Traditional recipes, to start a solid base.

My Pasta all’ uovo recipe is a recipe that My Grandmother use to do every Sunday Morning after that she was sure that all her child was ready for the Holiday Function.

In the pass years so many varius recipe in the  professional culinary system, were elaborated, and we can open a few discussion on the quality of the Grain to reach the genuineness of the eggs. ( the 2 base ingredients to start the recipe)

The original recipe of my Grand mother and actually my recipe to make a fantastic Fettuccine, or a solid base for your Lasagna it is a really easy, but require all your sensivity touch.

DIFFICULT: easy             TIME: 15 minutes                      COST: Low                                  CATEGORY: Base

 

INGREDIENTS to have 8-10 portions

10 eggs

2 yolks

1000 gr of Flour 0 

100 gr of Semolina

20 gr of extravirgin olive oil

 

HOW TO PROCEED

• We dispose all our flour like a fountaine.
• We open the eggs and the yolks in the middle of our flour.
• With the help of a fork we start to mix the eggs and the flour.
• Is the time to add the Extravirgin olive oil
• When the dough will start to become a solid  is the time of to keep more pressure  to knead the dough with energetic manner, using your hands palms.
• When the “Pasta”  result smooth and compact is the right time to wrap it in a plastic kitchen wrap, and give at minimum 6 hours of rest in the fridge.
• The rest process is a secret to give a the Gluten and Starches to have a properly connection with the fat and protein of the eggs.

 

When you ready you can use a rolling pin or you can use a machine like this: Imperia the best quality of Pasta Machine on the market from 1932.

This preparation can be used in many occasion and different recipes, you can made from a Fettuccine, Pappardelle, Tonnarelli, Tagliolini, Maltagliati, all depends from the thickness and length.

To have a straordinary result on Filled Pasta like Ravioli, or Tortelli we will provide a different recipe, because the elasticity has predominant rules in Pasta Filled preparation, therefore we have to edit a better balancing between the grease, protein ,and starches.

 

 

 

BUON APPETITO!