Pasta all’Uovo

This recipe is the basis for all types of home-made pasta.

The best flour to use is ‘OO’ made from very finely milled tender wheat. You may also need to add a little durum wheat semolina if you want to make special shapes like trofie.

Standard tagliatelle are made with about 6 whole eggs per kilo of flour, plus a little water if required. Sometimes, for example if you are making ravioli, pansotti or other filled pasta, you will want a softer more workable pasta dough