Lorenza Avila

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Lorenza Avila

Pasta made at home

Name: Pasta made at home
Prep time: 75 min
Cook time: 75 min
Yield: 6
Cuisine: Italiana
Ingredients: 3 eggs; 2 1/4 cups of flour; 1/4 of teaspoonful of Salt; 1 tablespoon of olive oil optional

1 h 15 min

Complex

3.43

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Lorenza Avila

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The homemade pasta has a more delicate flavor and a different texture to the purchased pasta. Preparing pasta can be a fun activity to do with your children.

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Ingredients

6 servings

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3 eggs
2 1/4 cups of flour
1/4 of teaspoonful of Salt
1 tablespoon of olive oil optional

Preparation

To make the dough by hand, put the flour on a clean and flat surface. Make a hole in the center of the flour and put the eggs, oil and salt in the center. With a fork, beat the eggs until they are well mixed and little by little add flour from the surrounding to the mixture. Continue to grab flour from the edges until it starts to form a paste. Note: it is not always going to use all the flour (it depends on the ambient temperatures, humidity, etc). If the dough is very sticky, add more flour.

. Crush the dough, folding it after each time for 10 minutes. The dough should be soft and shiny. To check if this list, cut the ball of dough and see if there are bubbles, there should not be. Wrap the pasta in plasticized paper and let it sit for 20 minutes.

Once the 20 minutes have passed, divide the dough into 6 pieces. Cover 5 of the pieces with egapack. Pass the dough through a pasta machine (sprinkled with flour) in thickness # 1. Fold the dough in three and pass it through the machine again. Repeat 3-4 times. (To prevent the dough from sticking, sprinkle with flour).

Follow this process with the following thickness levels (2, 3, 4, 5, 6, 7 ...) until you reach the desired thickness.

Level 6 is enough for long pasta like spaghetti, level 8 is good for ravioli since the pasta has to be almost translucent. To make long pasta like linguini, let the pasta dry 10 minutes before cutting it. The ravioli should be prepared while the dough is still moist.

Alternatively, instead of kneading the pasta by hand (step 1 and 2) it can be prepared in a food processor. Put the flour in the processor with the salt. While the machine is working, add the eggs and process the mixture until the dough forms into a ball, about 30 seconds. Continue processing the pasta for another minute, until it is soft and elastic. If the pasta is very dry, add 1 tablespoon of water. If it is too sticky, add a little flour.