It is a basic preparation of Italian cuisine, made with flour and fresh eggs. It is versatile and perfect for making tagliatelle, lasagna, ravioli, and other traditional shapes. Its elastic texture and rich flavor make it ideal for dishes with hearty or delicate sauces
Knead the eggs with the flour and salt until they are completely absorbed
Tip:
Eggs vary, so if the dough does not come together, add one or two tablespoons of water; if it is too soft, add a little flour
2
Let the dough rest for half an hour wrapped in food film
3
Roll out the dough to a thickness of about 1 to 2 millimeters, then let it dry flat for 20 minutes
4
Flour the dough and roll it onto itself, then cut tagliatelle or pappardelle to the desired thickness
Tip:
If you want to store your fresh pasta, you can dry it or freeze it in the freezer
Cost
It is not exactly a recipe; it is a base for many dishes. The cost is negligible, requiring less than a euro to make
Health
Unfortunately, I cannot call this a light recipe. Among pasta types, it is certainly the heaviest due to the addition of eggs, which increases the calories
5.0
Rate
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