Pasta Con Uova – Homemade Egg Pasta

Pasta dishes are always a good idea!

This recipe describes the manual or machine preparation of the basic dough for egg pasta. According to him make cannelloni, tortellini, ravioli, tagliarini, fettuccine, tagliatelle and lasagna.

Pile the flour in a large bowl or on a pasta board, make a hollow in the middle of the flour and add the egg, egg white, oil and salt. Mix with a fork or your fingers until the dough forms a coarse ball. Moisten the remaining dry flour with a few drops of water and work it in.

Handmade pasta: knead the dough on a floured board. If the dough seems sticky, add a little flour. After about 10 min it should be smooth, shiny and elastic. Wrap in parchment paper and rest for 10 min. Divide the dough into two balls. Place 1 ball on a floured pastry cloth or board and flatten by hand into a rectangle about 2 1/2 cm thick.

Dust the surface lightly with flour. Now, using a heavy rolling pin, start at one end of the rectangle and roll it lengthwise away from the body to within about 2 1/2 inches of the edge. Now turn the dough crosswise and roll it out widthwise. Twist and roll the dough until it is paper thin. If it sticks, carefully lift the dough and dust flour underneath. To make cannelloni, tortellini and ravioli

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