Fresh Pasta

Here is my nonna Loredana in Paciano, Umbria,  recipe!

The real home made egg Italian pasta!

This recipe is made for  5 or 6 persons.

INGREDIENTS of our Home made pasta

500 gr natural organic flour (ITALIAN 0 FLOUR) around 7.6 OZ

5 organic eggs, medium size

1 pinch salt

1 tablespoon of extra virgin organic olive oil

DIRECTIONS

Make a mound of flour, add the eggs, salt and oil in the centre.

At this point, knead the dough on a lightly floured surface with the help of the palm of your hand.

Pull and stretch it until the mixture becomes sufficiently soft, smooth and elastic. It may take 5 to 10 minutes of work. Remember that the more you work the dough more elastic it becomes and therefore this will be easier to work.

Occasionally dust your hands and the working surface  with flour to prevent the dough from sticking.

Let the dough rest covered for 1 hour before using.

It keeps well in the fridge wrapped in plastic.

Then choose your pasta cut style from this blog.

We love to make tagliatelle, pappardelle or ravioli.