Go Back

Fresh Pasta

Course Main Course
Cuisine Italian
Keyword Fresh Pasta, pasta
Prep Time 30 minutes
Total Time 1 hour
Author Giulia Mairo

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.