Homemade egg pasta

Homemade egg pasta

One of the specialties of Italian cuisine: fresh egg pasta.

Method:

On the pastry board or in a large bowl, place the flour forming a small mountain, add the salt and then in the middle make a hollow with your fingers.

In a dish, beat the eggs with a fork with a pinch of salt and pour it in the center, working the mixture with your hands.

When the dough becomes firm, continue until it is smooth and homogeneous; form a loaf, put it in the foil and let it rest for 30 minutes.

Remove a small piece at a time from the dough and begin to spread it with your hands. Take the rolling pin, sprinkle the work surface with a little flour, and roll out the dough until it reaches a thickness of about 2 mm.

Once spread the dough, you can choose the format you prefer, whether to cut into strips forming noodles, or larger rectangles to make lasagna.

You can season the fresh pasta with the sauce you prefer, cooking will be very fast and the taste truly genuine. Enjoy your meal!

 

Ingredients for 4 people:

  • Flour 500 gr

  • 5 eggs

  • Salt to taste

  • Difficutly: easy
     
  • Preparation: 40 min.
     
  • Cooking: 8 min.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524