FRESH EGG PASTA

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

Today pasta, especially in Italian cuisine, is declined in thousands of different recipes. Tagliatelle alla bolognese, piedmontese agnolotti, pumpkin tortelli, lasagna, etc ... All these recipes have a heart of fresh egg pasta.


INGREDIENTS FOR 4 PEOPLE


- EGGS 4
- FLOUR 00 350 gr
- 1 PIN OF SALT


METHOD:


Arrange the flour in a crown on a wooden table, break the eggs and the pinch of salt in the center. Start mixing the ingredients until you obtain a homogeneous paste. The fresh egg pasta must be kneaded for at least 10 minutes, even beating it several times on the table, in this way it will become more elastic.


Cover the dough with a slightly damp towel and let it rest for about twenty minutes.
After this time, the dough will then be rolled with a rolling pin and cut into the desired formats.