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Wednesday, 29 June 2011

EGG FRESH PASTA

Italian cuisine is famous throughout the world for the pasta. Not many years have passed since the recipe for the pasta was a treasure guarded by every woman and passed down from generation to generation.

Today pasta, especially in Italian cooking, has declined in thousands of different recipes. Tagliatelle alla Bolognese, Piedmontese agnolotti, pumpkin ravioli, lasagna, etc. ... All these recipes have a heart of fresh egg pasta.

INGREDIENTS FOR 4 PEOPLE

- 4 eggs
- 00 350 g Flour
- 1 pinch of salt

PROCEDURE:

Place the flour in a crown on a wooden table in the center and break eggs pinch of salt. Begin to mix the ingredients until a smooth paste. The fresh egg pasta must be kneaded for at least 10 minutes, even several times banging on the table, in this way will become more elastic.

Cover the dough with a damp towel and let rest for twenty minutes.
After this time you will then proceed to pull the dough with a rolling pin and cut into desired formats.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

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