Making Fresh Egg Pasta
Homemade pasta is delicious and it’s not actually that time consuming to prepare. The trick with fresh pasta is to make sure that the dough does not dry out and to keep a close eye on the ingredient ratio. To cut the pasta you can use a pasta machine, but if you don’t have one it’s possible to use a rolling pin and to cut the dough by hand.
1/2 tsp salt
400g plain flour
4 large eggs
1. Sift the flour into a mound on a wooden work surface/board. Make an indent (like a hole on top of a volcano!) and add in the eggs one at a time. Add the salt.
2. Gently beat the eggs with a fork, and gradually mix in the flour from the side, slowly bringing the dough together by pulling in all the flour.
3. Start to knead the dough until smooth and firm.
4. Wrap the dough in cling film and allow to rest for 1 hour in a cool place (this step is very important, so make sure you give the dough the full hour).
5. The pasta should now be softer and more elastic. Put flour onto the wooden surface and pat the dough flat with your hands. Then roll out the pasta with a rolling pin (or with a pasta machine) until you reach the desired thickness. Bear in mind that the pasta should be about 0.5mm thick.
6. Once it’s reached the desired thickness, you can cut it into your desired shape. This is easy with a pasta machine, but to make tagliatelle, pappardelle or taglioni by hand dust the dough and roll it up like a scroll. Then cut the roll into many slices. The slices should be 2-3mm for taglioni, 5-7mm thick for tagliatelle and about 1.5cm for pappardelle.
7. Cook the pasta right away, hang to dry, or leave in the fridge ready to eat later.