Cooking, Side Dishes

Handmade Egg Pasta

By: Gian Maria

Proportion:

2/3 cup of flour for 1 egg

Let the dough rest for one hour. Wrap it with plastic wrap and put it under a bowl.

Roll the dough.

Trace a rectangle, then slice it in long fettuccine shape pasta with a pizza slicer.

Boil the water with salt and drops of olive oil.

Cook the pasta until “adente”, for a few minutes.

Serve with Marinara sauce.

Summer 2011 cooking class with Gian Maria visiting from Italy, 6th grade student Sarah Fari and 7th grade student Elizabeth Jahn

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