Sunday, December 11, 2011

How to prepare Fresh Homemade Pasta

During our Cooking classes one of the most requested recipes is

PASTA FRESCA all’Uovo (Basic Recipe)
200g Italian flour 00 similar to  all purpose/or plain flour
200 gr. durum wheat flour / semolina
4 eggs
2 tbs.extra vergin olive  oil
1 pinch Salt 
Place the flour on the rolling-board or in a bowl, make a well in the centre and add the  salt. Crack the eggs into it  and beat them lightly with a fork or with your hands and  work the eggs in with the flour until smooth.

 Continue kneading the pasta-dough with your hands until it reaches the right consistency,that is when your pasta starts to feel smooth and silky  . Make it into a ball and leave aside for half an hour. 
Then roll it out on the previously floured board and cut it into the desired shape: tagliatelle, fettuccine, lasagne, ravioli, tortellini. 
To roll out and cut the pasta you can use a pasta machine or only by hand and rolling pin

 Prepare the fresh pasta using the basic recipe. Stretch out the pasta into strips a few centimetres wide. Make it into a roll and then cut it into 2 cm wide strips . 

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