Classic homemade pasta (pasta classica)
6 servings
30 minutes
Classic homemade pasta is the embodiment of Italian culinary tradition dating back to ancient times. Its secret lies in the simplicity of ingredients and the skill of preparation. A mixture of two types of flour, eggs, olive oil, and white wine creates an elastic dough that transforms into a base for exquisite pasta after resting in a cool place. Farfalle, or 'butterflies' made from dough, add elegance to the dish and allow it to hold sauces well. The taste of fresh homemade pasta is delicate, rich, with light bread notes and a subtle aroma of wine. Its versatility allows pairing with various sauces—from creamy to tomato—creating gastronomic masterpieces. A wonderful choice for those who appreciate traditions and strive to make authentic pasta with soul.
1
Sift the flour, make a mound, create a well, add wine, eggs, and salt. Knead the dough, adding water if necessary. Roll the dough into a ball, wrap it in a damp cloth, and refrigerate for 30 minutes.
- Wheat flour: 750 g
- Wholemeal flour: 250 g
- Chicken egg: 10 pieces
- Salt: 5 g
- Olive oil: 2 tablespoons
- Dry white wine: 2 tablespoons
2
Make farfalle pasta (butterflies). Roll the dough to about 2 mm thick, cut into 3 x 3 cm squares, then pinch in the middle with your fingers.
3
Dust the prepared dough with flour and dry it on a wooden board, then you can use it immediately or freeze it.
- Wheat flour: 750 g