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Benvenuti al Tutti!

Welcome to Luigi's Tastes of Italy

This blog is my small dedication to Italian cooking, and is abolutely 100% free of pretentiousness, complicated ingredients, or any effort to present Italian cuisine as anything other than it really is, very simple.

Hope you enjoy reading my posts and maybe trying out some of the recipes.

Tuesday, 24 November 2009

Fresh Egg Pasta

Given the very good quality of dried pastas these days, the desire, reasoning, or need for making fresh pasta is quite limited in our household to be honest.

Yes it does taste nice, but the time and effort given would perhaps better be spent making fresh Ciabatta, Potato Gnochhi, or perhaps nice Pizza dough.

For some people fresh pasta is a fashion statement, an excuse to purchase a shiny metal pasta maker to adorn the kitchen. A new talking point. Sometimes an excuse to impress friends with the use of words such as "doppia zero" when talking about the flour used.

Sure. I always make my own pasta, it was cooked in water colleced this morning, from a mountain stream, straight from the foothills of the Italian Alps.  Wow. Yes, I have been to that sort of dinner party, an to be honest the more someone talks up the food, the less I enjoy it.  So far as I am concerned, good food is, good food, is good food, it speaks for itself.  While it is an endearing trait to be passionate about food,  passion and being pretentious, are distinctly different in my opinion.

Probably pre 1970's Italy, was the era which saw most households making their own fresh pasta daily. But these days, availability, quality, the demands on time, means that most people now choose to spend their free leisure time, well, being leisurely. Rather than hand rolling pasta sheets in a hot dusty kitchen.

The reality is, Italians consume more dried pasta than fresh. Fact.

Once in a while though, we do dabble in the art of pasta making and pay some homage to days of old. As mentioned it does taste fantastically good, so if your slightly curious, read on.

Strictly speaking you should use a double zero "00" pasta flour (doppia zero), to get the best results, however excellent results using a good quality regular plain flour are still achievable, so do not fret if you can't get hold of the real deal. 

The same applies to a pasta machine, yes it is easier to use a machine to roll the sheets, but a good old fashioned rolling pin, sharp knife, and the vital ingredient of elbow grease (hard work) will do the trick just as well.

When it comes to mixing the dough, sure you can use a processor but by hand is probably the best way.  You get a feeling for what is going on, your becoming part of the dough.

Actually it is quite sticky at times, and you do quite literally become part of the dough if your not careful. To avoid become overly familiar, a smidgeon of Olive oil rubbed onto your hands prior to mixing, helps alot.

At this point, I will say feel free to experiment.

If you like whole wheat, then use whole wheat flour. You could if you wish add squid ink into the plain flour, and make some delicious and visually striking, squid ink pasta. 

You could add finely pulsed spinach, to one batch. And add  some finely pulsed sun-dried tomatoes to some other batch, and create a tri-colore (three colour) pasta selection.

The choice and experimentation, is only limited by your imagination.

The quality of the eggs is also worth a mention at this point,  I can not emphasize enough the importance of using good quality free-range organic eggs if making pasta. The extra quality really does make a big difference.


140g (5 Oz) Plain, or Italian "00" flour
1 whole egg,
2 seperated egg yolks
A drop of oil for your hands,


- Firstly gently whisk together the whole egg, and the two additional egg yolks, just do it lightly to combine.  We add two extra egg yolks, to get a more deeply rich pasta. You could cut back on the yolks though if you wished.

-Next sift the flour into a suitably large bowl, make a well in the centre, and slowly add the egg mixture and combine together with a lightly oiled hand.

-Keep combining until it all binds together, but hopefully not to your hands!  At this point if it feels a little too wet, add a drop more flour.

-Next knead and pull at the dough, and press down into it and repeat over. When the dough feels relatively silky, dare I say "breast" like, wrap it in food wrap, or cling film and place in the fridge for around an hour.

-Next lightly flour the rolling surface, and cut your dough ball into two. Lightly flour one of the balls, and begin to roll out the pasta.  When you have it to approximately a cm thick, fold it onto itself and continue to roll out, repeat this three or four times.

-Once you have rolled the pasta as above, you are ready to roll to finish, so gently roll out the pasta until is around a mm or so thick.  Then lightly flour the sheet, and roll up gently into a sausage.

-Next using a sharp knife, cut the roll into very thin strips to get tagliatelle style pasta.  Once cut, ruffle in your fingers to unravel, and toss the ready made pasta strips into some flour to keep them from sticking.

-Repeat the process for the remaining ball.


Once made the pasta really needs to be used as soon as possible, you could keep it in a sealed plastic bag in the fridge for a few days, but the risk of things sticking together do increase by doing this.

Make sure you cook the pasta in a large pan, plenty of boiling salted water, is especially important for fresh pasta.

This fresh pasta, is delicious served with any of your favourite sauces, however I prefer it with somethng quite plain like a sage butter sauce, with a squeeze of lemon juice, or similar. Enjoy!


Joanne said...

I would love to own a pasta roller and make my own pasta mostly so that I could experiment with different pasta flavors. I hate pretentiousness though as well! Like you said, good food is good food whether it came from a five-star restaurant or from your own kitchen (which can sometimes be better than a five-star restaurant). The pasta looks great. I am impressed.

Micaela said...

buonissima la pasta fresca all'uovo!!! ottima ricetta! ;-)

Velva said...

Does it get any better than fresh pasta? I think not. :-)

Mari said...

WOW I am officially jealous! you make your own pasta?!?! you are putting my pasta "dishes" to shame =)

Tania said...

Hi Luigi!
It's true, I consume more dried pasta than fresh but I often make it because I love it!

Kim said...

I agree that there are some great dried pastas out there, but fresh pasta is so good! My friend's mom used to make her own ravioli and they were some of the best pasta I've ever had. Great post on how to make fresh pasta and great ideas for different variations!

sabrine d'aubergine said...

Ciao Luigi! Nice blog... I share your opinion about Italian cooking: what you wrote in your personal profile (beeing able to cook a dinner in half an hour having nothing in the cupboards...) is what Italian women have being doing for centuries... and what they're near to forget nowadays. I am a working mother, but I always cook my own dishes: easy, unpretentious recipes, but much better (and healthier) than ready or frozen meals.

Chow and Chatter said...

looks amazing I made it once with my friend its work love the way your write makes me smile

Megan said...

I made fresh ravioli once. I liked the idea of being able to fill them with anything I wanted. I thought I'd be making ravioli and fresh pasta all the time after my first attempt, but it's so time-consuming that it's definitely easier to just pick some up at the store. I wish I had more time to make it.

angelinthekitchen said...

I agree with the previous post! I love making my own filled pastas because I get to choose what I put in them ... but it's so labor-intensive that I only do it once or twice a year. I typically make some extra dough and make some fresh long pastas for freezing at the same time ... I do notice the difference, but I can get by with dried pasta most of the time. It's a fun treat every once in a while, though!

CB said...

being from bologna it would be an insult to my granmothers memory to buy tortellini... i make them twice a year (traditionally christmas and easter) for the whole year.

Even now, in London where I live since 5 years, I keep doing it myself.. especially the tortellini (with the original receipe from Bologna: a bit unhealthy but so good!).. well, trying to explain to the local british butcher what is the "goletta" and why no, i don't want chicken in my filling, was a bit tricky! hahaha...

And yes a pasta machine will never give you the same result, and it's a good exercise... saving money for my fitness!!! my grandmother arms looked more like Rambo's one.. hihihi

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