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They say that everything sticks, except beauty ... and in those we are, practicing with the fresh pasta.
I admit that when I came here, eating pasta every day seemed outrageous. Now, after a little over two years, I am beginning to see it as "normal" and even to appreciate pasta, especially if it is fresh.
And how could it be otherwise, I'm using the thermomix to make it at home. At the moment, with board and roller, but everything will work.
Today I leave you the recipe for fresh egg pasta. With it you can do noodles, farfalle or stuffed pasta, like the one in the photo. Over the rellenosI'll tell you about it, but as you can imagine ... the possibilities are endless!
How to make fresh egg pasta
By following the steps and the photographs that we show you, you can make fresh pasta in a simple way. It is entertaining but the result is worth it.
- Ascen Jimenez
- Recipe type: pasta
- Calories: 270
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300 g of special flour for pasta
- 3 eggs (60g)
- 10 g oil (optional)
Preparation
We put the ingredients in the glass and knead 2 minutes, glass closed, spike speed.
We take out the dough, make a ball with our hands and let it rest, covered or wrapped in transparent film for 15 minutes.
After that resting time we divide the dough in two and stretch it with a rolling pin. We use flour on the work surface and even on the dough. It takes time so patience and courage, especially the first few times, it costs a bit.
Now we give it the desired shape. In this case I have made stuffed pasta but it works the same to make another type of pasta such as tagliatelle.
Once done, you have to cook it in boiling water to which we will have added a little salt. Note that the dough does not have salt so we will put this in the cooking water.
Equivalences with TM21
More information - Pasta with sausage ragout
Source - Ogni giorno primi piatti
Good morning, a doubt, with the stuffed pasta, can it be frozen raw?
Thank you
Hello Mercedes,
You can freeze it without problems. You will see that it is entertaining but the result is worth it. Thank you for your trust. Kisses, ascen
Hello, I am quite useless in the kitchen ... can you pass me info for the filling ???
Hi Tesa,
If you like cheese you can mix several types (for example: cottage cheese, some semi grated ... and / or blue if you like this variety). You can make a dough (in Thermomix) with cottage cheese, grated cheese and Serrano or cooked ham).
I recently published a sandwich that had a filling that looks great as a fresh pasta filling. I leave you the link: http://www.thermorecetas.com/2014/02/13/bocaditos-saldos-con-crema-de-setas-y-bacon/
Even any pate that we have published can serve as a filling.
I hope it helped you. By the way, if you make the stuffed pasta, keep in mind that, before cutting the tortelli, you have to remove the air that remains around the filling with your fingers.
Regards, Ascen
Hello, it is not necessary to let the dough dry? Thanks
Hi Yolanda:
No, it's not necessary. It is fresh pasta so it is cooked like this, freshly made.
I hope you like it.
A hug, Ascen
Hello
What kind of flour is used ???
Thank you
Hi Laia,
If you have a large supermarket close to home, take a look to see if they sell any special pasta for fresh pasta. In Italy it can be found in any store but I don't know if it is possible to buy it in Spain.
If not, use a wheat flour, they are sold for all preparations. The good thing about doing it at home is that, once we have a little practice, we can even use whole wheat flour - thus obtaining fresh homemade whole wheat pasta - or, why not, Persian wheat flour (kamut) for example.
A hug, Ascen
Hello Ascen. I am considering buying the pasta machine to make it myself, I have moved to another city and I can't find any place that has decent fresh pasta…. If I use this recipe, how do I prepare it to put it in the machine?
Hello Silvia,
You mean the machine that stretches the pasta? If so, you can use this same recipe and prepare it in Thermomix. Then, instead of using a board and a roller, you stretch it with your little machine, in batches and progressively. It will be much easier for you!
A hug
Hi there! I have a question, once formed, if I don't want to cook all the pasta, how do I keep it? Does it hold up well in the fridge? Thanks a lot!!!
Hi Lucia,
Better freeze it in an airtight container or freezer bag. Have you done it? How have you been?
Thanks to you 😉
A hug!
Hi Ascen
I'm trying to make a dough with water and hard semolina flour, without eggs. By hand I get it right but in thermomix it comes out in balls after using the spike speed. Would you know how to say speeds and time to get it out whole and well mixed? I have the TM31.
Thank you
Hi luciano:
I always do it in spike speed.
And those balls, can't you group them outside the glass, with your hands?
It may be a bit lacking in water ... the balls usually happen when the dough lacks a bit of liquid (I don't think it has so much to do with the speed of the blades).
You will tell me.
A hug!
Thank you! 🙂