Fresh pasta

Ingredients (5 portions) 5 egg

350gr flour 00

150 gr semola

Method

First, place both of the flours on a wood board and with the help of your finger tips create space in the center for your eggs. then break the eggs and put them in.

Whisk the eggs together with a fork without disturbing the flour.

Gently incorporate the flour into the egg mixture a little at a time.

Once you have incorporated all of the flour together with the egg using a fork, use a scraper to blend the mixture very well, at this point you should not use your hands, just the fork or the scraper.

After the wet and dry ingredients have been well combined, start kneading very gentle, do it till the mixture gets smooth then bring the mixture together with your hands to form a ball. If the dough is too dry, add some drops of water, if the dough is too wet, add some flour.

cover the dough with a humid towel or film and let it rest for minimum 15 minutes, the longer it rests the better and elastic it gets, you can try to make the pasta dough in the morning let it rest in the fridge and when you are ready to roll the pasta take it out of the fridge and shape it.

Flatten the pasta dough, if is too sticky sprinkle some flour, if not we advise you to avoid too much flour because you might use the pasta to make ravioli and if you have too much flour the layers of pasta won’t stick well. put the pasta machine in the widest setting, put the flatten pasta in and start rolling.

After the dough has completely passed through the pasta machine change the setting to the following number, do this process making the slot smaller by one each time, continue with this process till you get a pasta sheet that you get see through.

if you are using the accessory of the pasta machine to make tagliatelle or tagliolini sprinkle some flour before you pass the sheet of pasta through the cuter

after cutting the pasta add some flour on a board and place it, the flour will avoid that it gets stick on the surface

if you are making ravioli, divide the pasta sheet in 2, place the filling in the first half and close it with the second half, press very well, close and cut.

Cook the pasta into boiling water and salt

how much salt? the water should taste like sea water

Cooking time? normally fresh pasta does not required more that 4 minutes, but choosing the cooking time depends on how thick your pasta is

remember that you don’t need oil in the water and always keep some of the cooking water to add into the sauce and obtain a creamier consistency on your dish.

Buon apetito!