Fresh egg pasta...

Do you like pasta?

I guess so then I will give you my recipe to make homemade pasta, a recipe that has been very successful in Japan where I worked and served in many restaurants.

I really understood that with a good dish of homemade pasta you can conquer the world!

Easily we can make it at home in 20/30 minutes with only two ingredients eggs and flour but the result will surprise you.

If you have a peeler machine and even simpler! I think you can find one in some of your grandparents' lockers if you are not so lucky then you will have to use the rolling pin!

But let's see the process together.

Ingredients:

• Water 20ml liquid connection
• Flour 00 400 gr
• Eggs 4
• Salt 5gr

In a bowl break the eggs and beat them lightly I like to put a pinch of salt in the dough but it's not a rule, add the flour and work it with a fork just agglomerated move on a clean and slightly floured and start working it vigorously with your hands until it is homogeneous and without lumps.

We will use a few drops of water as a connecting liquid, i.e. to regulate the humidity of the dough.

Or if you are already familiar you can directly start without a bowl, making a fountain of flour on the work surface and break the eggs in the center of the flour beat them slightly and work from the dough from the outside to the inside, now that we have our dough we will close it in an airtight container or film it to let it rest for at least an hour in the refrigerator.

After the resting time we take our dough, portioning the part we want to process we cover the remaining part to avoid drying it from the air.

Let's start pulling the dough with a rolling pin for a long time by folding it on itself several times, or we use the sheeter machine by passing it several times between the rollers lowering the thickness to our liking, we will roll the dough on itself in a cylindrical shape well floured to unroll it easily once cut, we will cut the section that we prefer as tagliatelle, pappardelle, lasagna etc..

To help us roll out the dough, we use regrind flour in order to reduce the adherence on the contact surfaces.

Tip:

•  Always repair the dough from drafts.
• To help us roll out the dough, use regrind flour to reduce adherence to the contact surfaces.