Fresh Egg Pasta: Pasta all'Uovo (with photo)

[farfallina]

This basic fresh egg pasta has a very wide range of use from tagliatelle and pappardelle to tortellini, ravioli and lasagne.


Ingredients:

300g flour
3 eggs (60g each)
1 tbsp olive oil
A pinch of salt

Preparation:

    Place all the ingredients in TM Bowl and knead for 2 minutes.

    Roll into a ball shape. Let it rest for 30-45 minutes under a bowl turned upside down.


Yes! This is all you'll have to do to prepare the dough to make those renowed Italian fresh pasta recipes! It is so easy with the help of Thermomix.

From this moment on it might require a certain level of practice and some patience of a saint depending on what type of pasta and quantity you'd like to prepare, but that's another story

Important Notes:

    Try to get a good quality flour. The two different flours which I used gave me 2 different results. I believe you'd guess which one was better.

    60g egg for 100g of flour is a good ratio. You can prepare more or less amount of dough by sticking to the ratio. I wouldn't recommend you to go over 500g flour - 5eggs to knead with Thermomix. If you need a larger quantity - if that's the case may God give you patience for later - prepare 2 or more doughs due to your needs. Change only flour and egg quantity, the amount of the oil won't change.

    Generally speaking 1 portion size of uncooked tagliatelle type of fresh pasta is about 120-150g whereas it is 180-200g for tortellini type stuffed pasta. As for dried pasta it is 80-90g. Of course the first set of the numbers are the recommended portions however noone can deny that the second set of the numbers look more appealing to the pasta lovers such as myself!


Enjoy and have a nice work.

To be continued...
Coming soon... 


Photos: http://thermomixtarifdefterim.blogspot.com/2011/12/fresh-egg-pasta-pasta-alluovo.html

[Cuilidh]

Thanks for this recipe, Farfallina it looks nice and easy.

I've been thinking about making pasta for a while now but kept putting it off for some reason, now, with this recipe, I have no more excuses (except for a lack of time, but I will work on that aspect over the summer break!)

[farfallina]

My pleasure Cuilidh

It's been tested and approved by my brother in law who actually owns a pasta fresca shop and also by my mother&father in law who are kind of experts as well, they have worked in that shop together for more than 20 years 

I put it off too as you did! I guess it is also because the mentioned pasta shop is just 30 meters from my apartment 

We prepared several pasta fresca recipes together. I will post them soon. It takes time to organize, write and upload all.

[auds]

this is the same basic pasta recipe I use as well - 1 egg to a hundred grams of flour.

I have a pasta maker and its so easy.  A little time consuming and fiddly but oh so worth it

[cookie1]

I haven't made pasta for years. I should do so. Too busy making other things I think.

[farfallina]

In Italy they make "tortellini in brodo" (broth) for Christmas, cookie
it could be a nice occasion

[dede]

So is this the pasta recipe I should try first?
Love Farfallinas description (very honest) at least I have a good idea what I'm in for. Could be interesting.

Might have a pasta maker for sale in a couple of days

[Halex]

Dede, yes thats what I do, but i out my ball in the fridge for mnimum 15 mins, or the day.

Have you bought a pasta machine

H

[dede]

Yes Hally, and it's all your fault

[Halex]

Innocent

[dede]

Innocent

Lol

[mcmich]

This is the recipe I used today. I had to add 2 tlbsp of water though as my dough wouldn't come together.

[farfallina]

I am sorry it didn't come together mchmich.
I don't know what the exact reason could be
The eggs were 60g each?
Otherwise it could be because of flour. Each type of flour has a different absorption ratio.

If you are still willing to give it a second shot, I'd recommend you to try with larger eggs next time.

I did this fresh pasta many times without any problem.
For me it was just the opposite. I sometimes even needed to add a bit more flour while rolling.

I hope it works better next time

[kmw]

For the first time we made pasta on the weekend and it was a great success.  I used this post as a guide in particular the size of the egg and adjusted my flour content down as the eggs were on the small side.  We had enough left over for the freezer.  I also made a big batch of Quirky Jo's bolognese sauce to go with it.  

[judydawn]

Congratulations on your success Kerry, I don't make my own pasta so I take my hat off to those who do try these things.