Egg pasta dough

Egg pasta dough

Pasta all'uovo

By
From
The Collection
Makes
600 g
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g italian ‘00’ flour, plus extra to dust
4 large, very fresh eggs
salt

Method

  1. Pile the flour in a mound on a surface and make a well in the middle. Break the eggs into the well and add the salt. Stir the eggs into the flour, with a fork at first, and then with your hands, until it forms a coarse paste. Add a little more flour if too moist.
  2. Now knead the pasta dough, either using a pasta machine or by hand, until it is smooth and workable, not too soft but not too hard. To knead by hand, lightly flour the surface and your hands and knead the dough with the heel of one hand, pushing it away from you and folding it back towards you; do this for 10–15 minutes. Cover the dough with a cloth and rest for 15–30 minutes before rolling out.
  3. Divide the dough into 4 or 5 portions. If rolling by machine, pass the dough through the rollers, a portion at a time, decreasing the gap between the rollers each time, so that the dough becomes thinner and longer. Repeat this until you obtain the desired thickness: 3–4mm for lasagna and cannelloni; 1.5–2mm for stuffed pasta; even thinner for finer pasta.
  4. Then either pass through the cutting rollers to make various sizes of ribbon, or cut into sheets. If rolling by hand, gently roll out a portion at a time on a lightly floured surface to the required thickness, rolling away from you and giving the dough a quarter-turn after each rolling. To cut ribbons, fold the sheet of pasta into a loose roll and cut it into ribbons of the desired width.
  5. For stuffed pasta, such as ravioli, use the pasta straightaway. If you are making lasagna or ribbon pasta, place on a floured cloth to dry for 10 minutes or so before cooking.
  6. Cook fresh pasta in a large saucepan, allowing 1 litre water per 100g pasta, plus 2 tsp salt. When you put the pasta into the pan, give it a quick stir to prevent it from sticking together. (It is only with lasagne, which must be immersed one sheet at a time, that you need to add a few drops of oil to the water.) Cooking time varies according to the type of pasta, its thickness and whether it is stuffed, but homemade pasta will take about 3 minutes. Stir a few times during cooking, preferably with a long-handled wooden fork.
  7. Test the pasta when you think it should be almost done: it is ready when it is al dente, and slightly resistant. A few moments before it reaches that stage, take the saucepan off the heat, add a glass of cold water, and leave for a couple of seconds. Then drain the pasta (perhaps saving a little of the water in case a sauce needs it) and return immediately to the saucepan or preheated dish. Mix it with a little sauce and perhaps some grated cheese. Serve immediately.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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