HANDMADE PASTA SHAPES RECIPES

Steps:

• To make the fresh dough , pour a little less than 3 cups (400 g) of flour into a bowl (it is best to keep a bit aside to add if necessary) 1 or directly onto a wooden pastry board for its porosity. Make a crater in the middle and add the whole eggs stirring 2 , with the fork and at the same time start to mix in the flour 3 .
• Once the liquid part has been absorbed, start kneading by hand 4 : transfer to the pastry board or a wooden surface and knead there for about 10 minutes, with the palm and vigorously, pulling it in all directions 5 but taking care not to tear it. Once the dough is smooth 6 ,
• wrap it in the plastic wrap 7 and let it rest at room temperature for at least 30 minutes. Then you can resume working the dough . Cut a piece with the pastry cutter 8 , taking care to keep the rest in the wrap so that it doesn't dry out. Flour the piece of pasta 9
• and pull it with the sheet maker 10 at maximum thickness and pass the dough between the rollers to obtain a thick first sheet 11 , fold the two edges of the sheet towards the center 12 .
• to give it a more regular shape 13 , then dust again with a little flour and pass it again between the rollers 14 ; once you have obtained a rectangular sheet, lay it on the slightly floured pastry board and trim the ends with a pastry cutter or a knife 15 ,
• then divide it into two parts 16 so that it can be handled more easily, going gradually to the thinnest thickness until it reaches the penultimate thickness 17 . At this point your fresh egg pasta is ready and you can make the pasta shape you prefer 18 : you can find all the instructions at the bottom of the recipe.

Steps:

• On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
• Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
• Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
• Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it’s too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
• Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
• Unwrap the dough and cut into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don’t dry out.
• Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90° and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
• Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
• Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn’t stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
• Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn’t clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
• Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
• Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
• Enjoy!