The story behind the food
I absolutely fell in love with this recipe! One thing is clear, once my aunt gave me her pasta machine to try it out, I will never buy pasta again. You WILL feel the difference.
On the day I first tried out this pasta machine, my mom’s friend Claudia brought me some farm-fresh, nutrient-rich eggs! The ingredients for this fresh pasta are so simple!
After I got the hang of the pasta machine, which first frightened me out a bit, it was a real pleasure and a lot of fun, to actually make them by myself. That’s why I decided to try this recipe out, with the kids on my 'FRIDAY'S COOKING CLASS'. I am pretty sure you will have just as much fun watching the pictures of us making the pasta, then we had actually doing them! They didn’t turn out to be perfect (my aunt called me and told me she will come by and give me a master class on pasta), but they turned out to be extremely delicious!
We tried so many variations of this simple recipe, starting from 'Sweet Tagliatelle' with bread crumbs and sugar, to making our own 'Ricotta and Mushroom filled Tortellini'! We were creative and let our fantasies take us to a restaurant in 'Bella Italia'. I told my kids to imagine they are in a big Plaza in Rome and that they are cooking pasta for tourists visiting Italy. We listened to Italian music and pretended to be opera singers in the biggest theaters in Italy. We had a lot of fun!
In the end the biggest kid of all (Solo) said that it’s actually a shame that you can’t integrate smell in pictures. I wish you could have smelled our numerous variations of this easy pasta recipe!
If you want to know more about how we made the 'SWEET TAGLIATELLE' or the 'RICOTTA AND MUSHROOM FILLED TORTELLINI' please let me know in the comment below and I'd be happy to tell you everything about it!
Enjoy this fresh egg pasta recipe!
Per 100g flour (7/8 cup) use 1 large egg
For this recipe I used:
500 g (4 cups) flour
5 large eggs
1 teaspoon olive oil
Salt and pepper
For the sauce:
Marinated antipasto eggplants
HOW IT'S MADE
1. Put the flour on a dry work surface and make a hole in the center of the flour after which you crack open all of the eggs in it.
2. Beat the eggs with a fork, and begin to slowly incorporate the flour with the egg mixture.
3. When the flour is tight and dry, gather dough together to form a round mass. Wet your hands and begin kneading dough to a homogeneous texture. Flour your work surface and keep on kneading the dough until it becomes smooth and elastic. (This will take about 10 minutes)
4. When your pasta dough is kneaded, wrap it in plastic wrap and let it rest for 30 minutes at room temperature before using.
5. Divide the dough into pieces, then flatten the dough. Lightly dust the dough with flour. Set the pasta machine to it’s widest setting and roll the dough through it. As pasta emerges, help it with your palm. Then fold the dough and roll out again. Repeat process by passing the pasta through the next finer settings. Repeat the folding and rolling process 6 times. To prevent the dough from sticking, dust the pasta lightly with flour, every time you run it through the machine.
6. Roll the dough through the thinnest setting, without folding.
7. Using the widest-cut attachment of the pasta machine, cut the pasta sheets into wide strips.
8. Use the Tagliatelle immediately by putting them into a bowl with boiled water, adding a tbsp of oil and a teaspoon of salt (just like regular pasta), or dry them on a floured work surface and store in an airtight container.
For the sauce:
1. Heat the olive oil over medium heat in a large skillet. Add the crushed garlic and cook it for 2 minutes, stirring frequently. Don't overcook it! Add salt and pepper to the taste.
2. Add the drained pasta to the garlic sauce and toss. Then add the marinated antipasto eggplant. Take the skillet off the heat, add Parmesan and toss well.
3. Serve warm with extra Parmesan on the side.