- 4 large free-range eggs
- 3 Cups Flour Tipo '00' flour*
- Sea salt
How to make your pasta:
- Place the flour on a wood board, make a well at the center of you “mountain of flour”. The hole has to be wide enough to put your eggs in it.
- Break the eggs into it and add a pinch of salt.
- Beat the egg with a fork until whites and yolks are well mixed.
- Start to add the flour by using your hand bit by bit until it gets little “crumble”.
- Knead the pasta dough until it’s smooth, 5 to 10 minutes. Keep folding the pasta on itself. The dough has to feel like “playdoh” not too sticky not too dry, soft and workable.
- Wrap in a plastic wrap for 30 minutes and leave it in a cold area. Pasta will be much more elastic after resting.
- Remove the plastic film and lightly dust the dough with flour. Take one portion of dough flatten with a rolling pin.
If you have a pasta machine feed the dough through on the widest setting, then fold each side of the dough to the centre, as if you were folding a letter to fit inside an envelope. Feed the dough through on the widest setting again. Adjust the rollers to the next setting and roll the dough through the pasta machine again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky.
- The sheet of pasta dough has reached the requisite thickness (usually 0.07 inch)
- Cut your pasta with the shape that you prefer.
- Cook your pasta into a salty boiling water (salty as salty see)
- When the pasta flow up (around 60 second), let it cook other 40/60 seconds.
- Drain the pasta and cook it together with your sauce for couple of minutes
A fork of Pasta.
Pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms.
Romans also enjoyed baking it in recipe called timballi
*This delicious recipe has a mixtureof75% Italian “00” flour* (which is lower in gluten than most American flours, very light, almost powdery flour and easier to work with) and 25% Farina di Semola (finely ground, light yellow, hard durum wheat flour). 00 flour isn’t inexpensive and worth its weight.
It can be a little tricky to find 00 flour in some regions in that case you can use a blend of all porpuse flour and super-fine flour (70% - 30%)