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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