Homemade Pasta

My Pasta all’ uovo recipe is a recipe that my Grandmother used to make every Sunday morning. With her recipe you can make a fantastic fettuccine, or a solid base for your lasagna.

turks and caicos private chef unique catering homemade pasta.jpg

There are so many recipes you can follow but in reality it's truly the quality of the grain you use to reach the genuineness of the eggs, which are the 2 base ingredients of this recipe. 

DIFFICULT: easy             TIME: 15 minutes                      COST: Low                                  CATEGORY: Base

INGREDIENTS for 8-10 portions

10 eggs

2 yolks

1000 gr of Flour 0 

100 gr of Semolina

20 gr of extravirgin olive oil

HOW TO PROCEED

  • Create a large pile of flour on a cutting board or smooth surface.
  • Crack open the eggs and the yolks in the middle of our flour.
  • Using a fork we start to mix the eggs and the flour.
  • Add the Extra virgin olive oil
  • When the dough will start to become a solid is the time of to keep more pressure and knead the dough with energetic manner, using the palm of your hands.
  • When the “Pasta”  becomes smooth and compact wrap it in a plastic kitchen wrap and rest it for 6 hours in the refrigerator.
  • The rest process gives the Gluten and Starches their proper connection with the fat and protein of the eggs.

When you ready you can use a rolling pin or you can use a machine like this: Imperia the best quality pasta machine on the market since 1932.

This preparation can be used in many occasion and different recipes, you can make Fettuccine, Pappardelle, Tonnarelli, Tagliolini, Maltagliati, all depends from the thickness and length.

For Ravioli or Tortelli we'll povide a different recipe, because the elasticity has specific rules in pasta filled preparation, therefore we have do a different balance between the grease, protein and starches. Coming soon!

Tiziano Malandrucco