SOURCE: Charlotte Tveen Hansen - Agriturismo Due Papaveri, Italy
YIELD: Pasta for one - Just multiply for more
100g (.8 cups) flour per person
1 egg per person
Salt and pepper
Flour and eggs are kneaded until the dough is smooth and hard enough (not too sticky). The rule of egg pasta is always one egg per person. Add the flour gradually to get the consistency just right.
The above recipe is translated from Italian and includes Carole's notes from class. It was sourced from Charlotte's cookbook, CARLOTTA CUCINA. The original recipe is below for Italian blog readers:
1 Uovo a persona
Sale e pepe
Farina e uova vengono impastati fino a ottenere un impasto abbastanza duro e liscio. La regola della pasta all uovo e sempre un a persona. Aggiungi la farina man mano per ottenere la cansistenza guista.
Need ideas for your pasta dough?
1. For a pasta overview, check out our blog post on making Tortelloni, Tortellini, Capello, Ravioli and Rosette pasta, Pasta Party
2. To learn how to make your dough into simple Tagliatelle pasta, click here
3. To turn your pasta into delightful rolls of ham, cheese and bechamel sauce, click our Rosette recipe
4. To make your pasta dough into scrumptious meat filled pouches, view our Tortellini recipe
5. For scoop on the Italian Christmas/New Year's Classic, Cappelletti pasta:
CSP-TV - Making Cappelletti Pasta
Blog Posts - Cappelletti Part I, Part II, Part III (filling, pasta, broth play by play)
Recipes - Cappelletti Filling, Pasta Dough, Cappelletti Brodo (broth)