Tagliatelle, vermicelli, lasagne. But also pizza and biscuits. All the shapes of fresh pasta and our advice to make it right
Prepare at home fresh pasta egg is always a moment of great satisfaction, for two reasons: the first, because in doing it, the pasta, you relax more than in one hour of gym, the second, because the result increases our self-esteem more than a sitting by the psychoanalyst. So no hesitation, because there are no contraindications. Or maybe just one, time.
knead
To make fresh egg pasta you need to observe a strict rule: an egg for every ounce of flour. And then knead at least ten minutes, to obtain a smooth and homogeneous dough. Start by placing the fountain flours. In the middle place a pinch of salt, a drop of oil and the eggs, which you will slam slowly with a fork, starting to incorporate the flour. With the hands incorporated all the flour and knead the dough with energy, at least for 10 minutes, so that the dough becomes smooth and compact. Wrap it at this point in a sheet of foil and refrigerate for an hour before using it. Roll out the dough with a rolling pin, preferably on a wooden board, and then put it in the machine, roll out the dough to obtain the desired thickness. Remember to flour the pastry to prevent the paste from sticking to the surface. Be careful to keep the sheets ready in a dry place, to prevent the pasta from sticking, until it is time to cook it.
Tortellini, cappelletti, tagliatelle & Co
Once you have prepared the pasta, you can cut it into the format you want most. For tagliatelle, tagliolini or pappardelle, roll the dough on itself and then with a sharp knife cut the rolls of the chosen size: 5 mm for tagliatelle, 3 mm for tagliolini and 2 cm for pappardelle. If you need the pastry for lasagna, cut the rectangles of dough as large as the pan you will use. For cappelletti or ravioli cut with the appropriate tool of 4 × 4 pasta squares which you will then fill at your leisure.
How to store fresh pasta
Fresh pasta should be consumed as soon as possible. If you want, you can freeze from raw: place the dough on a tray covered with flour, put everything in the freezer to make it harden. After an hour, remove the tray, put the now cured dough in a food bag, better if already portioned, and put back in the freezer. If necessary, remove the dough and throw it still frozen in boiling water.
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