Angela, from Meraviglie in Pasta, in Rome, Italy, shows us how to make fresh pasta just the way her grandmother did.
Fresh egg pasta - Tagliatelle
- 400gr Senatore Cappelli (stoneground) flour
- 4 eggs
- 3gr salt
*Ratio is 100gr of flour and 1 egg per person.
To prepare a perfect egg pasta, place the flour in the shape of a volcano and in the center put in the de-shelled eggs. With a fork, whisk them well with slowly incorporating some of the flour around in the mix. When the mixture is no longer liquid, knead vigorously on a work surface until you obtain a smooth and homogeneous paste, which you will place inside a cloth and let it rest for at least 1 hour at room temperature. Roll the dough with a rolling pin directly on the pastry board to the desired thickness, then fold it from both sides to the center (refer to video to see a visual reference to this) and cut it to size you desire - fettuccine, tagliolini, pappardelle etc etc..
Once the dough is cut, leave it on a wooden chopping board and add a small percentage of flour to prevent it from drying too much.
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