How to prepare fresh pasta

Ingredients (for 500 grams of pasta or four servings):

  • 400 gram of flour
  • 3 large eggs or 4 medium size eggs
  • 1 tablespoon of olive oil extra vergine
  • salt
     

Method:

Sift the flour onto the cutting board, shape it into a mound and hollow the center. Break the eggs and pour them in the hollow. Add 1 tablespoon of extra-virgin olive oil, and a pinch of salt (optional). Using a fork beat the eggs together. Gently bring some of the flour into the egg mix. Continue drawing flour into the eggs until all the flour is absorbed. If the dough is too dry to absorb all the flour, add one more egg. Now start to use your hands and kneed the ingredients into uniform dough. Then clean the work surface and spread a thin layer of flour to prevent the pasta from sticking. Return the dough to the work surface and knead the pasta, pushing with the palm of your hands for around five minutes. Finally form a round, smooth ball and place it on a plate. Cover the ball with a moist cloth or a plastic wrap, and let the dough rest for 30 minutes to 1 hour.

The next step is rolling the pasta sheets. Cut the dough in smaller pieces and knead the dough to soften it. Sprinkle the board with flour. Spin the rolling pin forward and backward over the dough several times.  Punch the dough down with your fist - if necessary - to flatten it. When the dough is thin enough, about 1 or 2 millimeter, place it flat on a lightly floured cloth to dry for about 15 - 20 minutes.

Finally it is time to cut the pasta. Basically you can choose any shape you like, your imagination or accomplishment as a cook are the only limits. Flour lightly the working board and the surface of the pasta sheet. Pick up one edge of the pasta sheet, and fold it about 2 to 3 inches. Then fold it again and again and again, until the whole sheet is folded in a long flat roll, about 3 inches wide.

To make fettuccine or tagliatelle cut the roll across in slices about ¼ inches wide. Open the rolls and spread the fettuccine out on a clean cloth for the last drying stage. For quadrucci (Squares) proceed as you would for fettuccine. Cut the rolls across ¼-inch (6 mm) wide. Turn them sideways and cut again ¼ inch (6 mm) long to obtain small squares. For capellini (Angel Hair) proceed as you would for fettuccine, but cut the roll across in very thin slices no more than 1/16 inch.

You can also cut the pasta sheet in strips using a fluted pastry wheel. The free style form of fresh pasta is called maltagliati (Badly Cut). Proceed as you would for fettuccine. Cut the rolls across about ¾ inch (2 cm) wide. Turn them sideways and cut diagonally in an irregular way, to obtain triangular or trapezoidal shapes. Maltagliati can also be all the trimmings left over form cutting other pasta shapes.

If you are preparing fresh pasta for lasagna, cut the pasta sheets in large squares. The size should be the size of the lasagna pan.

Fresh pasta needs to be cooked about 4 to 6 minutes in salt water, according to the thickness of the pasta.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

Our Sponsor