NONNA FRESH EGG PASTA
that goes into it.
Vincenzo’s Plate Tips
Use Fresh Ingredients
Half a Kilo is Just Enough
Add Flour As Needed
Don’t Waste Flour
Dust Off Your Pasta Maker
trust the pasta-making process.
The Pasta-bilities Are Endless
Boil the Pasta or Stow Away for a Rainy Day
How to Serve Fresh Egg Pasta
Fresh Egg Pasta
- 1 Rolling pin (like Nonna's!) the old fashioned (like Nonna's)
- 1 Fresh pasta maker
- 1 Wooden board
- ½ kilo Flour
- 5 Eggs
To Form the Pasta
- Start by adding the flour to your surface and making a well in the middle.
- Add in five eggs and beat. Slowly incorporate the flour. Don’t let the egg come out of the well.
- Roll the dough into a ball and knead it, adding flour as needed.
- If the dough gets dry, add some water to make the dough nice and smooth – but not too much!
- Once the dough is smooth and has the right consistency, let it rest for 1 hour.
- Then cut the dough into pieces and flatten it with your hand.
- Use a pasta machine or rolling pin to flatten the dough. You can flatten the dough with the widest setting on the pasta maker. Keep folding the dough over and feed it through the pasta maker up to five times or until you are satisfied with the consistency.
- Change the setting one by one, running the pasta sheet through each time until it is completely smooth and at the right consistency.
- Run the dough through the pasta cutter on the machine.
- Pull through the pasta and add flour as required – you definitely don’t want the strands sticking to one another after all that work!
- To enjoy immediately, boil fresh pasta for 2 - 3 minutes.
- Top with a ragu sauce or anything you like, and as much cheese as your heart desires.
E ora si mangia, Vincenzo’s Plate… Enjoy!
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