I love the texture of fresh pasta. With a fresh savory sauce, there are few things that could be better. This recipe is summarized from the wisdom of Marcella Hazan from her cookbook "Marcella's Italian Kitchen".
1. Pour the flour onto a clean work surface and shape into a little volcano with a hole in the center.
2. Break the eggs into the flour depresion and gently beat with a fork. Draw some of the flour into the eggs and mix gently until the eggs are no longer runny.
3. At this point, judge how much flour you think you will need to make a firm, non-sticky dough. Push aside any you think is extra (you can always dip into this later if you need it, but you don't want to have too much in the initial phases). Work the flour and eggs with your hands until combined. Add more flour as needed. Scrape work surface clean and wash your hands in preparation for kneading.
4. Knead the dough as you would a standard egg dough for at least 8 minutes. The dough should be relatively easy to work with and should not stick to your hands. Once kneaded, the dough can be wrapped tightly in plastic wrap and kept at room temperature for 2-3 hours before running through the machine.
5. To roll out the dough, use the following principle: let it take the stairs, not leap off the building. Set the thinning rollers to their maximum opening. Divide the dough into 4 portions. In preparation for the flattened dough, set a clean dry kitchen cloth next to the machine. To prepare the dough for thinning, flatten slightly and pass through the machine. Fold into thirds, turn 90ยบ, and pass it through again. Repeat 2-3 times, then set the flattened trip on the towel and repeat with the remaining 4 portions.
6. To thin the dough: close the opening of the rollers one notch. Pass each dough portion through once, laying it flat on the towel after each pass. Repeat, thinning one notch at a time, until the desired thickness is achieved. If you are making lasagne or cannelloni, you are ready to use the pasta.
7. Cutting the pasta: If you are making a noodle like linguine, allow the strips to dry on towels for 10 minutes until they are still soft and pliant, but won't stick together once cut. Gently feed the thinned dough through a cutting roller as desired, and spread the noodles in a cloth towel. Transfer the pasta to boiling water and cook until desired doneness is achieved. Remember, fresh pasta cooks much more quickly than dried, so be ready to drain and not overcook!
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 336 | ||
Calories from Fat: 46 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 63.1mg | 2 % | |
Potassium 139.2mg | 4 % | |
Total Carbohydrate 57.6g | 17 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 55.5g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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