Home made pasta recipe: fresh egg tagliatelle
A home made pasta recipe needs attention to texture because eggs and flour vary. This version makes fresh egg tagliatelle, rolled by machine or by hand, for two main-course portions.
The dough should be firm and workable, not sticky batter. Resting lets it relax; forcing a springy, un-rested piece thinner tends to tear it.
A machine is convenient but does not replace resting. If the dough shrinks immediately, cover and give it another short rest before rolling.
This fresh pasta is not a validated shelf-stable dried product. Refrigerate promptly if preparing ahead and use an appropriate short storage period or freeze portions; do not leave egg dough out for a day to improvise preservation.
Sources and cooking guidance
Eataly: fresh egg-pasta texture, kneading and resting; flour and egg differences affect the dough.
- Kalori
- —
- Protein
- —
- Yağ
- —
- Karbonhidrat
- —
Hesaplama için malzemeler, kesin miktarlar ve porsiyon sayısı gereklidir.
| Hazırlama süresi | — |
|---|---|
| Mutfakta aktif süre | — |
| Zorluk | — |
| Acılık | — |
| Mutfak | — |
| Alerjenler | — |
Malzemeler
2 porsiyon
Adım 1
Place flour in a bowl and make a well. Add eggs and beat with a fork, gradually drawing in flour. Bring the mixture together with your hands.
Adım 2
Knead on a clean surface for about 8–10 minutes until smooth. If dry crumbs will not incorporate, add water a few drops at a time. If sticky, dust lightly rather than adding a large handful of flour.
Adım 3
Cover and rest for 30 minutes. Divide into four pieces and keep unused pieces covered. Roll progressively thinner, reducing machine settings gradually or using a rolling pin.
Adım 4
Dust sheets lightly, cut into ribbons and separate. Cook promptly in boiling salted water, beginning to check after 2 minutes; thickness can require longer. Pasta should be cooked through with a gentle bite.
Adım 5
Drain and combine with a separately prepared sauce. Keep uncooked egg dough away from ready-to-eat food and do not taste it raw.
Yorumlar