Fresh Pasta -

Fresh Pasta

Prep Time: 10

Cook Time: 15

Servings:

Calories: 229kcal

Spread your flour on a clean, flat surface, shaping into a mound. Create a well in the centre.

Using the fork, gently beat the eggs, gradually pulling in the flour from the edges. Once the mixture starts forming consistency, begin using your hands.
Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic. If it is too sticky, sprinkle a bit more flour; if it's too dry, wet your hands slightly.

Wrap your dough in cling film and let it rest for 30 minutes. This step is crucial as it allows the gluten to relax, making it easier to roll out later.

Divide your dough into quarters. Flatten one quarter with your palm, and feed it through your pasta machine on the widest setting. Fold it in half and roll again. Do this 3-4 times for each quarter.
After that initial rolling, narrow the setting by one notch and feed the dough through again. Continue narrowing the settings and rolling until you achieve your desired thickness.
Note: If you're using a rolling pin, generously flour your surface and roll the dough as thin as possible.

Once rolled out, decide on your pasta shape. Cut into wide strips for pappardelle, narrow ones for fettuccine, or keep them super thin for tagliatelle. For filled pasta like ravioli or tortellini, place your filling on one-half of the thinly rolled pasta sheet, fold, and cut.
Lasagna cut the flatten pasta to the desire width.

Fresh pasta cooks much quicker than its dried counterpart. Bring a pot of salted water to boil, drop in your pasta, and cook for 2-4 minutes. Once the pasta floats to the top, it's ready!
Toss your cooked pasta in your favorite sauce, sprinkle some freshly grated parmesan, and enjoy the fruits of your labor.

when making lasagna do not cook the pasta till done. It will cook through in the oven combined with the sauce and cheese.