Traditional homemade pasta recipe prepared like our Grandmas! Homemade pasta is easy and simple to make and it is very inexpensive and most of all it is very healthy.
It does not take long to prepare a good fresh pasta: 15-20 minutes for a smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out and get the puff pastry… in about an hour you’re done ! We started from the classic proportion of 100 g of flour for an egg, but a lot also depends on the format we want to prepare.
Steps (Recipe for 4 people):
To make fresh pasta pour a little less than 400 g of flour in a bowl (better keep a little aside to add in case of need) 1 or directly on a wooden pastry board for its porosity. Create a hollow in the center and add the whole eggs 2, with the fork. Stir and at the same time start to incorporate the flour 3.
Once the liquid part has been absorbed, begin to knead by hand 4: transfer to the pastry board or a wooden surface and knead the dough for about 10 minutes, with the palm and in an energetic manner, pulling it in all directions 5 but making be careful not to tear it up. Once the dough is smooth 6,
wrap it in film 7 and let it rest at room temperature for at least 30 minutes. Once rested, you can resume the dough, cut a piece with a tarot 8, keeping the rest in the film so that it will not dry out. Flour the piece of dough 9
and pull it with the pasta maker 10 to the maximum thickness and pass the dough between the rollers to obtain a first sheet that will be thick 11, fold the two edges of the sheet towards the center 12
to give a more regular shape 13, then sprinkle again with very little flour and pass it again between the rollers 14; once a rectangular pastry is obtained, place it on the lightly floured pastry board and trim the ends with a tarot 15 (or a knife),
then divide it in two parts 16 so as to handle it more easily, passing from time to time to the thinnest thickness up to the penultimate thickness 17. At this point your pasta with egg is ready, you can make the pasta format you prefer 18.
Making fresh pasta at home is an ancient art: from the dough rolled with a rolling pin you get gold threads like tagliolini or tagliatelle, filled chests like ravioli or tortellini and the timeless lasagna.
You can freeze fresh raw pasta, in the various formats chosen. For freezing put the well-spaced pasta shapes on a tray and then put them in the freezer to harden it for a couple of hours. When it is well hardened, place it in frosting bags and put back it in the freezer again. When you want to use it, boil it directly from frozen in salted boiling water and proceed as per recipe.
If you prefer the traditional method you can spread the fresh pasta with a long rolling pin! It will take a lot of patience and… elbow grease! Some people add a pinch of salt but we preferred not to do it to avoid the white streaks on the pastry.
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