Rolling out the dough with a rolling pin is not child's play, but it is really worth trying to enjoy, for example, fresh fettuccine with these five condiments
Do the homemade pasta it's a beautiful tradition that should never be lost. So let's do it, it's so easy! Just pile up 1 egg for every 100 grams of flour and have the patience to knead and roll out the dough, but it is absolutely worth it, for example to always have something fettuccine fresh.
Each paste its size
What is the difference between? fettuccine, tagliatelle and pappardelle?
Simply the width of the dough.
The fettuccine are slightly narrower than the tagliatelle, therefore approx 3 millimeters, the noodles about 4 millimeters and the pappardelle over five.
The base, however, is always the same: one egg per 100 g of flour.
Homemade fettuccine recipe
Ingredients
500 g of flour 0, 5 whole eggs at room temperature
Equipment
Rolling pin
Wooden pastry board
Transparent film
Cloths for cloth or tablecloth
Method
Start from the classic flour fountain on a wooden pastry board, spreading the central hole well with your fingers.
Break the eggs in the center of the fountain one at a time, stirring with a fork to mix the flour.
To avoid using eggs that are not good, the advice is to break them in a small bowl, but if you choose fresh, it should be smooth.
Gather all the flour with your hands, starting to knead, working the mixture until you get a smooth, dry and not too soft dough. It is not necessary to add salt to the mass.
Wrap it in plastic wrap and let it rest for half an hour.
Then take the dough again, mash it with your hands and begin to roll it out with a long rolling pin.
As you roll out, roll the dough around the rolling pin, applying light pressure with the palms of your hands, moving them away and bringing them closer together. Continue until you get a sheet of about one or two millimeters thick, depending on your taste. The processing is long and requires a little patience and will, but it is worth making it by hand.
Spread the dough and let it dry for a moment before rolling it up and cut it into 3 mm strips with a sharp knife.
While preparing the sauce, cover the pasta with a cloth and then lightly flour it before using it again. Cook the pasta in boiling water for only 5-6 minutes.
Cooking and seasoning
The fettuccine cook in just minutes like all the homemade pasta.
If the dressing is particularly enveloping, always add a little cooking water.
The fettuccine are good with many types of sauces, both vegetables and meat and fish and, being a pasta that absorbs the seasoning, abound to make it super tasty.
Now that we've learned how to make fettuccine by hand, all we have to do is choose the right seasoning.
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