Basic recipe for homemade pasta
Some chefs say that only flour and eggs are needed for the preparation of egg pasta. But according to the old recipe, which is still used in Italy, the dough is minted from flour, eggs and salt. For 1 person, we count 100 g of flour, 1 egg and a pinch of salt and a teaspoon of olive oil. If the dough is too dry, add a little water. If the oil is added, the dough is easier to form and roll, but at the end it is not so firm.
Preparation of the dough is done in such a way that the measured quantity of flour is shaken on a clean working surface. In the middle we make a well in which eggs and salt are added (if desired, also oil).
Then, with the tips of your fingers, we begin to thrust. Start from the middle and gradually add flour from the edge. When we mix all the flour with the eggs, we start the dough. We shake it for about 10 minutes or until it becomes flexible, smooth and flickering.
The cured dough is formed into a coffin covered with a wet napkin (or wrapped with a transparent food foil). Then allowed to rest for 30 minutes.
Rolling and cutting
It is important to break the dough evenly thinly and evenly. Here we can help with a pasta machine or roller. A suitable thickness of the dough is about 2 mm. If we prepare the stuffed pasta, the dough should be even thinner (no more than 1.5 mm).
If we want to cut the dough, hand it over, put it on a kitchen tablecloth and dry for 30 minutes. The top surface should be dry and the dough is still soft. If it is cut with the machine, it should be dried for another 5 to 10 minutes. However, if we are molding or stuffing the dough. We must do it immediately.
Drying and storing fresh pasta
Fresh pasta must first be well dried if we want to store them. Otherwise they quickly clot. If we do not have a drying stand, we can use a broom handle (can also be a hob) that is placed on two chairs. Thin and wide noodles can also be dried between two clean napkins, or rolled into nests and dried. Dried pasta is then folded into a sheet metal or plastic box (paper or cloth bags can also be used). Sprinkle with corn flour, so that they do not stick together and store at room temperature (maximum 3 to 4 days). Put the stuffed pasta on a tray (shaken with corn flour or lined with baking paper) and store in a refrigerator (maximum 1 day).
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