Cookbook:Fresh Egg Pasta (Pasta Fresca All'uovo)


 * Pasta | Italian cuisine

Ingredients

 * 300 g (1½ cups) all-purpose flour or durum semolina flour
 * 1 tsp salt


 * 3 eggs
 * 1 Tbsp olive oil
 * A few drops of water

Dough

 * 1) Pour the flour and salt into a food processor.
 * 2) Beat the eggs with the oil. With the processor running, slowly pour the egg through the feed tube.
 * 3) Continue to mix until the dough comes together and forms a ball. If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.
 * 4) Remove the dough from the food processor and knead for 10 minutes on a floured work surface. If the dough is too sticky, work in a little extra flour.
 * 5) Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.
 * 6) Remove from the fridge and knead it some more until it has warmed to room temperature.

By hand

 * 1) Divide the dough into 2 balls.
 * 2) Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle.
 * 3) Rotate the dough 90º and roll across its width.
 * 4) Rotate 90º and roll some more. Keep turning and rolling until the dough is paper thin.
 * 5) If at any time the dough begins to stick, lift it carefully and flour the work surface.
 * 6) Dust the rectangle of rolled dough lightly and let it rest for 10 minutes.
 * 7) Roll it up from the shorter side into a roulade (jelly-roll) shape.
 * 8) With a sharp knife, slice the roll into even strips as follows:
 * 9) *3 mm (⅛ inch) wide (tagliarini)
 * 10) * 6 mm (¼ inch) wide (fetuccine and tagliatelle)
 * 11) * 100 mm (4 inches) wide (lasagna)

By pasta machine

 * 1) Cut the dough into roughly 3 equal pieces.
 * 2) On its widest setting, feed each piece of dough through the machine 5 or 6 times, folding it in thirds between each rolling, until smooth, shiny and elastic.
 * 3) Set the machine to the second setting and feed a portion of the dough through.
 * 4) Set the machine to the third setting and roll the dough through again.
 * 5) Keep changing the setting and rolling until the dough is about 1 mm (1/16 inch) thick.
 * 6) Use the appropriate attachment to cut the pasta into strips.

Storing

 * 1) Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels.
 * 2) Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours.
 * 3) Cook fresh pasta in 6–8 litres of water for 5–10 minutes or until al dente.

Libro di cucina/Ricette/Pasta all'uovo