300 grams of flour
6 cl of extra virgin olive oil
4 grams of salt
How to make the perfect dough for ravioli, noodles, garganelli and your favorite pasta?
We asked for help from a great Michelin star chef, Filippo Chiappini Dattilo of the Antica Osteria del Teatro, who has revealed to us his secret recipe to make the perfect sfoglia Emiliana, the one with flour and eggs, the one you have to use for making real tortellini, tagliatelle.
That’s rights folks, this is a milestone, even better it’s the start of your journey to discover Italian cuisine.
Ingredients for making fresh egg pasta at home
- 300 grams of 0 wheat flour
- 3 eggs
- 6 cl of extra virgin olive oil
- a pinch of salt
How to make the fresh egg pasta like an Italian chef
Making and especially rolling pasta dough is an art and it always depends on what you want to do. Each region has its own recipe, this is a classic pasta Fresca Emiliana recipe that chef Dattilo makes in Piacenza, at the Antica Osteria restaurant for his Tortelli alla Parmigiana.
Let’s start with a little premise: you can also opt for 1/2 dose of 00 flour and half of the flour (or barley) depending on the consistency you want to achieve. The first piece of advice is to never stop experimenting and trying new combinations to find the most suitable for you.
So, let’s start!
Make a flour heap on a pastry board.
Eggs, oil and salt must be put in the center of our volcano, so try to not spread too much the flour.
At the beginning, you can help yourself with a fork, and when the mixture is more solid we can proceed by hand.
Break the eggs and mix, then start incorporating flour gradually from the edges so that the eggs don’t slip away.
You need to knead for not less than 10 minutes. Do not be afraid to beat and push hard the dough, mash and squeeze it between your hands and when it becomes enough elastic, knead putting all your weight on the cutting board, pushing with your chest. It’s even better than a bench session at the gym!
Not surprisingly, at the time of my grandmother, it was said that the best pasta makers were those with very generous breasts because they had more weight to “apply.”
At this point, we say after 15 minutes of exercise, you should have gotten a homogeneous mixture.
Now cover the dough with a cloth and let it rest for 1-2 hours at room temperature, away from any possible cold drafts.
After resting, check the texture and unsheathe your rolling pin.
Help yourself with a rolling pin, flouring the first cut and then rolling pin itself and start working. Put pressure regularly, turning the dough often: it must be round in shape and “grow” in a uniform manner.