Ingredients – The egg and flour ratio is usually 1 egg per 1000 gr of flour. This proportion is perfect for the preparation of tagliatelle and for pasta filled with meat. For pasta stuffed with lean, it is necessary to prepare a soft dough with fewer eggs. The ratio can be 6 eggs per kilogram of flour with the addition of lukewarm water in sufficient quantity to knead. There are obviously many variations to this theme.

The Pasta Machine – If you do not have enough time to prepare the pasta by hand you can use the roller machine. You can complete the dough processing by passing it several times through the rollers at the maximum opening, taking care to turn the dough every time and always folding it in three parts. When the dough has become smooth and consistent, the opening of the rollers is progressively reduced until the doughs are obtained in the desired thickness. Of course it is good to flour the dough at each step.

The Spianatoia/board – preparing the egg pasta on the wooden board gives better results than any other shelf because the roughness of the wood favors the perfect processing of the dough.

Flour – it is always necessary to flour the pastry board a bit to prevent the pasta from sticking.

It is important to sprinkled the prepared pasta with semolina flour, to dry. Be careful not to overdo it and to prevent the dough from becoming too dry as it can break during the cooking.

by A Cooking School – April 15, 1991 – Soc San Paolo Gruppo Periodici srl