HOW TO PREPARE HOME MADE PASTA

Tools:
                a large baking board - a rolling pin - a knife to cut the noodles, fettuccine ecc..., a jagging wheel and small molds for ravioli and agnolotti.

 PASTA  WITH  EGGS
    The traditional portions are 1 egg every 100gr of flour. Start making a ring with the flour on the board. The eggs ate to be beaten, after which they are to be placed at the center of the flour ring with a pinch of salt. Proceed by bringing the external part of the ring toward the center, working it until dough is obtained. A small amount of water should be added only if the dough becomes vary dry. Let the dough rest for about 15 - 20 minutes, before using the rolling pin.
 
PASTA WITH ONLY FRECKLES OF HARD WHEAT

    The procedure is the same as the pasta with eggs with the difference that only warm water, salt and flour is used.

PREPARATION OF THE PASTA FOIL
 
    Flour the baking board in order to avoid the dough to adhere. divide the dough in pieces of 50 to 100 gr., than proceed by rolling it out with the floured rolling pin, until an even shape is obtained and it should be 2 mm thick.  

       
 

back to old recipe