How to make pasta dough - Basic egg pasta
- 300 g (10oz) flour or pasta flour (type 00)
- 3 eggs, size 4, lightly beaten
- 1 teaspoon salt
- Time:
at least 30 minutes - Difficulty:
difficult recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
These amounts may be different in different recipes. Read very well the instructions before beginning.
If you have any problem, We'll answer to you quickly.
Egg pasta by hands
- - Put flour and salt in a bowl or on a work surface. Stir to blend.
- - Make a well in the center and add the eggs.
- - With a fork or your fingertips, gradually, incorporate the flour into the eggs until a soft dough.
- - Sometimes you'll have to add some tablespoons of water; or you'll have to add some flour if the dough is very sticky.
- - Knead the dough on a floured work surface for 8-10 minutes until it is smooth and elastic.
- - Cover with a napkin and allow to rest for at least 20-30 minutes.
- - You can also put the dough in a bowl and refrigerate overnight.
- - When the dough is ready, cut into thirds or quarters. Work with 1 piece at a time but remember to keep the remaining pieces covered.
- - Roll out on lightly floured surface the pasta dough, beginning from the center, to a thickness of 0,3 cm (1/8in); you have to use a long pasta rolling pin for this.
- - If you want to cut noodles by hand, allow to dry for 15-20 minutes.
How to cut noodles by hand
- - Roll up dough (be careful! you have to sprinkle flour on the surface of the dough before rolling up) and cut crossways:
fettuccine: 0,3 cm (1/8in)
tagliatelle: 0,5 cm (1/4in)
pappardelle: 1 cm (1/2in) - - Unroll the noodles, spread on a clean towel and sprinkle with a little flour or semolina. It is important to avoid sticking while the pasta is drying. You can use a large surface or chair backs.
- -Let dry for 2-3 hours before cooking.
Egg pasta by machine
Pasta machine is a good help in kitchen especially if you want to make pasta very often. Generally there are the instructions in the
package but here we'd give you some suggestions derived from our experience.
Pasta machine help you not only in rolling and cutting but in kneading too. In fact for kneading you have to set the machine rollers
to the widest setting. Sprinkle with flour both rollers and the dough to avoid sticking. Flatten the dough slightly and fold it in
thirds or in quarters. Continue rolling and folding several times (8-10 times); be careful to flour rollers and the dough if necessary.
To flatten and roll the dough, narrow the rollers by one notch. Feed the dough strip through. Now you mustn't fold the strip. Narrow the
rollers by one notch and feed the strip through again. Keep on with rolling and narrowing the rollers by one notch until the dough strip
is thin enough to be cut. Be careful to avoid sticking.
Spread the strip on a lightly floured work surface and sprinkle with flour. Let dry for 15-20 minutes in order to
avoid sticking in next steps.
How to cut noodles by machine.
- It's very easy. In this case every strip has to be 1 meter long.
- - Sprinkle flour over a large tray and set it under the machine.
- - Set the cutting roller according to the type of pasta (fettuccine, tagliatelle, pappardelle).
- - Feed the dough strip through and let the cut noodles fall on to the tray.
- - Dust the noodles with flour or semolina and let dry for 2-3 hours before cooking.
How to cut lasagne e cannelloni
Cutting lasagne is very easy too. In this case you have to cut a long dough strip (1 m) into 25 x 30 cm (10 x 12in) rectangles.
For cannelloni the rectangles must be 7,5 x 12,5 (3 x 5in). Let dry for 2-3 hours before cooking.
How to make filled pasta
If you want to make filled pasta, cut the shapes immediately. The shapes of ravioli, agnolotti, tortelli, and tortellini, are very different (see images in the fresh pasta page).
- - Prepare the filling; about 450 g (1lb) stuffing will fill 25-30 shapes but this depends on specific recipe.
- - Roll the pasta extra thin, at least 0,2 cm (1/8in); cut into large rectangular strip.
- - Lay a dough strip on a lightly floured surface and cut crossways in half.
- - On to one half, drop 1/2 teaspoon of the filling in vertical rows about 4 cm (1 1/2 in) apart.
- - Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough round the filling.
- - Lay the other half of the dough strip on top.
- - Press the dough sheets together between the mounds of filling.
- - Using a pasta wheel, cut vertical and then horizontal lines between the filled squared.
- - Transfer to a floured tea towel and rest for 1 hour.
- - You can store up to 1 day, if refrigerated.
- - Be careful to avoid sticking.
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Last update
02/01/2010
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