Categories: "Main Meals" Cuisine: "Italian Style"
Pasta
Categories: "Main Meals" Cuisine:
"Italian Style"
400 grams (14 ozs) finely sieved flour
4 large eggs
Mound the flour onto a firm, smooth working surface and make a well in the centre. Break in the eggs. Mix thoroughly and then knead well. At first the mixture will be a little stiff but later it will become smooth and pliable.
Roll into a ball and cover with a cloth. Allow to rest for 20 minutes. Sprinkle flour onto the working surface to prevent sticking and roll out the dough evenly, without any bumps at all, into the thinnest possible "paper" thickness. If you have one use a pasta machine roller.
For lasagne, tortellini, casoncei, cannelloni of any other stuffed pasta, roll it out a little thicker and cut into the required shapes immediately. For tagliatelli, fettuccine, tagliolini etc., roll out the pasta and let it rest for half and hour. The roll it up in "Swiss Roll" fashion and cut into strips with a very sharp knife. Tag
Tagliatelli and fettuccine should be 8mm (1/4in) wide, and tagliolini half that width. Parpapardelle are cut into long, irregular pieces 37 to 50mm wide (1 1/2in to 2 in) - they are usually made from the left-over trimmings. Shake out the rolled pasta coils and allow them to dry for a few minutes. Cook in abundant, fast boiling salted water. Stir occasionally. Remember fresh pasta takes very little cooking time.
Source:
"Ted"
NOTES : All the above data is taken directly from Franco Lagatolla's book "The Recipes that made a Million". The mixing of flour and eggs done on a smooth board is the pukka Italian style. However, if you want to limit the amount of mess your wife will allow use a mixing bowl. The end result is the same. Franco does not give very detailed recipes and assumes the reader will have a decent level of cooking skills, hence he doesn't specify the flour type. I use strong plain flour if I can't get hold of Durum Wheat flour.
The same mixture can be used for making Spaetzli. The cooked pasta is fried i butter and a good quantity of Gruyere cheese is sprinkled over the fried pasta in the last couple of minutes of cooking.
Source: "Ted" 
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