If you want to stun your guests with traditional Italian homemade pasta for a New Year’s Eve Italian dinner, try our recipe below.
The easiest way to make pasta at home is if you have a pasta machine, but if you want to make ravioli or even tagliatelle, you can do it by hand.
Ingredients: one egg per 100 grams of flour, and calculate one and a half eggs per person.
So, for example, for two people, you’ll need 300 grams of flour and three eggs.
Have a large workspace ready, make a little mound with the flour and create a crater in the middle.
Crack the eggs into the crater and knead the pasta by hand.
If the mixture is not easy enough to work, you can add some water for a softer dough.
After kneading for a consistent texture, cool in the fridge for about half an hour.
After cooling, roll out the dough to a thickness of a couple of millimetres.
At this point, you can either cut the dough into strips to make tagliatelle (or fettuccine), or you can use the wet edge of a glass to cut circles for ravioli.
Freshly made pasta should be cooked and eaten fresh, and it needs to be cooked rapidly in salted boiling water, only for a couple of minutes.