Easy Handmade Fresh Pasta - bread flour

Method

• Put the ingredients in a bowl and mix with a spatula with a cutting motion from the bottom of the bowl.
• When the dough becomes crumbly, incorporate the remaining flour while pressing into a ball.
• If it doesn't come together well, add a small amount of water.
• Dust the work surface, then use the palms of your hands to knead well until the surface of the dough becomes smooth.
• While incorporating the dusted flour, adjust the consistency to the firmness of your earlobe.
• Divide the dough in two, wrap in plastic wrap, then let sit for more than 15 minutes.
• I recommend preparing the pasta sauce at this time.
• You can either freeze or refrigerate the pasta dough.
• Dust your work surface, then press the dough into the surface with your palms.
• Roll the rolling pin over the dough in an "X".
• Then, roll the dough up diagonally on the rolling pin (wrapping it on as you go), and the dough will become rectangular.
• When the dough is about 2-mm thick, dust it with flour.
• Fold it in thirds, then cut into 6-mm thick noodles.
• They will expand when cooked, so they should be on the narrow side.
• Random widths are also okay.
• Separate the noodles, then coat in flour.
• Boil in a generous amount of boiling water with an appropriate amount of salt.
• Stir only 2 or 3 times.
• Tip: Flat-type pasta finishes boiling 1 to 3 minutes after it rises to the top of the boiling water.
• Short pasta should be cooked through to the middle until they become chewy.
• Boil the pasta immediately before serving.
• For a tagliatelle recipe, see: Easy and Delicious Homemade Salsiccia (Sausage),, or Tomato Sauce,
• To make mezzaluna, or half-moon ravioli, use a cup to cut out the noodles, then fold them in half..
• Try it with white sauce:.
• To make corzetti, or thin round coins of embossed pasta, see Zucchini Soup,.
• To make flat-noodle trenette, see, for a chilled pasta with peaches, tomatoes, basil, and cured ham.
• For cute butterfly-shaped farfalle, see Shrimp and Basil Cream Sauce,
• For a tomato cream sauce using tomatoes and ricotta cheese for pappardelle, or super-wide pasta, see.
• For a broccoli sauce for fettuccine, see.
• Try this recipe for paccheri, or giant round tube pasta.
• They're stuffed with cheese and ground beef, and served with a tomato sauce:.
• Try this sauce on casareccie, or pasta with an "S" cross-section: Low Calorie Skim Milk White Sauce:.
• For a recipe for eggplant and tomato arrabbiata sauce on calamaretti, a pasta that looks like sliced squid, see.
• For cappelletti, or small hat-shaped ravioli, try brodo vegetale soup:.
• Lorighittas, Italian for "rings", are a cute twisted pasta.
• Try it with bolognese meat sauce:.
• Sagne 'ncannulate pasta are wide pasta that are rolled up.
• Try them with bok choy Genovese style sauce:.
• Rigattoni are large, ridged macaroni:.
• Try them with tomato cream sauce:.
• Tagliolini are 2- to 3-mm thick, long pasta noodles:.
• Rich carbonara sauce without heavy cream or milk:.
• Orecchiette are shaped like ears.
• Try them with a fish and anchovy pescatore sauce:.
• Testaroli are the world's oldest pasta type.
• They are made by first frying up the dough like crepes.Try it with a pesto sauce:.
• Strascinati are a flat, short pasta.
• Try them with cured ham, okra, and potato peperoncino sauce:.
• Strozzapreti is a short pasta twisted by hand:.
• Try it with a chicken tomato sauce.
• Agnolotti dal plin are a type of ravioli that mean "pinch" in Italian.
• Try them with a fresh tomato and olive oil sauce:.
• Here are pizzoccheri with buckwheat flour added to the dough.
• Try them with a simple liver paste sauce:.
• These square ravioli are called fagottini.
• Try them with cheese and kabocha squash filling in a fresh tomato and consomme soup:.
• Cicatelli are pasta that look like snow peas.
• Try them made with matcha, and a sauce made with shrimp, spring onion, and avocado with mayonnaise and soy sauce:.
• See this recipe for strichetti, a pasta made like origami:.
• Try it with Liver Paste Sauce:.
• Or try cannelloni, a wide macaroni, or lasagnewith fresh tomato and cheese sauce:.
• Or try curly fusilli from the Campana region:with a broccoli and chicken soup sauce:.
• Conchiglie pasta are shaped like shells.
• Try them made with cocoa powder.
• See this recipe for an avocado and tomato wasabi-soy sauce dip..
• These trofie pasta look like bamboo shoots:.
• Try them with soup-like pescatore sauce.
• Try strozzapreti, or pasta twisted by hand, with salmon and carrot tartare sauce:.
• Recipe for pici, or a type of long pasta:with butter, cheese, and black pepper sauce:.
• Penne-like garganelli pasta:with melted cheese arrabbiata:.
• For triangular pasta, make maltagliatiwith sauce of butter and soy sauce.
• Spinach Fetuccine:, and Edamame Cream Pasta:
• Here is a recipe for ricotta ravioli.
• It's made by sandwiching two sheets of pasta, then cutting each into squares:.