Pasta Fresca all’Uovo – 100 % durum v1.0
Fresh egg pasta made from finely milled durum wheat and whole eggs. Kneaded by hand, rested in the fridge and rolled through a hand-cranked pasta machine.
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All recipes start at 4 people.
Ingredients now shown for 4 people.
Cuisine: Italian-inspired
Method
Bring the dough together
Mix finely milled durum wheat and whole eggs into a dough. Adjust according to consistency, as egg sizes vary. Add only a few drops of water if needed. The dough should be firm and supple, not sticky.
Knead by hand
Knead the dough thoroughly by hand for 10–15 minutes.
Rest in the fridge
Shape into a ball and wrap tightly in cling film. Refrigerate for 30–60 minutes.
Let warm slightly
Remove the dough about 20–30 minutes before rolling so it is easier to work.
Roll gradually thinner
Pass dough through the hand-cranked pasta machine, starting at the widest setting and gradually reducing thickness. Use the cutter for ribbon pasta or retain sheets for lasagne.
About this version
The user’s method is confirmed. 400 g flour and 4 large eggs for 4 portions are a provisional basic formula, not a confirmed reproduction of the old measurements. The machine’s cutting widths have not been measured.
Good to know before you cook
100 % durum
Do not replace this dough with a 50/50 flour mixture. All-durum dough can be firmer to work; thorough kneading and resting are part of the method.
Three cutting widths
The machine has three cutting widths. Exact widths and pasta names will be established when the machine is brought out.
Basic recipe under development
This documents the dough and method. Separate tested instructions for pasta shapes, thickness and cooking times remain to be developed.