Pasta Dough Recipe

To make 1 pound (500 gr.) of pasta, you’ll need:

4 cups (400 gr.) of all-purpose FLOUR

4 EGGS

1/2 a teaspoon of extra-virgin OLIVE OIL

On a large wooden cutting board, mound 3 1/2 cups of flour.

In the middle of the flour make a well, add the eggs and the olive oil.

With a fork start beating the eggs and the oil and begin to incorporate the flour.

This initial part will be a little messy and the dough will stick to your fingers but it will all come together once the flour is all incorporated.

Knead the dough using the heels of your hands, add half of the remaining flour and scrape the board from the crusty bits.

Lightly dust the board with the flour and work the dough for ten minutes, until it becomes smooth and elastic.

Wrap in plastic and let it rest for half an hour.

Roll it with a rolling pin or a pasta machine.

In the video below you can visualize this homemade pasta recipe.





And this second video, gives you the fresh pasta recipe for garganelli and maccheroni alla chitarre, two typical and delicious pasta shapes.

Buon appetito!

Spinach Pasta Recipe

4 cups of all purpose FLOUR


4 EGGS

1/2 a teaspoon of extra-virgin OLIVE OIL

160 gr. (6 ounces) of SPINACH, defrosted, very finely chopped and squeezed dry

In the middle of a large wooden cutting board, mound the flour. Make a well in the middle and add the eggs, the spinach and the olive oil.

Incorporate the flour and knead it like for the regular homemade pasta recipe.

If the dough is too wet, incorporate more flour until it is elastic and not too sticky.

Let it rest wrapped in plastic for 30 minutes, then roll and cut into fettuccine about 1/2 inc. wide.

Fettuccine Paglia e Fieno with Walnut Sauce

450 gr. (1 pound) of green and white FETTUCCINE

80 gr. (3 ounces) of peeled WALNUTS

1 clove of garlic

30 gr. (1 ounce) of BUTTER

BLACK PEPPER

grated PARMESAN CHEESE


4 table spoons of OLIVE OIL


In a mixer blend the oil, nuts, garlic and a pinch of salt into a smooth cream.

Cook the fettuccine and drain gently, leaving some of the cooking water.

Pour the pasta in a terracotta bowl, add the butter, the walnut cream and mix with a wooden fork.

Sprinkle with Parmesan cheese and a little black pepper, serve and enjoy.

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