fresh egg pasta (pasta fresca all’uovo). I love pasta. And since making it fresh, I kinda love it even more. Plus, making your own pasta at home is actually easier than you might think, even sans the pasta machine.
There are several recipes out there with various ratios of flour to eggs (and some even adding olive oil), but the traditional way is simply ‘un uovo per ogni etto di farina‘- a.k.a, 1 egg to 100 g of flour (preferably the Italian type ’00′). The dough is stiff, so it requires sweating a drop or two when kneading, but the result is well worth the effort.
And hey, without the pasta machine to unroll all it requires is a bit of time (15-20 minutes worth) and more skill than force.
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400 g (14.1 oz) Tipo ‘00’ flour
4 large eggs
1/2 tsp fine sea salt
semolina flour for dusting
Put the flour on a working table and make a well in the centre. Add the eggs and salt, and with a fork begin to break the eggs and gradually incorporate the surrounding flour. Once the eggs have a more solid consistency, you can begin to work the dough with your hands until well incorporated. (Or just dump it all into your food processor from the beginning). The dough will be rather hard, but knead it with force until smooth and elastic to develop the gluten (about 15 minutes).
Wrap in cling film and refrigerate for at least 30 minutes (it will make it easier to stretch). If you will be rolling the pasta without a machine, I suggest dividing the dough in two at this point, as it is much easier to work in small batches.
To unroll the pasta with a pin, dust a spacious work surface with semolina flour. You want to apply pressure when rolling away from you and easing the pressure when the rolling pin comes back to you. Work like this, rotating and turning over the dough until you can pretty much see print clearly through it (about 15-20 minutes).
If you are unrolling with a pasta machine, work from the widest setting to the narrowest, dusting both sides of the pasta every time.
Cut into your desired shape as soon as possible and allow to dry. To do so you can either roll it into a tube and cut in the desired width, or with a ruler (more time consuming).
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.