Fresh pasta

This recipe makes for ⁶⁄₈ portions.

Preparation time- 20 minutes, cooking time - 5 minutes and rest time - 1 - 2h

Ingredients:

• 400g flour
• 4 eggs
• 1 tbsp olive oil
• 1 pinch of salt

Preparation:

Measure the flour and place in a bowl, make a well and break the eggs inside. Add salt and stir with a fork slowly the eggs into the flour. Add olive oil. Stir the remaining flour with the fingertips. Work the dough with the palm of the hand until a smooth. Form a ball and let stand 1 to 2 hours in a plastic foil. Take about 60 g of dough, flatten into a disk with the palm of the hand. Flour lightly, then pass through the pasta machine by opening the rolls at a maximum. Fold dough in three before passing it through the pasta machine again.

Repeat until you get a fairly regular rectangle. Then fold the dough in half pass through the pasta machine several times, tightening gradually the rolls in order to obtain a sheet of the desired thickness.

Prepare a clean towel and sprinkle with flour. Cut dough according to the type of pasta you want to make (I chose tagliatelles).

Set the pasta on the towel and sprinkle with flour to prevent sticking. They may be stored as is for two days.

To cook, bring to boil 1L of water per 100g of pasta with a pinch of salt and pour the pasta in. Count 3-5 minutes of cooking for fresh pasta. Drain and season right away, or they’ll stick.

My test: Recipe very easy to achieve, as seen on the photos, I chose the tagliatelle, they were very tasy.

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