Believe me, homemade pasta is worth every effort, and you should always seek out the ‘house’ pasta in restaurants where you know they make it themselves, because there’s nothing more disappointing than paying money in a restaurant to eat Barilla.
Here is a recipe for homemade pasta which means you can enjoy the freshness and savoury taste of pasta at home.
There are different variations around Italy of this traditional recipe, and here we give you the version from Umbria, called “umbrici”.
The ingredients are very simple: for four people, just 600 grams of “00″ flour and one egg, with a little water and salt on the side.
On a flat surface combine the flour and egg, with some warm water and work the pasta, kneading it into a smooth mixture.
Cut into lots of small strips, and then roll them into shape, thinning them out across the surface.
It should look like a large spaghetto when you’ve finished.
Traditionally they’re cooked in salty water with a drop of oil.
During the cooking you should not stir them otherwise they break apart (a rule for pasta as the pan should be big enough to let them float and turn over).
Cooking time takes five to seven minutes.
Delicately drain them and use a “finto” sauce: one made with tomatoes, celery, carrot, onion, rosemary and wine, dressed with a little grated parmesan.