Hausgemachte Pasta

Zutaten

• 150 g flour
• 1 egg
• 15 g water (optional in case the dough is too stiff)

Zubereitung

1. 1

   Place 150 grams of flour, 1 large egg(50 grams) into a bowl.

2. 2

   Bring together the ingredients making sure the flour has taken up the moisture.

3. 3

   Form a rough dough ball and wrap it up to rest and fully hydrate for an hour.

4. 4

   When hydrated and well rested. Place the dough onto a slightly floured surface. Roll it out a bit and then cut it into two manageable pieces.

5. 5

   Next, we will start rolling and stretching the dough.

6. 6

   This rolling and stretching action structures the dough up and gives it that lovely velvety smooth texture.

7. 7

   As your roll keep the dough tight with your other hand. Fold it back on itself and then press it down with your fingers as seen below.

8. 8

   Repeat the rolling and stretching step until the pasta is nice, thin and almost see-through.

9. 9

   Once your homemade pasta is rolled out nice and thin, it's time to cut it.

10. 10

    At this point, you could roll it up and then cut it into tagliatelle, pappardelle, or linguini.

11. 11

    I prefer a more rustic uneven look and like just laying out the sheets of pasta and cutting into 1,5 cm strips.

12. 12

    Dust the cut pasta dough generously with flour until you are ready to cook it.