time.

Bon Appétit!