Homemade Pasta
Fresh pasta from scratch gives smooth texture, short cooking time and a completely different feeling than dried pasta. This recipe for homemade pasta uses tipo …
Ingredienser
Instructions
Add tipo 00 flour and salt to a bowl or onto the counter.
Make a well in the center and add eggs and egg yolks.
Gradually stir the eggs into the flour with a fork if making the dough by hand.
Knead the dough with your hands for at least 5 minutes, until smooth and elastic.
If using a stand mixer, add all ingredients to the bowl and knead with a dough hook on low speed for at least 5 minutes.
Wrap the dough in plastic wrap.
Refrigerate the pasta dough for at least 30 minutes before rolling and using.
Nutrition per serving
Energi ca. 1193 kcal
Protein 48.3 g
Fett 23.4 g
Karbohydrater 189.6 g
Fiber 6.3 g
Sukker 1.8 g
Salt 0.4 g
Tips & tricks
Wrap the dough tightly while it rests. A dry surface can crack when the pasta is rolled or run through a machine.
Did you know?
Homemade pasta gets its flexibility from eggs, egg yolks and fine tipo 00 flour. Resting is important because the gluten relaxes, making the dough easier to roll thinly. Fresh pasta cooks quickly and works especially well with sauces that cling to the surface.
