mas del saro agriturismo valle dei mocheni trento

Me and the egg pasta

assure you: it’s not that being Italian means that you can automatically make good egg pasta. For me, it wasn’t a love story. It took me quite a while to get the fresh egg pasta I wanted. As most of “easy” recipes, it will almost never completely fail, but at the same time it takes a bit to get it perfect.

RECIPE for 4 people for tagliatelle, pappardelle, lasagne
-300 gr / 10,5 oz white flour
-3 eggs (+1 yolk if they are small).
-a pinch of salt
Knead oh so very well, let it rest for at least 1 hour on the counter covered with plastic wrap. Roll it until very thin (you should see your hands through). Cut.
Boil in salted water for 3/4 min.

A few tips:
-use a low protein white flour (with less gluten in it)
– add 1 yolk if eggs are small
-always let it rest, to have the gluten relax
– after cutting the pasta, place it on a cardboard tray sprinkled with semolina (the cardboard will absorb humidity and prevent from sticking).
-if making tortelli, I suggest a different recipe: 300 gr / 10,5 oz flour+2 eggs+3/4 yolks

Let me know how it turns out ♥️

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