Fresh pasta is easier to make than most people think; it also very satisfying to make and you can get the whole family involved! All you need is flour and eggs. Making a homemade pasta is therapeutic for me, Italian music in the background and a good bottle of Italian red wine ehhh as if I was transported back to Bologna.
If you love pasta like me, it is worth investing a pasta machine thus it will cut out all the hard work of rolling it out into thin sheets. And I’ve been loving this pasta machine from Marcato Atlas 150 I highly recommend this, it is beautifully made and does the job brilliantly. The machine is clamped down to the surface so that it doesn’t move when rolling the pasta. It has 0-9 thickness settings, so you get the thickness you need and really silky smooth pasta. When I bought this one it comes with tagliatelle and spaghetti attachment and it’s on sale now on FONQ.NL Mercato Atlas 150
In Northern Italy like Bologna or the Emilia-Romana Region, egg pasta is more common with shapes such as tagliatelle, lasagna sheets and filled pasta like ravioli.
To be able to achieve a silky and light pasta you only need to use a TIPO ZERO (double 00) flour. The “00″ flour is very fine, and a soft white wheat flour that will make it far easier to work the pasta dough. If you use regular all purpose flour your pasta will turn out just fine, but it will be a little harder to work with, having a somewhat tough pasta texture in the end. “00” wheat floour is the top choice when making handmade pasta dough.
Have a go and see what shapes you come up with thus there is nothing more delicious than a fresh pasta.
Homemade PastaPrint Recipe
- 200g pasta flour 00
- 2x eggs
Place flour in a large bowl or clean work surface, make a well in the center and break in the eggs.
With a fork or your hands, gradually mix the flour with the eggs until well amalgamated.
Knead with your hands until you obtain a soft, smooth dough.
Form into a ball, wrap in cling film and leave for about 30 minutes or until ready to use.
Divide the pasta into four portions and put through a pasta machine starting at the highest setting.
Continue to roll the pasta through the machine turning down the settings as you go until you get to number one and the dough is almost wafer-thin.
If you don't have a pasta machine, use a rolling pin.
Place the pasta sheet onto a lightly floured work surface and cut your shapes.