Pasta Fresca all'Uovo

Making fresh pasta at home reminds me more than anything of my childhood. Both of my grandmothers would spend Sunday mornings spreading dough for dinner that coming night. The pasta is a base for different sauces - the one I prefer is just with Parmigiano Reggiano and a touch of butter.

_________

By Chef Simone Falco
Yields 6 people

COOKING TIME

1 h 15 min


SHOPPING LIST

15 Egg yolks

1lb 00 Flour

Salt to taste

Method: Pasta

1.

Mix the flour, egg yolks and a pinch of salt together. Ensure the eggs are at room temperature before mixing. If too dry add an extra egg yolk, or if to sticky add a little bit more flour.

2.

Work the dough for 5 minutes until the mix is not too sticky. Let it rest covered for 15 minutes in the fridge.

3.

Split the dough into four parts and start working each piece with a pasta machine - set to the thickest (widest) setting.
Roll one piece of dough out into a sheet, fold it on itself and pass it through the machine 2 more times on the same setting.
Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. Stop until you reach the desired thickness. Use more flour if it gets sticky.

4.

Choose either tagliatelle or tagliolini filter on fresh pasta machine and filter both the doughs, in 1ft long shape. Set aside.

Buon Appetito!