Place the flour like a fontain, put the eggs inside, add salt and beat the eggs with a fork, incorporate a bit of flour gradually. Then knead by hand until you get a smooth and homogeneous dough. Let it rest for about an hour in a damp cloth or wrapped in plastic wrap, then it is ready for the use you wish.

The fresh egg pasta (pasta all'uovo in Italian) is a cornerstone of the Italian cuisine, is the base for many dishes such as fettuccini, tagliatelle, tagliolini, as well as for lasagna, ravioli, tortellini, cannelloni.
Depending on the use, you can get pasta flavored and/or colored to better meet the needs of the guests and to get the tastiest dishes or for creating special combinations.
For instance, you can add to the mix: cocoa, concentrated paste of tomato, spinach and much more.
For the success of this kind of pasta, you should count 100 g of flour for each egg, but of course depends on the size of the eggs and the addition of other ingredients. For example, in the case of the addition of spinach, they are already themselves a source of water and so you have to consider fewer eggs .
The dough needs to be kneaded a lot, this helps the gluten to gain plasticity and elasticity.
Furthermore, it is important the use of wooden pastry board which allows you to obtain a dough very wrinkled and allowing a greater adhesion of the sauce. It would be good to roll out the dough with a rolling pin and pastry by hand rather than by machine, the difference is remarkable!

Energy, recalculated
412.12 Kcal
Total dietary fiber
2.50 g
alcohol
0.00 g
water
55.83 g


Total Protein
17.70 g
animal protein
6.70 g
vegetable protein
11.00 g
total lipids
5.40 g
lipids animals
4.70 g
plant lipids
0.70 g
cholesterol
200.34 mg
available carbohydrates
78.00 g
starch
76.30 g
sugars
1.70 g