FRESH DOUGH FOR EGG PASTA – FLORENCE, ITALY
When Ben and I were in Florence, one of the bucket list experiences I wanted to tick off on my list was to learn how to make fresh egg pasta from scratch!
We were lucky enough to find an Airbnb experience that allowed us, not only to make pasta but TWO DIFFERENT KINDS, with two unique sauces as fantastic additions to our creations!
Our Airbnb Experience
We had a private one-to-two cooking experience where we learned how to make traditional egg pasta for ravioli and then a separate pasta dough with cocoa powder to make cocoa tagliatelle!
Our Airbnb experience was at our host’s beautiful Florentine apartment and we had such a lovely time cooking, laughing and talking about travels, food, and culture!
Both Ben and I would highly recommend Laurence’s cooking class if you are ever in Florence! We had a truly memorable )and not to mention – delicious) evening!
This recipe for fresh egg pasta dough is traditional with deep Italian roots. Featuring only two ingredients, it is simple, and can be used to create an array of different types of pasta by using either a pasta machine or by using a rolling pin!
I hope you enjoy this fresh pasta dough recipe and are able to incorporate it into a wide and delicious variety of pasta dishes!
Buon appetito!
–ARIA
AuthorariaesmeraldaDifficultyIntermediate
Place the flour in a bowl and make a hole in the center. Crack all the eggs into it and start to beat the eggs with a fork. Mix them with the flour incorporating a little at a time. START SLOWLY!
Continue until everything is combined. When your ball is almost done, continue to work it on a wooden board. If the dough sticks, you can add a little flour. However, be careful and only add a little as the dough shouldn’t be too dry.
Knead and work the ball of pasta with your hands (for about 10 minutes). It is important to develop the gluten in the flour, to have a good al dente pasta! Bash the dough with your hands, squash it into the board, give it energy and heat, until you will feel it smooth and silky.
When it is ready, wrap the ball with cling film, cover it well so it does not dry out, and put it in the fridge for at least 30 minutes.
Take a small piece of pasta (approximately the quantity of 50g of flour and half egg). Remember always to wrap the rest of the pasta back into the cling film so as to not dry it out.
Work it a little into your hands to warm it and start to roll it into the widest setting of the pasta machine. You can fold it a roll it again and again if necessary, so as to work the pasta thoroughly, therefore making the dough more elastic.
Then click the machine down a setting and roll the pasta again. Repeat this process step by step until you have the right thickness. This depends on what kind of pasta you are making (for example, setting 3 for tagliatelle, setting 2 for ravioli/tortelli).
When your pasta is rolled, place it on a wooden board and don’t forget to dust the surface with flour!
If you make tortelli, don’t let it dry, put the small balls of the filling and close them with your hands until the pasta is still wet and sticky. If you want to make tagliatelle add more flour when you roll it and let the pasta dry before cutting it if necessary.
If you don’t have a pasta machine to roll the pasta, you can use a rolling pin. It takes a bit longer and is more difficult, but it can still be achieved! It is better to roll lots of small pieces of pasta rather than a big one.
Boil your pasta into salted water: about one small spoon of salt per liter. The approximate time is 5 minutes, but it is better to try it to be sure. Pasta with fillings (e.g. ravioli) will take slighly longer to cook than pasta without (e.g. tagliatelle).
Ingredients
Directions
Place the flour in a bowl and make a hole in the center. Crack all the eggs into it and start to beat the eggs with a fork. Mix them with the flour incorporating a little at a time. START SLOWLY!
Continue until everything is combined. When your ball is almost done, continue to work it on a wooden board. If the dough sticks, you can add a little flour. However, be careful and only add a little as the dough shouldn’t be too dry.
Knead and work the ball of pasta with your hands (for about 10 minutes). It is important to develop the gluten in the flour, to have a good al dente pasta! Bash the dough with your hands, squash it into the board, give it energy and heat, until you will feel it smooth and silky.
When it is ready, wrap the ball with cling film, cover it well so it does not dry out, and put it in the fridge for at least 30 minutes.
Take a small piece of pasta (approximately the quantity of 50g of flour and half egg). Remember always to wrap the rest of the pasta back into the cling film so as to not dry it out.
Work it a little into your hands to warm it and start to roll it into the widest setting of the pasta machine. You can fold it a roll it again and again if necessary, so as to work the pasta thoroughly, therefore making the dough more elastic.
Then click the machine down a setting and roll the pasta again. Repeat this process step by step until you have the right thickness. This depends on what kind of pasta you are making (for example, setting 3 for tagliatelle, setting 2 for ravioli/tortelli).
When your pasta is rolled, place it on a wooden board and don’t forget to dust the surface with flour!
If you make tortelli, don’t let it dry, put the small balls of the filling and close them with your hands until the pasta is still wet and sticky. If you want to make tagliatelle add more flour when you roll it and let the pasta dry before cutting it if necessary.
If you don’t have a pasta machine to roll the pasta, you can use a rolling pin. It takes a bit longer and is more difficult, but it can still be achieved! It is better to roll lots of small pieces of pasta rather than a big one.
Boil your pasta into salted water: about one small spoon of salt per liter. The approximate time is 5 minutes, but it is better to try it to be sure. Pasta with fillings (e.g. ravioli) will take slighly longer to cook than pasta without (e.g. tagliatelle).
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