Egg Pasta

Here is the classic recipe for egg pasta, a cornerstone of Italian cuisine, often used to make tagliatelle, pappardelle, lasagne, and many other shapes of fresh pasta.

Ingredients

• 400 g of type 00 flour
• 4 large eggs (about 220 g)
• A pinch of salt

Preparation

1. Pour the flour in a fountain shape onto a clean and dry pastry board or work surface.
2. Break the eggs into the center of the fountain and add a pinch of salt.
3. With a fork, start beating the eggs gently incorporating the flour a little at a time. When the mixture begins to thicken, proceed to knead with your hands.
4. Knead vigorously for about 10-15 minutes until you get a smooth and elastic dough. If the dough is too hard, you can add a tablespoon of water; if it’s too sticky, add a little more flour.
5. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This step helps to relax the gluten and will make rolling out the dough easier later on.
6. After resting, cut a piece of the dough and keep the rest covered to prevent it from drying out. Roll out the pasta with a rolling pin or pasta machine to the desired thickness.
7. Cut the rolled pasta into the chosen shape (tagliatelle, lasagne, etc.) and let it dry for some time on a clean cloth before cooking.

Curiosity

Egg pasta has ancient origins and is mentioned in texts dating back to the 12th century. It is a versatile dish that lends itself to numerous variations and seasonings, from simple pasta with butter and sage to elaborate sauces and ragùs. In different Italian regions, there are variations in the quantity of eggs or the type of flour; for example, in some parts of Northern Italy, semolina is added for a rougher texture.