The first time I saw homemade pasta being made I sat, held in rapture as the summer day faded away in my mother-in-laws country kitchen. Measure the flours, add the eggs and a pinch (just a pinch) of salt.
I sat in the back yard, in the little Italian garden with its very own herb garden. Staring off at the Romagna countryside and surrounded by the sounds and smells of a summer evening: fresh cut grass, the smell of a hot day cooling, the sounds of evening bugs and birds.
Summer smells never leave you – just like the first taste of real Italian pasta never fades from memory.
I watched skilled hands push the dough through a machine, and carefully place the pasta dough on 60-year-old cotton table clothes. Not faded. Hand-washed and pressed. They never lose their colour that way…
Cooking homemade egg pasta doesn’t take long – just a few minutes. And then it’s pronta and everyone runs to the table for the first bite.
And after the first bit? The magic of the pasta blends with that of conversation and wine being poured and dinners that go on for hours…
The Magic of Simplicity
Simple ingredients come together to form the most basics of dough – but one that can be stuffed with any expensive and mouth-watering array of cheese, vegetables, or meats your palate could desire.
In this way homemade pasta dough is similar to Italy. A complex people and country, one often held back by its ancient roots – but surrounding it? Simple Italian traditions: the beauty of food, the love of family and the love of the offerings of the earth.
NOTE: This is the basic egg pasta recipe used for ravioli recipes, tortellini recipes (and variants), lasagna recipes, etc. I decided to post the dough recipe separate from the filling and shaping as this recipe will be used for future egg pasta recipes.
Homemade Pasta | The Magic of Simplicity
Author: Madaline by way of Italian Mother-In-Law
Recipe type: Pasta
- 100 grams of Flour (Type 00)
- 100 grams of Semolina Flour
- Pinch of salt
- 2 brown eggs (for colour)
- Using a Food Processor (see notes for by hand): With the dough blade installed, put 100g of flour, 100g of Semolina flour and the pinch of salt in the processor bowl.
- Crack eggs in another bowl to insure freshness and then pour the eggs into the processors bowl with the flours.
- On med/high combine the ingredients until a ball forms. If no ball forms don’t panic!
- Turn mixture out onto surface (not floured) and combine dough to form a ball.
- Place in a clean bowl, cover with a plate and put it in the refrigerator for about two hours.
- After the pasta has rested for two hours, remove pasta from bowl and working with about ½ of the recipe (if two batches are made work with ¼) either use pasta machine to form thin sheets or roll out to the thickness of one penny.
- Cut pasta sheets into desired shape. (The easiest being tagliatelli – just a bit wider then fettuccine.)
- Let dry for at least two hours (it can be used without drying, but it won’t have the same texture).
- When ready to cook, bring a large pot of water to boil.
- Add adequate large salt and wait for the water to resume boiling.
- Add pasta, but do not crowd the pasta into the pot.
- Cook for about two minutes – testing for doneness. Cook no more then 3 minutes.
Two batches: I suggest making two batches. If the first batch is dry, slightly decrease flour in second batch. Combine. However, if first batch is sticky, slightly increase the flour in the second batch. Combine.
Freezing: After shaping the dough into desired shapes, place in plastic bag, seal and freeze until you are ready to use the pasta. Add frozen pasta straight to boiling water.
Mixing by Hand: Combine all ingredients. Work dough for about ten minutes.
The New Mrs Adventures