Fresh egg pasta

Do you like pasta?

I guess so, so I'll give you my recipe to make homemade pasta, a recipe that has made a lot of success in Japan where I worked and served in many restaurants. I really understood that with a good pasta dish made to perfection you can conquer the world! We can easily make it at home in 20/30 minutes with only two ingredients eggs and flour but the result will amaze you. If you have a pasta machine and even simpler! I think you can find one in some locker of your grandparents if you are not so lucky then you will have to use the rolling pin!

 

See also:Oriental Fettucine

Ingredients:

• Water a little bit 
• Flour 00 400 gr
• Eggs 4
• Salt 3gr

In a bowl break the eggs and beat them slightly. 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 transfer it on a clean and slightly floured surface 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 liquid 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 rest 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 the 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 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.

Advice:

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