Fresh Egg Pasta (Sheet and Shapes)

Preparing fresh egg pasta is a typical ritual of Italian cuisine, and there are multiple shapes one can create once the dough sheet is ready. Here is a basic recipe for egg pasta and some suggestions for shapes.

Ingredients

• 400g of “00” flour
• 4 large eggs

Preparation

1. Place the flour in a mound on a pastry board and crack the eggs in the center.
2. Use a fork to start incorporating the eggs with the flour, beginning from the center and moving outwards.
3. When the eggs are partially incorporated, begin to knead with your hands until the dough is smooth and homogeneous.
4. Cover with cling film and let the dough rest for about 30 minutes at room temperature.
5. Divide the dough into manageable portions and roll out the sheet with a rolling pin or a pasta machine, to the desired thickness. For most shapes, a thickness of about 1-2 mm is ideal.
6. Once you have the sheet, you can cut it into the desired shapes.

Pasta shapes:

• Tagliatelle: cut the sheet into long strips about 6-8 mm wide.
• Fettuccine: similar to tagliatelle but slightly thinner, around 4-5 mm in width.
• Pappardelle: wider strips, they can go up to 2-3 cm.
• Lasagne: leave the sheet in whole pieces that will then be boiled and used for the lasagna.
• Ravioli: use a pastry cutter or specific molds to get discs or squares, which will then be filled and sealed to create ravioli.
• Tortellini: small pieces of dough typically filled with meat or cheese, folded and sealed into a ring shape.

For cooking, plunge the pasta into plenty of boiling salted water and cook for a few minutes, generally 2-5 minutes depending on the thickness, until the pasta is “al dente”.

Curiosity

Egg pasta has ancient origins and is associated with various Italian regions, with slight variations in the proportion of flour to eggs. For example, in Emilia-Romagna, it is common to use one egg for every 100 grams of flour, resulting in a particularly rich and flavorful pasta.

Now, if you feel like adding an extra touch, I suggest flavoring the dough by adding finely chopped fresh herbs or spices such as saffron or chili to the dough, which will give your creation a unique color and flavor. Enjoy your preparation!