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Pasta dough

A base para massas italianas de qualquer feitio Read more


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Tempo de preparo

45 min(s)


8 servings

  • Ingredients
  • Recipe
  • Sifted wheat flour1 kg
  • Eggs10 unit(s)
  • Salt5 teaspoon
  1. Place the flour on a clean counter and make a well in the middle.
  2. In this hole, place the eggs (proportion of one for every 100g of flour) and salt.
  3. Using a fork, beat the eggs while gradually mixing in the flour.
  4. When it is more or less incorporated, use your hands to knead it and form a smooth and homogeneous dough.
  5. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for 15 minutes.
  6. Back on the floured counter, place the dough, add a little flour and roll it out with a rolling pin until it is very thin.
  7. If you have a pasta machine, roll it out to the desired thickness and then cut it into the shape you want.
  8. If you don't have a machine, roll it out with a rolling pin, roll it up and cut it with a knife to make linguine, pappardelle, tagliatelle or fettuccine.
  9. It can also be cut into small circles and stuffed to make raviolli.
  10. Cook in boiling salted water for just 3 minutes and serve with your favorite sauce.

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