Impasto pasta fresca all’uovo (pasta egg dough)
Italian handmade Basic pasta egg dough
Emilia Romagna is the land of fresh pasta and sfogline that roll out the egg pasta by hand, an ancient art that never goes out of fashion is a gastronomic story, an ancient craft that is handed down from generation to generation.
Each region of Italy has its own style and the ingredients used vary from north (where they use more eggs) to south (where they traditionally make an egg-less dough).The ingredients vary, also the thickness varies in Bologna for 1 kg of flour are used 10 whole eggs and the pasta sheet must be rolled thinly, the tradition wants that if it’s lifted it lets you see the outline of the Sanctuary of San Luca or simply said you should be able to see your hand through the pasta sheet if you carefully lift it up.
Ingrendients
INGREDIENTS
- 1/2 kgflour 00
- 5whole eggs
The secret of making a good pasta dough is to use only the best quality products, only good quality flour and eggs will guarantee you the success of an excellent dough, therefore always choose the ingredients very carefully. Another secret is starting by making a wetter dough because it’s easier to add more flour after you see the level of hydration, If the dough seems wet or sticky, just add in the remaining flour, so the point is Start With Less Flour, because not all the eggs are the same size, also the climate of where you live affects a lot
First step measure the flour then sift, sifting the flour is one of those secret tricks that can take your dough to the next level because it is precisely the oxygen that, passing between the grains of flour, gives softness, favours the absorption of the various liquids (like eggs or water) of the dough creating a better gluten mesch , and also to remove impurities that have fallen in.
Place the flour in a mound on the cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano) you should be able to see the work surface in the middle and the weell’s walls should be high enough to contain the eggs.
Add the eggs in the center of the well.
Use a fork to begin whisking the eggs, working from the interior edge of the weel
Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.)
Then use your hands to fold the rest of the dough all together until combined, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky.
Knead the pasta dough with both hands, pull the far end of the dough toward you and then fold it over itself
then push it away from you using the heels of your palms, rotate the dough and continue the kneading for about 10 minutes or until the dough is smooth and elastic
Form the dough into a ball with your hands
Wrap tightly in plastic wrap and let the dough rest at room temperature for no less than an hour.
Conservation
Use immediately or refrigerate for up to 1 day.