Tagliatelle is a type of pasta of Asian origin originally known as Chinese noodles, but they have been popularized by Italy, in fact the word tagliatelle derives from the Italian verb ''tagliare'' which translates to cut, to carve. AND. . . What do we mean by fresh egg pasta? Fresh egg pasta is called any pasta that, after being kneaded, stretched, ironed, cut and after its first cooking, remains moist in its packaging and that only boiling water is enough to cook.
The properties may vary according to the preparation of the recipe and the quantities provided. For example,
for every 100g of fresh egg pasta, it contains 70g of carbohydrates, 13g of protein, 374 Kcal, it also has vitamin A and B12 and minerals such as iron, sodium, magnesium and phosphorus.
They are found quite frequently in the supermarket with a wide variety of brands and presentations, but their flavor and freshness will never be the same as homemade pasta. A simple and easy recipe to make
Decide to make fresh egg pasta noodles with our spectacular recipe today. . .
FRESH EGG PASTA NOODLES
This recipe can be made with a special fresh pasta machine or without it.
If we do not have a pasta machine, we must use a kitchen rolling pin and a knife to cut the pasta.
Ingredients (1 serving):
- 75 g fresh pasta flour
- 25 g rimacinata semolina
- 1 egg
- 1 pinch of salt
- 1/2 teaspoon powdered mushroom mix (optional)
Preparation (1 hour approx.):
1. Mix the 2 flours with the salt and mushroom powder (optional).
2. Form a volcano with this mixture and add a beaten egg in the center.
3. Mix everything and knead until you obtain a smooth dough.
4. Cover with plastic wrap and leave in the refrigerator for 30 minutes.
5. Take the dough out of the refrigerator.
6. Flour the dough well so that it does not stick.
7. If we have a pasta machine, divide the dough into 2 parts. First we will pass the first part of dough through the smooth rolling pin. We will start with the widest level and gradually pass the dough through the thinnest rollers until we obtain the thickness that we like best (about 2 mm).
Flour the dough each time you pass it through the rolling pin.
8. Repeat the process with the second ball of dough.
9. If you do not have a pasta machine, use a rolling pin to stretch the dough until it is about 2 mm thick.
Flour the work surface whenever necessary.
(Once the dough is very thin and smooth, it is time to cut the pasta.
This step can be done, again, with the pasta machine or by hand.)
10. If you have a machine, pass the two pieces of dough through the noodle head and flour them well so that they do not stick.
11. If you do not have a machine, flour the dough well and roll it on itself, forming a spiral. With the help of a knife, cut the noodles with the width that we like best (about 5 mm).
12. Unroll the noodles and flour them well so they don't stick.
13. Boil the noodles for about 2 minutes and serve with the sauce that we like the most.
Enjoy!
