Fresh Egg Pasta (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Make a well on a wood or marble surface (wood tends to be better because it stays warmer). Crack the eggs in the well and start whisking the flour into the eggs gently until the flour is absorbed by the eggs. With your hands, fold the dough into a ball then start kneading it. Don't be gentle but be consistent. Kneed firmly with the heel of your palm, folding the dough over itself, then turn it counterclockwise (or clockwise, whatever you prefer - just do it the same way each time). You're finished kneading the dough (about 5 minutes) when the ball barely holds its shape. This is a subjective thing. There's no exact right time when it's done so be open to experimenting with this recipe. If you have any questions, please email me any time: pat@delaurenti.com.

Wrap your dough ball in plastic and let it set for about 30 minutes before rolling it out for pasta. Roll it as thin as you want your pasta, remembering that thinner is often better, especially when doing filled pasta. Cut it with a knife and let stand for 5 minutes before cooking. If you do a filled pasta (ravioli, tortellini, etc.), fill the squares immediately, then line the edges of the pasta squares with warm water (this will be your glue), drop in some filling (fresh ricotta and fresh parsley is great) and press the edges together firmly.

Fresh Egg Pasta
About 1 cup "00" flour How's that for precise? It varies depending on the size of the eggs and the humidity, etc. The "00" flour - the double part means it's sifted twice - is finer than all-purpose flour so you may need a little more of it. Just start with 1 cup but be ready to add more if your dough is too wet. Also, be sure the flour is at room temperature. 2 large, fresh eggs FRESH EGGS as in FRESH EGGS. If you don't have FRESH EGGS, get FRESH EGGS	Master the pasta part of this recipe then get creative (but whatever you do, do not make chocolate ravioli - that's sacrilegious). Make a well on a wood or marble surface (wood tends to be better because it stays warmer). Crack the eggs in the well and start whisking the flour into the eggs gently until the flour is absorbed by the eggs. With your hands, fold the dough into a ball then start kneading it. Don't be gentle but be consistent. Kneed firmly with the heel of your palm, folding the dough over itself, then turn it counterclockwise (or clockwise, whatever you prefer - just do it the same way each time). You're finished kneading the dough (about 5 minutes) when the ball barely holds its shape. This is a subjective thing. There's no exact right time when it's done so be open to experimenting with this recipe. If you have any questions, please email me any time: pat@delaurenti.com. Wrap your dough ball in plastic and let it set for about 30 minutes before rolling it out for pasta. Roll it as thin as you want your pasta, remembering that thinner is often better, especially when doing filled pasta. Cut it with a knife and let stand for 5 minutes before cooking. If you do a filled pasta (ravioli, tortellini, etc.), fill the squares immediately, then line the edges of the pasta squares with warm water (this will be your glue), drop in some filling (fresh ricotta and fresh parsley is great) and press the edges together firmly.
Posted by Pat on December 7, 2007 10:54 AM