Wooden Cutting board as the wood will give the pasta a very desirable texture
Wooden rolling pin, see above all about the wood
Instructions
Mound flour and make an indent in the center. This cavity
should hold eggs and other ingredients. Put eggs and a
tablespoon of olive oil in the cavity. Next add a pinch of salt.
Serving size should be calculated based on guests. One eff
and 100 grams of flour per person. Follow that ratio. With a
fork and/or your fingertips blend the eggs with one another and
gradually add in flour. Fold gently over and over. Gradually the
dough will take on an elastic consistency.
During this process the dough becomes very smooth and
uniform. It has a lot of air in it. Let the dough rest for about a
half an hour. I would suggest a glass of wine from the bottle
you should have opened earlier to help make the sauce. Don;t
forge tot cover the dough with plastic wrap or place it under a
bowl; we don;t want it to dry out, just reduce the air some.
Take the rolling in and use it like a steamroller. Roll out on a
wooden cutting board to obtain a smooth and thin sheet of
pasta. Roll and press equally to smooth out. A 1/4 turn each
pass helps equalize the pressure and thickness.
Roll out to the thickness of your desired noodle then cut that
noodle shape out. Can be long, short, wide, ravioli like,
whatever your heart desires.
Fill a pot with water, plenty of water for the noodles. Boil the
water. Add salt. Add noodles and increase the heat to boil the
water. Time is very variable, depending on thickness, amount
of noodles and desired outcome or texture. Test noodles and
remove from heat. Remember that, like a good steak, noodles
will continue to cook while resting off the heat. Remove a bit
before desired results.
Recipe is from Podere di Pomaio. We took a cooking class
while in Italy (Tuscany) and this recipe has been test tasted
and proven as awesome but easy enough for me to make.
Originally Submitted
2/6/2021
0 Out of 5 from
0 reviews
You can add this Egg Pasta recipe to your own private DesktopCookbook.
