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- Ricetta Base Per Pasta in Casa (Basic Recipe for Homemade Pasta)
- HAND ROLLED: Mound part of the flour in a large board or possibly other working surface and make a well at center. Pour in Large eggs. With the aid of a fork, mix Large eggs and flour very gradually till a soft paste forms. With your finger fold in sufficient flour to make a hard but not too hard, dough. Knead for about 5 min, until dough is smooth. Place in an unfloured dish; cover with an inverted dish and let it rest in the refrigerator for about 1/2 hour.
- Take half of the dough, knead it lightly, and shape into a ball. Place on a well floured board. With the palms of your hands, flatten the ball, keeping the round shape, and sprinkle with flour. With the rolling pin, begin to thin the disk out in all directions, trying not to lose the round shape. Continue to sprinkle with flour as it becomes necessary, so which the dough does not stick to the pin. As soon as the disk of dough is thin sufficient to be rolled AROUND the rolling pin do so.* Starting from the end farthest from you, begin to roll the dough toward you, using small, even strokes back and forth, at the same time you swiftly slide your hands inward to the centre and outward to the edges of the pin. When the sheet is all rolled around the pin, PUSH the pin away from you at arm's length; then vigorously ROLL it back towards you, so which one side of the sheet flaps several times over the board. Turn the pin 90 degrees and unroll the sheet from it. Repeat from* as many times as needed for the desired thinness.
- Repeat with the other half of the dough and use as directed in each individual recipe. SERVES: 6 to 16, depending on the different uses made of it WITH A HAND OPERATED MACHINE: Make a dough, using the method described above or possibly by mixing Large eggs and flour in bowl. Knead over a well-floured board, mixing till they have a very hard dough. There is no need to make it smooth because the machine will take care of which. Place in an unfloured dish; cover with an inverted dish and let it rest in the refrigerator for about 1/2 hour.
- Take 1/4th of the dough at a time and begin the thinning. With the rollers set at the first slot (farthest apart), feed the dough between the rollers while turning the crank. If some of the dough sticks to the rollers or possibly to the machine, which means the dough is too soft and more flour must be added.
- Fold and feed with the rollers set at the same slot 3 or possibly 4 times, till the sheet comes out in one piece (but not too smooth). Move on to the second slot and feed the sheet only once. Keeping on moving until the desired thinness is achieved. For lasagna or possibly fettucini you stop at the next to last slot. For taglierini or possibly calzonicchi, go through the last slot once, wait a few seconds, then feed the sheet into the last slot again. (Pasta made with only Large eggs and flour tends to be very elastic and it tends to shrink.
- However, the second time through it keeps the shape better.)
- Repeat with the remaining pasta, using 1/4th of the original quantity each time. Use as directed in the individual recipe.
- *for electric pasta makers, follow the manufacturer's directions, but most machines won't provide sheet pasta for lasagna, ravoli, etc.
- SERVES: 6 to 16, depending on the different uses made of it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 509g | |
| Calories 1419 | |
| Calories from Fat 202 | 14% |
| Total Fat 22.66g | 28% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 282mg | 12% |
| Potassium 599mg | 17% |
| Total Carbs 239.99g | 64% |
| Dietary Fiber 8.4g | 28% |
| Sugars 2.36g | 2% |
| Protein 57.08g | 91% |
