If you missed out on this week’s fantastic live pasta class, don’t worry here is our recipe and all tips needed for you to tackle the art of fresh pasta making!
To have the true Italian Ingredients check out our Fresh Pasta Making Kit we can deliver straight at your home. You will just need 4 eggs and have a rolling pin or pasta machine to roll the dough.
- Unbleached, unenriched semolina flour, 200g (approx 7 ounces)
- Unbleached, unenriched white wheat flour, 200g (approx 7 ounces)
- Large pasture raised eggs (70 g) 4
On a clean surface, make a pile out of flour and form a deep well in center. Break the eggs into the well and beat very gently with a fork, gradually incorporating flour from the sides of the well, trying not to make the egg spill out of the well.
For Tagliolini – Cut the sheets into strips the thickness of a quarter (2mm).
For Pappardelle – Cut the sheets into 0.7 inch (2cm) strips.