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10 rules for rolling it by hand – Italian Cuisine


From the proportions between eggs and flour to how to use the mattarelo, follow our advice and sfogline grandmothers will be proud of you!

Spread the fresh pasta with the rolling pin it is an art yes, but within everyone's reach.
Of course, it is much easier to prepare a uniform and very thin sheet with the electric or crank machine, but you want to put the satisfaction of doing it with your hands?
Only two ingredients, a pinch of will and a little 'elbow oil and we assure you that you will not buy ravioli, tortellini and lasagna ready.

as-spread-la-pasta-in-hand

The ingredients of egg pasta

You only need eggs and flour. Consider that for an egg you will need 100 g of flour and you can choose from 00 flour or durum wheat re-milled semolina.
In the latter case, however, you may need some water to work the dough that will be drier.
No salt, no oil, but if you want color the pasta or make it more flavorful you can add to the dough some parsley leaves or boiled spinach, well squeezed and smoothies. 100 g of flour will not suffice in this case because the spinach makes the dough damper.
For a red pasta, add the steamed red turnip and smoothies and the pumpkin pulp yellow dough.
Both spinach, turnip, and pumpkin must be dosed in small quantities.

How thin should egg pasta be?

It depends a lot on the use you want to make of it.
Noodles and other formats of long pasta they can be thick enough and on the contrary they will have a more pleasant consistency under the teeth.
Tortellini, agnolotti and ravioliinstead, they require a more accurate draft and the sheet must become thin and transparent almost like a veil.
If you are thinking that a similar result can not be achieved by hand, you are wrong, all you need is a little patience.

Roll out the dough: 10 rules

If you are ready with a rolling pin and a pastry board to prepare the pastry at home, you just have to scroll our gallery to find out what are the 10 basic rules to keep in mind.