HOMEMADE PASTA

Making fresh pasta at home is an ancient art: gold threads such as tagliolini or tagliatelle, stuffed caskets such as ravioli or tortellini and timeless lasagna are obtained from the dough rolled with a rolling pin.
Even today we have returned to try our hand at fresh homemade pasta, a genuine product made with our own hands that is priceless, whether you choose the recipe with egg, or without, like the recipe for handmade strozzapreti. If you do the math, then, it doesn't take long to prepare a good fresh pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes to rest, 15 minutes to roll out and obtain the dough ... about an hour, that's it! We started with the classic proportion of 100 g of flour for one egg, but a lot also depends on the format you want to prepare. Hence, one of the most valuable general tips is to lag a little behind with the dose and add as needed. If you too want to feel "sfoglina" for a day, start preparing fresh pasta with us, perfect with any tasty combination, from the classic ragu to fish dressings! When you feel a little more expert you can try coloring it with cuttlefish ink, for example, to create an impressive first course for Halloween like the bewitched tagliolini in pepper!
You have decided to prepare a pasta dish, but this time you want to make it with your hands from start to finish. It is absolutely not complicated! But one doubt remains: which flour is most suitable for fresh pasta? Each pasta has its own flour
In making pasta at home, the first rule is to respect personal taste. In fact, there are those who prefer a finer dough, so they will have to use white flour and instead those who love a rustic taste, which can be obtained by adding some percentages of semolina flour.
In making pasta at home, the first rule is to respect personal taste. In fact, there are those who prefer a finer dough, so they will have to use white flour and instead those who love a rustic taste, which can be obtained by adding some percentages of semolina flour. If durum wheat semolina is used instead of 00 flour, which is richer in proteins, it is possible to obtain a pasta with a superior cooking resistance. The basic recipe for homemade pasta involves type 00 flour and the use of eggs: four eggs for 400 grams of flour. The pasta prepared with flour and water, without eggs, requires the use of a pinch of salt and warm water, to facilitate the hydration of the starch. Forms such as cavatelli, orecchiette, bucatini, fusilli, strozzapreti are usually obtained with the eggless dough. For tagliatelle, lasagna and stuffed formats, on the other hand, it is advisable to use the traditional dough with eggs. 

 

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