Handmade Italian pasta recipe
This is the authentic basic recipe for handmade egg pasta from Italy
If you have time it’s really worthy to make handmade pasta, especially for special occasions. It’s also perfect to spend a fun day with the whole family, getting involved kids in making a great and healthy meal. Make sure to have some volunteer to clean up afterwards!
300 gr all-purpose flour plus more for dusting
a pinch of salt
Sift the flour on the work surface forming it into volcano shaped mound with a well in the centre. Break the eggs into this and add the salt. With hands incorporate the eggs into the flour, gradually drawing the flour into the egg until it forms a coarse paste. Add a little more flour if the mixture seems too soft or sticky. With a spatula scrape together all the dough.
Clean you hands and the work surface, and lightly dust it with flour again. Knead the dough with palms of your hands, giving it lots of power. Work the dough for 10-15 minutes until the consistency is smooth and elastic. Wrap the dough in cling film or foil and leave it to rest for about 30 minutes.
Lightly flour the work surface again and a rolling pin. Gently roll out the rested dough, rotating in by quarter turns, to obtain a round sheet of pasta with a thickness of 2-3 mm. Cut the sheet into noodles or use to make lasagne or stuffed pasta.
You could also shape it to make different kind of pasta like farfalle, or cut it in simple and irregular rectangle, called maltagliati.
Dress with your favorite sauce, homemade of course!