Making fresh pasta like an Italian granny is a delightful and traditional process that involves simple ingredients and hands-on techniques. Here’s a basic recipe for making fresh pasta from scratch:
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- A pinch of salt
Instructions:
- Create a Mound of Flour:
- On a clean, flat surface, such as a countertop or a large wooden board, create a mound with the flour. Make a well in the center.
- Add Eggs and Salt:
- Crack the eggs into the well and add a pinch of salt. This is the classic way Italian grannies do it.
- Gradually Incorporate Flour:
- Using a fork, gradually incorporate the flour into the eggs. Start by mixing the eggs in the center and slowly bringing in the flour from the edges.
- Knead the Dough:
- Once the mixture starts coming together, use your hands to knead the dough. Gather any remaining flour and incorporate it into the dough. Knead for about 10-15 minutes until the dough becomes smooth and elastic.
- Rest the Dough:
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll.
- Roll Out the Dough:
- After resting, cut the dough into smaller sections and roll it out using a rolling pin. The thickness depends on your preference and the type of pasta you’re making. For something like fettuccine or pappardelle, a slightly thicker pasta is traditional.
- Cut the Pasta:
- Once rolled out, cut the pasta into the desired shape. You can use a sharp knife for tagliatelle or pappardelle, or use a pasta machine for thinner varieties like fettuccine or linguine.
- Cook the Pasta:
- Boil a pot of salted water and cook the fresh pasta for a few minutes. Fresh pasta cooks much quicker than dried pasta, usually in 2-4 minutes, depending on thickness.
- Serve and Enjoy:
- Once cooked, drain the pasta and toss it with your favorite sauce. Enjoy the authentic taste of freshly made pasta!
Remember, the key to great pasta is practice and a bit of patience. Over time, you’ll develop a feel for the dough and perfect your technique, just like an Italian granny.
