Sunday, April 29, 2012
How to do fresh pasta
The preparation of the pasta was always used, even by my grandmother who then passed over the tradition to my mom and then to their children.
'It is common practice but also for a simple reason to use the pastry: the roughness of the wood is better to work the dough: remember to flour always to keep it from sticking.
The ingredients are then. 600 grams of 00 flour, 6 eggs, a round of salt, lukewarm water
Sift the flour and make a mound on work surface. Form a recess in the center and break eggs (kept at ambient temperature). Start with your fingertips to work the eggs with the flour still mixing the flour from the outside. In the case proves hard add more warm water until it will result compact.
Then wrap the dough in a damp cloth and let rest for at least 30-40 minutes in a quiet place. Now the dough is very elastic and we can proceed to work with the pasta machine. Cut into pieces of about 80-100 g. Start working from the maximum aperture (0) by passing it in 3-4 turns. Then gradually decreasing thickness up to number 6. Place the sheets on kitchen towels and flour both sides leaving to dry for another hour.
Cut with a knife sheets for lasagna.