Get a taste of Italy at home with this authentic fresh pasta recipe from Tuscany.
Sift and put flour in a mountain shape on a pastry board (wrinkled wood is much better than a smooth level).
Make a hollow in the middle and add the eggs on by one and add salt.
Mix the eggs with a fork or a spoon, moving the flour from the outside in.
Knead the dough from the exterior to the interior; mixing all the flour for at least 10 minutes. If the dough seems hard add 2 tsp of warm water.
Wrap up the dough in a plastic layer and allow to stand for an hour.
Before rolling the dough, press it with your fingers.
Start to roll the dough by pressing it hard when the rolling pin rolls toward the exterior and reducing the pressure when it rolls towards the interior.
Roll the dough to about .5mm thickness.
Slice the sheet of dough depending on the kind of pasta chosen: 5-7mm width for Tagliatette, 2-3mm width for Tagliolini and 1.2-2cm for Pappardelle.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe from Trafalgar by Chef Libero in Tuscany.
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