HOMEMADE PASTA
This section of the website is written by the Italian part of the Mattarello(a)way duo...
My passion for cooking has brought me to many, long hours spent with my grandmother, who was (and still is) the undisputed queen of the kitchen. One day, after years of careful observation, I said: "I too want to learn how to roll the dough." And so it started.
I’m probably not at levels of excellence of my grandmother or my mother who, in just ten minutes, are able to roll a thin and perfectly round six-eggs dough, but I manage quite well.
Pasta made with rolling pin has a slight but important roughness of the surface, which makes it perfect to collect the sauce and also distinguishes it from the hopeless machine drawn or industrial pasta, with its smooth and slippery surface.
INGREDIENTS
1 whole EGG for every 100 gr of FLOUR
My passion for cooking has brought me to many, long hours spent with my grandmother, who was (and still is) the undisputed queen of the kitchen. One day, after years of careful observation, I said: "I too want to learn how to roll the dough." And so it started.
I’m probably not at levels of excellence of my grandmother or my mother who, in just ten minutes, are able to roll a thin and perfectly round six-eggs dough, but I manage quite well.
Pasta made with rolling pin has a slight but important roughness of the surface, which makes it perfect to collect the sauce and also distinguishes it from the hopeless machine drawn or industrial pasta, with its smooth and slippery surface.
INGREDIENTS
1 whole EGG for every 100 gr of FLOUR
Knead the flour with the eggs until
the dough is firm and smooth.
Let the dough rest for half an hour, so it will be easier to pull.
Rolling out the dough with rolling pin is certainly not easy, it takes a bit of practice, so do not get discouraged!
After the cutting board is dusted with a little flour, slide the rolling pin on the dough, pushing up and down with both hands and a little at a time, until the dough thins to become a 1 - 2 mm sheet.
See the video!
Let the dough rest for half an hour, so it will be easier to pull.
Rolling out the dough with rolling pin is certainly not easy, it takes a bit of practice, so do not get discouraged!
After the cutting board is dusted with a little flour, slide the rolling pin on the dough, pushing up and down with both hands and a little at a time, until the dough thins to become a 1 - 2 mm sheet.
See the video!
