How to make home made fresh pasta

Do you really think that making pasta at home is that difficult? I would like to show you that, once you’ve learned the basics, you will be able to make your own favorite pasta in no time.
Here too, the recipe is really easy to learn, there are just two basic ingredients to make the perfect fettuccine: eggs and flour. Actually, this is the ratio for the basic fresh pasta, so with this in mind you can create your own personal pasta, according to your taste.
The basic rule is 1 to 100, meaning 1 egg for 100gr of flour. That is the average serving for one person.
Ingredients for 4 servings:
400gr of flour
4 eggs

Preparingpasta by hand:
Pour the flour on the board and make a hole in the center. Pour the beaten eggs and gradually mix the two ingredients with a fork.
When the eggs have absorbed the flour, start kneading the dough with you hands.  Knead until the dough is smooth.

Preparing pasta with a food processor:
Put the flour and eggs into the mixer, using the metal blade. Turn it on for about 15/20 sec. The mixture should become crumbly.
Pour the crumbles onto the surface of you countertop or onto a wooden board and knead it for a minute with your hands, until it becomes smooth.

Let the dough rest for at least 15 minutes, covered with a plastic wrap, to let the gluten in the dough relax and make it more easy to flatten.
Now flatten the dough with a rolling pin. You can choose the thickness according to your taste. Be careful not to flatten the dough too much, if the fettuccine are too thin, they will easily become gooey when cooked.

Cut the pasta into your favorite shape, fettuccine (about 6mm wide), pappardelle (about 1cm wide) or tagliolini (3mm wide). If you have a stuffing you can also make ravioli out of this dough. You just have to pour the stuffing with a teaspoon on the half of the pasta, then wet the spaces between the stuffing and cover with the other half. Press the borders around every spoonful of stuffing and then cut into rectangular ravioli.

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