I decided not to be repetitive to explain how to roll out the dough to make the pasta in a single post, to whom i will refer with a link whenever it will be necessary.

As you know before proceeding to the explanation of each recipe, I always like to tell something about me. When I was little I had  a nanny who stayed in our house until I turned twenty. If today i can roll out the dough so well and I’m able to create so many different kinds of pasta I owe it to Nunziatina, who did make me become a real “sfoglina”.

And now…LIGHT THE FIRES!

INGREDIENTS:

- As for the ingredients of pasta it’s quite simple:

- 100 g of 00 flour per person and one egg per person; in some preparation, if you like the dough a bit ‘more’ thick, you can use two parts of 00 flour and one part of whole wheat flour.

WEAR THE APRON, WASH YOUR HANDS…LET’S GET STARTED!

- Make mound with the flour on your work surface and scoop out a well in the middle.  Pour the eggs into the hole ( for ex. today we were 5 so i put 500g of flour and 5 eggs).

 

 

 

 

 

 

 

 

 

 

- With a fork, beat eggs, gradually incorporating the flour.

 

 

 

 

 

 

 

 

 

 

- Now collect as many forces as you can and begin to knead! Someone could say there are machines to make pasta … but would you compare the satisfaction of pulling the dough with your hands and create dumplings, noodles, candy, ravioli all by yourself with the dissatisfaction of just turning on and off a machine?!

- When the dough will be smooth and elastic , form a ball, wrap it in cling film and let it rest for about half an hour.

 

 

 

 

 

 

 

 

- Now take the rolling pin (I still my grandmother’s), collect all your strenghts again and begin to roll the dough.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

- You can now use this wonderful dough to prepare all of your favorite kinds of pasta!!

Enjoy!