Fresh pasta Ingredients: 300 g of – 00 wheat flour – 100 g of – durum wheat flour salt – 4 – eggs.
Utensils： 1 Top 5 best colanders - 1 Sieve Best kitchen sieve - 1 Oven oven - 1 fork - 1 Wooden spoon 1 Lid 1 Large salad bowl container - 1 knife knife - 1 Rolling pin rolling pins - 1 cutting board cutting boards -
Total time:
1h10
Preparation:
1 hour -
Cooking:
10 min
Phase 1
Sift the flours into a large container.
Phase 2
Make a fairly large fountain and put the eggs and a pinch of salt in the center. Mix the ingredients with a fork then work the dough vigorously for around ten minutes.
Phase 3
Do it nextMake a ball, wrap it in transparent film and leave to rest for 1/2 hour.
Phase 4
Then divide the dough into 3 or 4 parts and pass it through the machine, starting with the thickest and ending with the thinnest. Leave the strips of dough thus obtained to rest for 1/2 hour. If you do not have a pasta machine, roll out the dough thinly with a rolling pin, flouring well, then fold it over itself before rolling it out again until it is the desired thickness.
Phase 5
Then iron them in the machine with the appropriate roller to obtain tagliatelle of the desired width. Without a pasta machine: When the dough is at the desired thickness, cut it into the desired shape with a knife. To go faster, you can roll the dough on itself before cutting it into 1 cm thick strips for large tagliatelle. You can also make short pasta by placing several 5 cm wide strips on top of each other.use the others then cut into thin strips.
Phase 6
Spread them out gradually on a lightly floured cloth. Cover them with another lightly floured cloth and let them rest until ready to cook in a large quantity of salted water.
Utensils： 1 Top 5 best colanders - 1 Sieve Best kitchen sieve - 1 Oven oven - 1 fork - 1 Wooden spoon 1 Lid 1 Large salad bowl container - 1 knife knife - 1 Rolling pin rolling pins - 1 cutting board cutting boards -
Total time:
1h10
Preparation:
1 hour -
Cooking:
10 min
Phase 1
Sift the flours into a large container.
Phase 2
Make a fairly large fountain and put the eggs and a pinch of salt in the center. Mix the ingredients with a fork then work the dough vigorously for around ten minutes.
Phase 3
Do it nextMake a ball, wrap it in transparent film and leave to rest for 1/2 hour.
Phase 4
Then divide the dough into 3 or 4 parts and pass it through the machine, starting with the thickest and ending with the thinnest. Leave the strips of dough thus obtained to rest for 1/2 hour. If you do not have a pasta machine, roll out the dough thinly with a rolling pin, flouring well, then fold it over itself before rolling it out again until it is the desired thickness.
Phase 5
Then iron them in the machine with the appropriate roller to obtain tagliatelle of the desired width. Without a pasta machine: When the dough is at the desired thickness, cut it into the desired shape with a knife. To go faster, you can roll the dough on itself before cutting it into 1 cm thick strips for large tagliatelle. You can also make short pasta by placing several 5 cm wide strips on top of each other.use the others then cut into thin strips.
Phase 6
Spread them out gradually on a lightly floured cloth. Cover them with another lightly floured cloth and let them rest until ready to cook in a large quantity of salted water.