Ingredients // Pasta

Fresh egg pasta

Homemade pasta Fresh pasta is traditionally eaten in Italy on Sunday.Pasta varieties are numerous: from the most famous lasagna to tagliatelle.Prepare pasta on flour and eggs, taking into account the 1 egg per 100 grams of flour.Ready paste dries quickly, so it must be prepared immediately, and the presence of eggs affected.The most important thing in cooking - patience, and of the thickness of the pasta, of course!The easiest way to "pull" the pasta with a special machine, but experienced housewives can do and rolling pin - a measure of skill!

  • wheat flour 300g
  • Eggs 3 pcs.
  • Salt 1 pinch
  • Step 1 To prepare the paste you need only flour, fresh eggs, and a pinch of salt.
  • Step 2 Sift the flour into a large container, add a pinch of salt, make an indentation and break the eggs.
  • Step 3 Start pop-flour from the edges to the center, kneading dough.When all the liquid is absorbed, knead the dough by hand.
  • Step 4 Knead the dough for 15-20 minutes or until it is soft an
    d elastic.Wrap dough in foil and place in refrigerator for 30 minutes.
  • Step 5 When the dough a rest, roll it with a rolling pin.If you use the machine for a paste, then cut the dough into strips about 5 cm. If you are using a rolling pin, roll out the dough thinly, folding it several times and kept rolling.
  • Step 6 for further description of the machine: Put a strip of dough and pass it to the average thickness.Put a few times, constantly passing through the machine.Since the dough becomes more elastic.Reduce the thickness and miss more time to get thick paste of about 1-2 mm.
  • Step 7 Complete band lay on a towel and powder the top with flour.
  • Step 8 rolls Roll each strip, trim the ends to flatten.
  • Step 9 Cut each roll crosswise strips to the desired thickness and "expand" them.So you can get tagliatelle, fettuccine or short types of pasta.
  • Step 10 Put the finished pasta on a tray and let dry out a bit.Cook the pasta in salted water, cooking time depends on the type.