Making Fresh Pasta
A while ago I attended The Long Italian Lunch cooking class in Sydney. There I made fresh pasta for the first time. It was a really fun experience, learning tips and tricks from a passionate Italian cook. Today I’m sharing Luciana’s recipe for making fresh pasta like a real Italian, at home.
La Sfoglia: the basis for all fresh pasta
- 2 large eggs
- 220 g plain flour (reserve 20 g on the side)
- Place flour on a wooden board (important, do not use any other surface), and make a well in the centre. Place the eggs in the well.
- Beat the egg with a fork and slowly start mixing with the flour. Once the flour has been totally incorporated, hand knead the dough thoroughly for about 6 min. Incorporate the reserved flour until the dough feels elastic but not sticky.
- Let the dough to rest for at least 30 min, with a bowl over it to retain moisture.
- After resting, cut the dough into 2 equal parts, roll it with a pastry pin once, turn 90 degrees, then roll it once again.
- Start putting it through the pasta machine, going from #1 to #7 (do not skip any number). The dough will expand and become thinner but it shouldn’t break or stick.
- Fill the dough with your favourite topping and let it dry on a tray before cooking. You can use a fan and/or semolina flour to help the drying process.
Tip: while you work with one piece of dough, always ensure the remaining dough is covered under the bowl or it will dry out.
Have you ever made fresh pasta? Do you have any tips to share?