Fresh pasta на русском
Fresh pasta is a wonderful treat and in fact is quite simple to make. I used to be afraid of pasta machine, but now have learned that the most difficult thing about it is getting it out. The rest - kneading the dough and cranking the machine's handle - is quite pleasurable and almost therapeutic. I love to watch the beautiful sheets of pasta, thin noodles, or evenly shaped pretty ravioli come out of the machine. But hand-rolled and hand-cut pasta is also lovely, just like out grandmothers used to make it.
Mix 300 g plain flower and 1/2 tsp of salt in a large bowl. Make a well in the centre of the flour. Add 3 eggs to the well. With a fork, beat the eggs and gradually draw in the flour. With your hands, mix in as much of the flour as needed to make a rough dough. You may not need to incorporate all the flour. Or if the dough is too sticky, you may need to sprinkle over a little extra flour. As soon as the dough begins to form a ball turn it out onto a work surface lightly dusted with flour. Knead the dough until smooth, elastic and no longer sticky, about 10 minutes. Wrap in clingfilm and leave to rest for at least 30 minutes or up to 4 hours.
Roll the pasta in the machine changing the setting from the thick to the thin and let the sheets dry on flour sprinkled cutting board or towels. Cut them to make a lasagna.
An attachment allows you to make really thin noodles. Alternatively roll the pasta sheet and cut it thin with a knife. Homemade noodles are great with mushroom sauce or simply with salt, pepper and olive oil.
For ravioli, set the attachment, put the sheet of pasta with its middle in between the rolls, spoon the stuffing over it and start rolling. That's all!