Classic Pasta with Fresh Eggs
6 servings
35 minutes
Classic pasta made from fresh eggs is the foundation of Italian cuisine, embodying its simplicity and sophistication. This traditional dish dates back to centuries when pasta was handmade following family recipes. Fresh eggs give the dough a rich flavor and golden hue, while its elastic structure makes the noodles perfect for absorbing sauces. This pasta pairs wonderfully with light creamy, tomato, or meat sauces, allowing the richness of Italian flavors to shine through. It can be prepared immediately or frozen, keeping freshness for weeks ahead. The simplicity of ingredients and the magic of hand preparation make this recipe indispensable in home kitchens, adding a touch of authentic Italian tradition to every dinner.
1
For the test: Pile flour on a clean work surface and make a well about 10 cm wide. Pour in the eggs, yolks, and salt; beat everything thoroughly with a fork. Finally, gradually incorporate the flour until a dense and sticky dough forms.
- Wheat flour: 2 glasss
- Chicken egg: 2 pieces
- Egg yolk: 4 pieces
- Salt: 1 teaspoon
2
Use a knife to remove excess dough from the fork and hands, continue mixing flour into the dough, turning the dough 45 degrees each time until it becomes dry and can hold a ball shape. This will take 2 to 5 minutes.
- Wheat flour: 2 glasss
3
Continue rolling the dough as described above until it becomes elastic. If the dough is wet, add a little flour; if it's dry, sprinkle with water. Form a ball, wrap it in plastic wrap, and leave it at room temperature for 40 minutes.
- Wheat flour: 2 glasss
4
Meanwhile, lay parchment paper on the tray and lightly sprinkle with flour. Unroll the dough and divide it into 4 parts. Place one quarter of the dough on the work surface, wrap the rest in plastic again. Use a rolling pin to roll out a sheet in an elongated shape, 1.5 mm thick.
- Wheat flour: 2 glasss
5
Set the pasta maker to maximum settings and pass the dough through it 3 times.
6
Place the dough on a lightly floured work surface so that both ends meet in the center, and fold the dough in half, trying not to incorporate too much air. Roll it out again to a thickness of 1.5 mm. Pass it through the rollers 3 more times.
- Wheat flour: 2 glasss
7
Change the setting to a narrower one and repeat the previous step 2 more times. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until you achieve the desired pasta thickness. The dough should be tender and slightly transparent.
8
Place the rolled dough on a lightly floured work surface or parchment paper; dust with flour or line with parchment to prevent sticking. Cover the dough with plastic wrap or a kitchen towel to prevent it from drying out.
- Wheat flour: 2 glasss
9
How to cut noodles: Set the pasta maker settings to noodle mode. Pass 1 sheet of dough at a time. Alternatively, roll the dough into a tube and cut the noodles to your desired width with a sharp knife.
10
Divide the cut noodles into individual portions, lightly dust with flour, and roll into nests. Place on a parchment sheet and carefully cover with a clean kitchen towel. The pasta can be frozen directly on the tray, transferred to a zip bag, and stored in the freezer for 3 weeks. There is no need to thaw the pasta before cooking.
- Wheat flour: 2 glasss
11
In a large pot, bring salted water to a boil, add pasta, and gently stir with a wooden spoon for 1.5-2 minutes. Drain the water, mix with sauce, and serve.
- Salt: 1 teaspoon