How to Make Fresh Pasta

you will need only
2 ingredients

00 WHEAT FLOUR
EGGS

Click here for recipe

WORK THE DOUGH UNTIL SMOOTH

COVERING WITH SARAN WRAP PREVENTS IT FROM DRYING OUT

LET THE DOUGH REST 
FOR 30 MINUTES

MIX UNTIL IT
FORMS A BALL

YOU CAN ROLL IT OUT
USING A ROLLING PIN

CUT THE DOUGH
 INTO 4 PARTES

FOR LONG PASTA, LET IT DRY FOR ABOUT 20 MINUTES

UNTIL THIN

OR USE A PASTA MAKER

REMOVE THE TIPS TO MAKE THEM UNIFORM

COOKING TIME:
10 TO 12 MIN

3 MM

LINGUINE

CUT INTO UNIFORM "RIBBONS"

LINGUINE WITH SEAFOOD SAUCE

6 MM

FETTUCCINE

LINGUINE

PAPPARDELLE

FETTUCCINE WITH MEATBALL SAUCE

COOKING TIME:
10 TO 12 MIN

PAPPARDELLE WITH RAGU

COOKING TIME:
7 T0 10 MIN

1.5 CM

CUT DOUGH INTO SQUARES

CAPPELETTI

STUFFED PASTA

BRUSH WITH WATER

STUFF WITH FILLINGS

CONNECT THE
TIPS TOGETHER

THIS PREVENTS THE FILLING FROM LEAKING DURING COOKING

CAPPELETTI SOUP WITH CHICKEN FILLING

COOKING TIME:
 5 MIN OR UNTIL THEY RISE TO THE SURFACE

CLOSE TIGHYLY AND
REMOVE THE AIR

RAVIOLI

STUFF WITH FILLINGS

CUT

CLOSE TIGHTLY AND REMOVE THE AIR

COVER WITH ANOTHER PIECE OF DOUGH

BRUSH WITH WATER

RICCOTTA AU GRATIN
RAVIOLI WITH FRESH
TOMATO AND SAUCE AND BASIL

COOKING TIME:
3 TO 5 MIN

TORTELLI

COVER WITH ANOTHER PIECE OF DOUGH, CLOSE TIGHTLY AND REMOVE THE AIR

BRUSH WITH WATER

STUFF WITH FILLINGS

TARTELLI WITH BUTTER SAUCE AND SAGE

COOKING TIME:
4 TO 5 MIN

CUT WITH A RING MOLD