FRESH EGG PASTA

FRESH EGG PASTA

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Cuisine:
  • Medium

Ingredients

Directions

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Fresh pasta is so easily done one actually wonders why it is not used more often. Fresh egg pasta is essential for all homemade filled or stuffed pastas such as ravioli, agnolotti and tortellini and more. Ribbon pastas like fettuccini, pappardelle and cappellini (angel hair). Alternatively if you do not have a pasta machine, then you can roll the dough as thin as possible with a rolling pin, cut the pasta it into ribbons, or any other shape you like, by following the side of a ruler with a pizza wheel inb the exact shape you desire.

  1. Combine the salt, flour and the semolina well and place in a heap onto a work surface.
  2. Make a hole into the middle of the heap, lightly beat the egg yolks and add them into it.
  3. Slowly start to incorporate the flour into the egg mixture with your hand in circular motion, while ensuring that the well does not break and the eggs can’t run out of the flour circle.
  4. Knead and work the dough until all flour has been incorporated into a smooth elastic dough. If your dough does not “form well” and sticks to the working surface you need to dust it with some flour. Work the flour into the dough and repeat the process until the dough easily forms a ball and is not sticking (too moist) to the work surface. In the other case, where your dough is too crumbly and does not form smoothly, add a little oilve oil or even a little water and knead again until the smoothness has been achieved.
  5. Knead the dough with the palm of your hand for approximately 15 minutes. The better the dough is worked, the more elasticity it gets and the better the handling and the cooking will be.
  6. Wrap the dough in a plastic and rest for at least 30 minutes, before rolling it.
  7. Dust your work surface with flour, then flatten the dough with the palm of your hand and start rolling it through your machine, starting with the widest position and working the dough through the machine, closing the positions one by one until the desired thickness for the pasta has been desired. Throughout this process you need keep on dusting your dough so it will not stick to the machine.
  8. If you are reserving your dough for filled pastas you can now go ahead and fill it right away.
  9. If you are going to make flat noodles you need it cut them now, and then you can hang them suspended from a rail for several days. The longer the pasta dries out although the more breakable it gets.
  10. Cook fresh paste in lots of salted boiling water just like ordinary pasta, being mindful that the cooking time is much shorter and must be served immediately after tossing with your sauce or other ingredients, while still hot.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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