Today I will tell you how I make Fresh Egg Pasta.
Homemade pasta is one of the most popular recipes of Italian cuisine. It’s a very simple recipe, but depending on the amount of pasta you want to make, it can take quite a long time. My tip? Start small, two portions, figure out and get familiar with the technique, the tools, and then you will be more confident and you won’t waste any time in small mistakes. You can make fresh pasta using just your hands and a rolling pin on a flat surface, but trust me, the magical stand mixer it’s the best solution to cut time and hard work 😉. If you also have the cool pasta attachments to roll and cut, it will all become super easy. Honestly, I use the stand mixer to make the dough. I use to roll and cut my fresh pasta with a manual pasta machine. I’m now very happy that I bought the attachment to use with my electric stand mixer. I still haven’t bought the attachment that cuts the pasta but…..It will probably come soon.
1egg per 100gr of all-purpose flour. (1 egg of pasta is about 1 portion, in case of tortellini or ravioli 2 eggs is about 3 portions)
Place the flour in the mixing bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using the flat beater turn to speed 2 and mix for a few minutes. Change out the flat beater for the dough hook. Turn to speed 2 and knead for few more minutes, till the dough looks smooth. At this point you can knead by hand for a few minutes; it’s good to work the dough for a long time. Wrap the dough in some plastic wrap and let it rest for 20 to 30 minutes.
Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Don’t forget to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Change setting to #2 and pass the pasta dough through the sheet roller. I do this a few times and then again on #3, #4, #5 and then #6.
The suggested roller settings are as follow: 4 or 5 lasagne, fettuccine, and ravioli. 6 or 7 tortellini, thin fettuccine, and linguine. 7 or 8 very fine linguine.
Here is a video for you to see how easy is to make fresh pasta with the stand mixer and its attachments