Tagliolini forest and sea
6 recipes
Fresh egg pasta
ingredients
servings
4
Semolina
50 oz
Wheat flour pasta
350 oz
Eggs
4 unit
first courses from Italy
Fresh egg pasta
Fresh egg pasta
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
How to Make Pasta Egg at home
preparation
step 1
Sift and arranging the fountain flour on the work surface, then forming a recess in the center and break, one at a time, the eggs at room temperature.
step 2
Mix the eggs with a fork, gradually taking the flour from the edges. Working with hands the dough, mixing the flour. If it were slightly hard, add 1-2 tablespoons of warm water
step 3
Wrap the dough in plastic wrap and let it rest for about 30 minutes in a cool and dry place.
step 4
After resting, flour the work surface and rolling pin. Begin to straighten it, by applying pressure when it is pushed outwards and decreasing the pressure when you move the rolling pin inwards.
step 5
Far make a quarter turn to the dough and repeat the same movement until you get a thickness of about 0.5 millimeters.
step 6
For noodles, noodles or pappardelle, flour the dough and roll it on itself. Cut the roll of desired width: Noodles 7 mm - 3 mm Tagliolini - Pappardelle 1.5 cm.
step 7
Once cut, srotolarle immediately and put them on a cloth or a floured surface.
step 8
For Lasagne, by means of a size pasta wheel, cut rectangles of the size that is most suited to the pan that you will use for the preparation of lasagne.
step 9
For Cannelloni, however, get the 20x14 cm rectangles ask you a strip of filling in the center and roll them.
step 10
For Quadrucci, obtain wide pasta strips 1 cm and then cut, to obtain square 1x1 cm.
step 11
Pasta With Advanced, you can get the Maltagliati.
