Fresh pasta recipe
A traditional recipe for handmade pasta from our chef Antonella. Enjoy more delicious traditional food on a cooking holiday in Italy.
Both fresh and dried pasta should be cooked “al dente”, tender but chewy. Most people overcook their pasta and don’t put enough salt in the water. Use a LARGE pot that is big enough to let the pasta float freely during cooking. Bring the water to a full rolling boil, salt it GENEROUSLY, and then add the pasta. As soon as the water returns to a boil start timing the pasta and stirring during the boil to prevent it sticking together. The time will vary depending on the pasta though fresh pasta usually takes from 2-4 minutes depending on the thickness and for dried pasta it usually takes about 8-12 minutes. For any stuffed pasta such as ravioli you may wish to remove them from the boiling water with a slotted spoon instead of tipping into a colander as they are more delicate.
This is the base recipe for all pastas:
• 400 g flour
• 4 eggs
• 4 Tbs of white wine – optional
• Pinch of salt
On a work surface, preferably wooden, build the flour in a mound and make a well in its centre. Break the eggs into the well and then add in the wine and the salt.
With a fork, lightly beat the eggs. Then in a circular motion, gradually incorporate flour from the sides of the well until combined.
With the heel of your hand knead the dough pushing it down and away and turning it repeatedly using a dough scraper if it sticks and continue until it is smooth and elastic for at least 15-20 minutes. If it sticks to the surface or seems a little soft, sprinkle it with flour. Gather dough into a ball.
For hand-made pasta without the pasta machine, see below:
The next step is to decide on the preferred type of pasta such as lasagne, tagliatelle, ravioli, etc, roll it out (for noodle pasta see below) and buon appetite!
For noodle pasta, rolling and forming pasta:
On a clean surface dusted with flour, flatten the kneaded dough with your hand. With a flour-dusted rolling pin, roll it out to desired thickness according to how you wish to use the pasta. Loosely roll up the pasta around the rolling pin and unroll onto a flour dusted kitchen towel, leaving it until dry to the touch but still flexible, about 10 minutes or less if the air is dry. On the work surface, roll the pasta into a cylinder. With a small sharp knife, cut crosswise into ribbons of desired width.