multicolored tagliatelle with fresh sauce
26 recipes
Fresh pasta
ingredients
servings
4
Iodized salt
3 teaspoons
Eggs
2 unit
Type 00 wheat flour
200 grams
first courses from Italy - Emilia-Romagna
Fresh pasta
Fresh pasta
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Make the pasta with a rolling pin / wooden rolling pin, (for instance, that in the cartoons it is often used to provide a bump :-) is the ideal method, many now using the machines, believe me, feeling something slimy the taste is not pleasant, then I recommend you to practice and prepare the dough by hand. At first there will be forms that look a bit 'to Australia or Africa, but with time, rest assured that you will get the circles.
preparation
step 1
Place the flour, (such as a volcano, a cone with a hole in the middle) in the corner (the top of the volcano) make a small hole (call it the house of salt) and put a pinch of salt,
step 2
inside the volcano, break the egg with a fork and started to throw him vigorously, now with his hands started to knead. Must knead for at least 15-20 minutes and obtain a soft dough,
step 3
if it is too soft (which sticks to the fingers), add flour, but do not take it too hard. Finished dough put the ball you have formed in a shallow dish and cover with another,
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step 4
let stand for at least 20 minutes. Now take a rolling pin and begin to pull the dough (on a wooden board), often turning and if it sticks sprinkled with a little 'flour.
step 5
Now that you have your dough ready, you can pick to do in many recipes, cappelletti, tortellini, lasagne, noodles and more.
step 6
Tip: When you put the flour, be careful to always put a little 'less, (one egg per 80 gr. Of flour) the eggs do not always absorb the same way and are not always of equal size,
step 7
so better to add a little 'flour at a time. Good, recipes, at all -).
