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ITALIAN RECIPES
TRADITIONAL AND CREATIVE
Recipe: ingredients
and flour quality for the homemade egg pasta (Pasta all'uovo fatta in casa),
Italian traditional recipe
This is the basic recipe for homemade egg
pasta
varieties. It is the authentic traditional recipe, very easy to make.
| basic
ingredients |
Common wheat flour |
| type |
basic recipes |
| storage |
possible in
freezer |
| season |
all |
| difficulty |
low |
. Timetable
|
Ingredients |
|
for
1 person
|
doses |
| Common wheat flour 00
|
oz 3+1/2 |
100
grams |
| eggs |
1 |
1 |
|
for
color and flavor |
| PINK = TOMATO EXTRACT
|
1/2 TABLESPOON |
1/2 TABLESPOON |
| GREEN = BOILED SPINACH, DRIED AND
CRUSHED |
1/2 TABLESPOON |
1/2 TABLESPOON |
| BEIGE = dried mushrooms crushed |
1/2 TABLESPOON |
1/2 TABLESPOON |
| BLACK = CUTTLEFISH INK |
1/2 TABLESPOON |
1/2 TABLESPOON |
| YELLOW =TURMERIC |
1/2 TABLESPOON |
1/2 TABLESPOON |
Notes to
the recipe: the doses you find in
our table are indicative. The flour is always influenced by many factors as the
weather (more or less humidity) the temperature and the flour quality. Do not
use the flour for making the bread. In Italy,
flour is classified either as 1, 0 (used for the bread), or 00, and refers to
how finely ground the flour is and how much of the bran and germ have been
removed. The quality 00 is called "doppio
zero" and it is the most highly refined
and is talcum-powder soft. The
00 is used for the the egg pasta and for each pasta
variety.
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