Ciao ragazzi! I'm Chef Roberta and today I'm going to show you how to make a dough for fresh pasta
using flour 00 and eggs.
To make fresh pasta we always use 00 flour and fresh eggs. When you make fresh pasta you will
always use golden yolk variety. In Italy when we make fresh pasta, we always use a flour 00 called
farina doppio zero and it's the best flour because it's really fine. It got a lot of carbs
which will also give you the best consistency and final result to your pasta. It's available
in many supermarkets in the UK or you can check your nearest Italian local shop. So
let's make some fresh pasta. I have prepared 400 grams of flour and I have already cracked
four large eggs. Today as I say I'm gonna make a recipe of fresh pasta for four but every time
you make pasta remember is 100 grams of flour and one large or medium eggs per person so
today I'm going to serve four people. Now we are ready, I have placed the flour on a flat surface.
The first things to do is to leave enough space in the middle so I love the volcano shape
and of course more eggs you have more space you need to leave in order to mix and combine the
flour and the eggs. So I go for the four eggs all together. Now there are a few recipes which they
also include salt. I normally don't do because my sauces are always very tasty and salty so you can
also avoid the salt at this stage. Now with the help of a clean fork you start mixing the eggs
and slowly you are going to add a little bit of flour. It is important to add flour and to
don't mix the eggs for too long which will turn into a very dry dough so you mix and at the same
time you add flour. So you can see that at this point we have combined the water from the eggs
with the flour. It doesn't look really pretty but don't worry this is part of the pasta making.
So what we can do now we can simply start the kneading process which I will say it
is very important to get into a really nice and elastic dough what we do make sure that the fork
is completely clean we don't want to leave any leftover dough and now with the help of both of
the hands you're going to push all together and start the kneading process which you basically
use both of your hand and especially the palm of your hand and drag the dough all the way down and
fold it back and yeah you need at least 10 minutes to get into a really nice smooth and silky dough.
That's the dough after I have kneaded for 10 minutes. Yes that's the best workout guys and this
is the best way or not feel guilty to having your bowl of paste later. Now you leave the dough to
rest between 15 and 30 minutes. You can cover with a clean fill or you can simply use a tea towel
So this is the half of the dough that we're gonna use and I need some flour
and I want you to dust a little bit in both sides just to make sure that he doesn't stick
to the pasta machine. Now what I do I also flatten a little bit using my hand and we are ready to
stretch the dough using the pasta machine. Pasta machine - you have to always be careful because
some pasta machine the widest part of the pasta machine will be number zero or number one but
some machine they have the widest part at number nine so before you start make sure that it's
your machine is set at the widest part the largest part and so you can start simply
stretching number zero. As you can see the pasta dough, it is a little bit sticky but this is
absolutely not a problem what you can do you can continue to add a little bit of flour both sides
and then it is important to fold. You fold you press again with your
hand and you continue at number zero. Remember number zero it is always three times.
Unfortunately I'm too short
but yeah that's number five and it depends on what type of pasta you're gonna make.
You are going to check how thin you want the dough. In Italy at this point we're not calling
any more pasta dough but it's called sfoglia. We move to number six and that's what I'm gonna do
if I wanted to make long pasta like tagliatelle or pappardelle, I will stop a number six.
And before we are going to shape any pasta, I will always suggest to leave
the pasta dough or how we call sfoglia to rest for a couple of minutes.
So now as I say so I carry in small batch and I leave the dough to rest for a couple of minutes
so it will be easy for you to shape the pasta later.
Now we are ready to make tagliatelle and pappardelle. Subscribe and check the videos below.