The easy way to remember the quantities for fresh pasta is to allow 1 egg and 100g flour Type ’00’ (farina tipo ’00’) per person with a pinch of salt added. This works well for up to 3 people but after that you will end up with too much.
- Sift the flour and salt into a bowl with a flat base. Make a well in the center and break the eggs into this
- Carefully begin mixing the egg into the flour using a fork, when the mixture is combined, tip onto to the work top and knead until the consistency is smooth, silky and elastic. Usually about 10 mins.
- Wrap the dough in cling film (pellicola) and allow to rest in the fridge for 30 mins.
- Take pieces of the mixture and roll slightly
- Using a pasta machine pass the sheet of pasta through the machine on its (widest) thickest setting. Fold the pasta sheet in 2 or 3 and pass again through the rollers of the machine, repeat until the pasta has passed through the machine 6 times.
- Change the setting to the next width, pass the pasta through once
- Repeat (6) above until the pasta has passed through the thinnest, narrowest setting. You may need to dust with a little more flour.
- If you are making filled pasta continue if you are making flat pasta or shapes allow to dry slightly on a tea towel or table cloth.
- Cut the pasta into the required widths.
Cook the pasta in a large pan of boiling. Fresh pasta cooks very quickly, 3-4 mins.
When you add one the following colourings you may need to increase the proportion of flour to eggs so that the mixture doesn’t become too wet.
To 300 g 11 oz flour and 3 egg mix add the following quantities:
Pasta Verde (Green pasta)
Add 75 g (3 oz) well-drained, puréed cooked spinach to the basic ingredients
Pasta rosso (Red pasta)
Add 1 ½ tablespoons tomato purée to basic ingredients
Pasta nera (Black pasta)
Add 1 teaspoon of cuttlefish ink to the basic ingredients.