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Recipe for fresh pasta


Tips and tricks for making a dream first course

The fresh pasta, with multiple shapes and colors, is one of the most rooted traditions in Italian gastronomic culture. There are those who prefer stuffed, long, short, more or less rough, but the best is always the one made with the grandmother's recipe.
The secret to perfect fresh pasta? Abandon the kitchen scale and prepare the dough by gradually adding the ingredients, obviously under the watchful eye of the grandmother.
400gr of flour
4 eggs
Salt to taste.
Put the flour on the pastry board forming with your fingers a cavity similar to a crater.
Sprinkle all around with a little salt and shell the eggs in the middle of the flour.
Lightly beat the eggs with a fork just enough to mix egg yolks with egg whites; then throw in the mixture a little 'flour taken from the edges of the crater.
Continue to incorporate the flour into the eggs, taking it from the walls of the fountain, then begin to intrigue the ingredients with your fingers. At first the pasta will be a bit 'grainy.
Continue to work the ingredients with your fingers until all the flour is collected and incorporated into the eggs.
When the dough begins to take consistency, work it with plenty of hands, pulling it back and forth and banging it on the surface always well floured. Form the dough and let it rest for half an hour.
Pick up the dough and spread it on a floured surface, sliding the rolling pin in all directions.
For a classic cut like that of tagliatelle and tagliolini, roll out the dough in a thin sheet and roll it starting from the flap facing down without pressing.
With a long and well-sharpened knife, cut the dough into strips: 1 cm for the tagliatelle to about 3 mm for the tagliolini.