PASTA
PASTA FRESCA ALL'UOVO-FRESH EGGPASTA
Italian Pasta all'Uovo, or fresh egg pasta, is a cornerstone of Italian cuisine, celebrated for its rich flavor and tender texture. Made with a simple blend of flour, eggs, and a pinch of salt, this pasta can be crafted both by hand and with a pasta machine, offering versatility in preparation and shape. The traditional handmade method is the artisanal skills passed down through generations, while the machine process allows for more uniform shapes and can be a bit quicker. Whether rolled into thin sheets for lasagna, cut into ribbons for tagliatelle, or shaped into filled delights like ravioli, Pasta all'Uovo enriches any dish with a touch of homemade excellence.
Recipe and Ingredients for 4 Guests
Ingredients
- All-Purpose Flour: 400 grams (or "00" flour for a more authentic texture)
- Eggs: 4 large
- Salt: A pinch
preparation
Handmade Process
- Mix Ingredients: On a clean surface, form the flour into a mound. Make a well in the center and add the eggs and salt.
- Knead Dough: Gradually incorporate the flour into the eggs and knead until the dough is smooth and elastic, about 10 minutes.
- Rest Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- Roll Dough: Divide the dough into sections. Roll each section on a floured surface until it reaches the desired thickness.
- Cut Pasta: Fold the rolled dough loosely and cut it into your preferred shape.
By Machine Process
- Mix Ingredients: Combine flour, eggs, and salt in a mixing bowl until a dough forms.
- Knead Dough: Use the pasta machine to knead the dough by passing it through the rollers a few times at a wider setting, folding it each time.
- Rest Dough: Allow the dough to rest as in the handmade process.
- Thin Dough: Pass the dough through the machine, gradually reducing the thickness setting until desired thinness is achieved.
- Cut Pasta: Use the machine's cutting attachment for shapes like spaghetti or fettuccine, or cut by hand for other shapes.
food cost
Estimated Costs
- All-Purpose Flour: 400 grams. Approximate cost: ¥5.
- Eggs: 4. Approximate cost: ¥8.
Total Cost for 4 Servings
- Ingredients: ¥13
Total Ingredient Cost: ¥13
Curiosity
The tradition of making Pasta all'Uovo varies from region to region in Italy, with each area boasting its own unique shapes, sizes, and preferred sauces. This diversity showcases the rich culinary heritage of Italy and the adaptability of pasta to different flavors and ingredients.
List of Allergens
- Gluten: Present in all-purpose and "00" flour.
- Eggs: Used as the primary wet ingredient.