Fresh egg pasta is perfect for simple or more hearty sauces. The egg pasta dough is a little stiff and feels something like a short-crust pastry dough. Egg pasta is great for tagliatelli, papardelle and ravioli. Fresh, it cooks in a couple of minutes.
Author: Edinburgh Foody
Recipe type: Main Course
Cuisine: Italian
Serves: 1-4
Ingredients
Take 1 large egg per 100 grams flour.
Use either all 00, or a mixture of 00 and gran duro. For this dough, Rosario used 200 grams of 00, 100 grams of duro and 3 eggs.
Instructions
On television, they tend to put the flour in a pile on the table, make a hollow, add the eggs to that, and mix. That works, but it's messy. Start in a bowl to keep your work surface a bit cleaner. Or, if you want, use a machine with a beater.
Turn the dough out onto a floured work surface and kneed. If the egg doesn't quite bind all the flour, add a little bit of warm water.
Lastly, add a drop of oil. Rosario uses vegetable oil because it's neutral in flavour and scent: olive oil can be quite strong in flavour and you don't want the flavour of the pasta to fight with the sauce.
Let rest for a few minutes.
Shape.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2014/08/01/making-pasta-with-rosario-sartore-at-locanda-de-gusti/