Fresh Pasta
One of the most useful and versatile basic preparations in the kitchen, to create dishes, with endless variations is pasta.
There are many great dishes of Italian cuisine that provide for the use of this simple basic dough.
Tradition has it that you pull the dough by hand, using the rolling pin and the strength of the arms, but of course you can get excellent sheets in a short time, using the machine.
I propose several recipes for fresh pasta that differ in the doses but have the same procedure, also in the notes at the bottom of the page you will find the best ways to preserve pasta.
Experiment on which is the best…
Fresh Pasta
Ingredients
Fresh Pasta (base semolina)
- 1 kg semolina
- 600 gr egg yolk
- 100 gr egg white
- 20 gr extra virgin olive oil
FRESH PASTA (mix of semolina and white flour; for 4.7 kg of total dough)
- 2.5 kg flour
- 0.5 kg semolina
- 1.5 kg pasteurized egg yolk
- 5 whole eggs
- 50 gr salt
FRESH PASTA (white flour)
- 1 kg flour
- 5 whole eggs
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
Fresh Egg Pasta
- 1 kg flour
- 10 whole eggs
- 2 egg yolks
- 1 pinch of salt
- 1 tablespoon extra virgin olive oil
Instructions
- On a wooden pastry board, arrange the flour in the shape of a mountain and make a hole on the top, inside this basin add the eggs, salt and oil and begin to knead from the center, gradually dropping the flour from the sides.
- Knead and beat vigorously on the tray until the dough is smooth, homogeneous and sufficiently elastic.(It is important to do this on a wooden board because the roughness of the wood is ideal for kneading)
- If you have a blender, mix all the ingredients until you get a smooth and elastic mixture.
- If you have a planetary mixer, the same procedure but with the "hook" arm.
- Let the dough rest with a plastic film for at least 30 minutes before starting to spread out.
Notes
Conservation:
IN THE FRIDGE:
raw: 2 days.
Pre-cooked (for a few minutes in unsalted water): 3-4 days
Two months in the freezer.
VACUUM:
8-9 days the fresh pasta without eggs from 10 to 12 days is preserved.
In addition, it is possible to freeze the vacuum bags of fresh pasta that in this case will be kept up to a maximum of 5 months.