Pasta has very ancient origins and rudimental evidence can be found almost all around the World. As time goes by just a few populations such as Arabians, Chinese, Greeks, Spanish and Italians have kept this tradition although using different ingredients and technique. Just lingering over the Italian way, for example, you can find dozens of homemade pasta dough and shapes. In the next weeks, we will show you few different types of pasta, starting today from the most common one: The egg pasta dough. The etymology of this name is given due to the egg playing a fundamental role, as matter of fact, 4 whole eggs (or the same amount of weight if you rather use more yolks than whites) for 1kg of flour.

This is my very basic egg pasta dough recipe which can be adopted in most of the occasions, indeed I have used this for all the fresh pasta dishes published so far on our Facebook/Instagram page (seek for ravioli,  tortellini, and cavatelli).

RECIPE

For 3 people

  • 2 whole eggs plus 2 yolks
  • A pinch of salt
  • 50g of durum wheat semolina flour
  • 100g of whole wheat flour
  • 50g of plain flour

Note - I like to use whole wheat flours for two reasons: implementing fiber in our diet and because is less processed than white flours. The final result is a healthier and more natural meal.

METHOD

  1. In a salad bowl break the 2 whole eggs, join the yolks, the pinch of salt and start whisking. Once the mix becomes homogenous, add the flour a little at a time. Use your hands when the compound gets hard and keep mixing until you create a ball.
  2. Shift the dough on a flat table dusted with some semolina in advance and, helping yourself with the palm of your hand, start kneading to amalgamate all the ingredients (Tip: if the mix is too soft, you might need to add more flour while kneading). Check out our video for a practical example https://www.youtube.com/watch?v=a7-sxrdbqA0
  3. Divide the dough into 2/3 smaller pieces, roll each of them using a rolling pin gradually supporting yourself with some flour. The result needs to be an even layer of 2/3 mm. https://www.youtube.com/watch?v=1T7MUqMRdLk
  4. At this stage, you can decide what shape of pasta you want to make. The easiest one is called Maltagliati (literary translated “wrongly cut”), since it can have different size and shape (usually made similar to a diamond shape). Maltagliati works amazingly with tomato sauce, legumes and fish and is the type of pasta I would suggest for whoever is making its first attempt. 

However don’t get too focused on the shape, but ensure to perfect the dough first. 

 

FETTUCCINE

 

 

After following the first 3 steps of the previous recipe, check the link below to learn how to make Fettuccine.

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