Make the fresh pasta, made in the home by hand or by the pasta maker. It is one of those really pleasant culinary operations, in fact the preparation of the dough, besides being very simple and economical, allows us to bring to the table the first savoring dishes and genuine, is also a good excuse to gather the whole family, maybe on Sundays, to engage in the creation of delicious noodles, lasagna, gnocchi, tortellini, etc .. Even children can easily be involved in this activity and will really enjoy.
To make fresh pasta (egg or without egg) the “secret” is to work the mixed ingredients for 15-20 minutes, then let the dough rest at least half an hour, then roll it out on a pastry preferably made of wood, which being rough is more appropriate than a smooth surface. When you mixing the dough, occasionally goes “slammed” on a work surface, this expedient more elastic dough, also worked the dough away from drafts, which could dry out the dough and thereby adversely affect its taste. Once completed processing of dough you have to leave at least 30 minutes to wrap with a damp cloth. You should take small amounts of dough at a time when you are preparing to roll with a pasta maker. We recommending here pasta maker as it will help you to shape, filling and cut off your pasta rolls in a different type of pasta you want to make, which is more difficult to make by hand. If you do not have a pasta maker then you can find the best pasta maker online with reviews.
Fresh egg pasta
Fresh egg pasta is probably the most widely used because it is more rich and tasty; its preparation requires that to respect the proportion of one per 100 g egg made with flour. For four people you need 400 g. of wheat flour, 4 eggs, -teaspoon salt (optional). Begin sifting the flour on the wooden board and made a hole in the middle, all inside of which will break the eggs (at room temperature) and add the salt and lightly beat them with the help of a fork, then add the flour gradually, taking from the edges and work the dough from outside to inside.
If it appears too hard, you can add a tablespoon water to make it softer. After mixing the dough for 15-20 minutes, wrap it in a damp cloth (or in plastic wrap) and let stand for 30 minutes. After this time, begin to roll small quantities of dough for a time with a pasta maker, on which you will roll one end, and keep a discreet pressure, to thin the dough, until reaching the desired thickness. The shape, the filling and then cut, will depend on the type of pasta you want to achieve, and then let stand another hour or so.
Fresh pasta without eggs
Certain types of pasta, such as Tuscan, trofie and cavatelli, do not provide the use of eggs. In addition, if you follow a low-calorie diet, you can implement any kind of pasta, without using egg to keeping it light. In this case, it will be even more appropriate to buy the high-quality flour, that is, that it contains a good quantity of gluten and a low ash content and moisture. To 350 g. you need 300 grams of pasta. 00 flour (or durum wheat flour), 1 pinch of salt and warm water.
Proceed by sifting the flour you will place a mound on a pastry made of wood, the center will create a space with your hands, where you will pour a little water with all internal dissolved salt, and begin to knead. Incorporating all the flour and if necessary, add more water, until the obtaining a smooth and homogeneous, that will work for at least 15 minutes, then cover and leave to rest for 30 minutes. After this time, the resume and knead dough with a pasta maker as indicated for the preparation of fresh egg pasta. Even in this case, after scoring the pre-selected pasta format, let stand an hour before cooking.