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The Art of Making Fresh Egg Pasta Like an Italian Nonna
by Vincenzo's Plate
💡 TLDW (Too Long; Didn't Watch)
How to make traditional Italian fresh egg pasta from scratch using a chitarra pasta cutter
by Vincenzo's Plate
How to make traditional Italian fresh egg pasta from scratch using a chitarra pasta cutter
Learn to make traditional Italian fresh egg pasta from scratch using simple ingredients (flour and eggs) and a chitarra pasta cutter. This authentic recipe yields perfect homemade fettuccine or tagliatelle in about 10-15 minutes of active prep time.
Use 500g (half kg) of flour and 5 fresh eggs. The eggs should be fresh from the farm for best results.
Crack the eggs into a bowl and beat them until the white and yolk are fully mixed together.
Make a well in the flour and gradually add the beaten eggs, mixing slowly to incorporate the flour without letting the egg escape.
Knead the dough thoroughly until all flour is incorporated and the dough becomes smooth and elastic. Add water if needed for consistency.
Let the dough rest for about 15 minutes to make it easier to roll out later.
Divide dough into pieces. Flatten each piece and pass through the pasta machine multiple times, starting thick and progressively making it thinner.
Dust the rolled pasta sheet with flour and use the chitarra (traditional pasta cutter) to cut into fettuccine or tagliatelle.
Cook immediately in boiling water for 3 minutes, or freeze portions for later use.