Create a mound with 300g of flour and make a hollow in the center. Add 3 eggs and a pinch of salt. Mix with a fork, gradually incorporate the flour, and knead until you obtain an elastic dough. Let it rest for 30 minutes, then roll out and cut into your desired shape.
Egg fresh pasta is made by mixing flour and eggs on a work surface, forming a dough that is kneaded until elastic and homogeneous.
Then, the dough is rolled out, the desired portions are cut, and it can be left to dry a little before cooking.
This process requires patience and delicacy to achieve a perfect and delicious texture.
Egg Fresh Pasta
Ingredients
200 grams of Flour
200 grams of Semolina flour
4 Eggs
Preparation
Step 1 : First, mix the flours, sift them, and set aside about 50 grams to add to the dough as needed during the process.
Step 2 : Place the flours on a work surface, forming a volcano or hollow in the center.
Step 3 : In the hollow, place the eggs and beat them with a fork.
Step 4 : Gradually incorporate the flour into the eggs, beginning to knead with your hands until the ingredients are well mixed.
Step 5 : Once the mixture is combined, it's advisable to clean your hands and the work surface to remove pasta residues.
Step 6 : Then, knead again, gradually adding the reserved flour as the dough requires.
Step 7 : It’s important to roll and knead pushing with the base of your palms, working the dough for at least ten minutes until it becomes elastic and homogeneous.
Step 8 : When the right texture is achieved, cover with plastic wrap and let it rest for 30 minutes.
Step 9 : To prepare the dough with a stand mixer, place the eggs and flour in the bowl and run the program for one minute at speed 5.
Step 10 : After this time, use a spatula to push the dough down to the bottom and run for two minutes on the dough hook setting.
Step 11 : Next, lightly flour a work surface and knead a few more minutes by hand to finish integrating the dough.
Step 12 : Then, wrap the dough in plastic wrap and let it rest for half an hour.
Step 13 : For rolling out, take a portion of dough, flatten it slightly with your hand, and pass it through the pasta machine set to the thickness corresponding to the maximum roller setting.
Step 14 : Pass the dough several times, folding it in half and passing it again through the machine, gradually reducing the roller setting to make it thinner.
Step 15 : If the dough sticks, sprinkle it with a bit more flour.
Step 16 : Continue narrowing the dough until reaching the desired thickness, which can vary depending on your machine: for example, number 5 for tagliatelle, 4 for spaghetti, or 6-7 for ravioli.
Step 17 : Cut the dough into your preferred shape and, if making tagliatelle, lay it out on a rack or a clean cloth to dry for at least 20 minutes.
Step 18 : For ravioli, place the cut noodles on a linen cloth or a well-floured countertop, ready to fill or cook according to your preference.
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