Tagliatelle, Pappardelle, ravioli and tortellini: raise your hand if you don't like HOMEMADE EGG PASTA. A great tradition of northern Italy, Emilia Romagna in the lead, which has always represented Italian cuisine in the world in the collective imagination. Very easy to do, the only suggestion is to buy a machine, even very small, to pull a thin pastry. If you're heroic, though, you can do like the Emilian vents and pull the pastry by hand with the rolling pin. I always do it when I prepare it for two people, but for larger quantities I use the machine and then cut by hand.
We give you the ingredients for 100 grams of egg pasta, who are obviously to be multiplied based on how much you want to do. Remember that the homemade egg pasta is very light and crispy and enough for one person is 80 grams, while for the HARD WHEAT SEMOLA PASTE, heavier, you need at least 130 grams depending on the size.
INGREDIENTS FOR 100 GRAMS OF HOMEMADE EGG PASTA:
- 75 grams of flour 00
- 25 grams of semolina flour
- one egg and one egg yolk
- a pinch of salt
Wrap the dough in food film and let it rest for at least 30 minutes at room temperature. At the end of the rest, you will notice that the dough will be much more elastic and workable and you will be able to roll it out extremely thin. The dough is then rolled out with a rolling pin, that must be well floured work surface should be well floured the. If you have a machine to make the dough, everything becomes less tiring. With this dough you can prepare ravioli, tortelli, lasagna, maltagliati, Pappardelle, noodles, taglialini or garganelli.