Basic fresh pasta
Brandner restaurant Regensburg
Pasta is ever popular and this recipe is suitable for all types of noodles. Our advice: Let fresh pasta dry in the air for a two days and it can be kept for at least six months. Recommended cooking time for dried pasta are six to seven minutes. Stuffed pasta, such as ravioli or tortellini, should be cooked and serve immediately, do not dry.
- 500 grams '00' flour
- 5 free-range eggs
- 1 - 2 untreated lemons
- Sieve the flour into a terrine dish, in order to prevent lumps from forming.
- Make a hole in the centre, add the eggs. The eggs should have room temperature.
- Grate one or two fresh lemons exactly the way you like it and add the lemon zest to the flour and eggs.
- Mix well all ingredients; use your hands to knead it into a smooth, silky dough. If the dough is too steady add lukewarm water or some olive oil drop by drop.
- Form the dough into a ball, wrap in foil and cool for around one to two hours the fridge.
- Roll the dough out to approximate one millimetre thin layer; on a floured cloth by using a rolling pin and cut thinner or thicker sheets with a sharp knife. Or use a pasta maker.
- Boil the fresh pasta in abundant, salted and boiling water until al dente. The cooking time depends on the size and thickness of the pasta around one to two minutes.