Pasta Fresca all’Uovo – 100 % durum v1.0
Fresh pasta with finely milled durum wheat and whole eggs. Knead by hand, rest the dough in the fridge and roll it out with a hand-cranked pasta machine.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Pasta Fresca all’Uovo – 100 % durum v1.0
4 people · 10–15 min kneading, 30–60 min fridge rest and 20–30 min warming, plus rolling
Equipment: Worktop and hand-cranked pasta machine with three cutting widths
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Dough
- 400 g finely milled durum wheat (semola rimacinata) – provisional quantity
- 4 large whole eggs – provisional quantity
- Water, a few drops only if needed
Allergens: Wheat/gluten and egg.
Method
Bring the dough together
Mix finely milled durum wheat and whole eggs into a dough. Adjust according to consistency, as egg sizes vary. Add only a few drops of water if needed. The dough should be firm and supple, not sticky.
Knead by hand
Knead the dough thoroughly by hand for 10–15 minutes.
Rest in the fridge
Shape into a ball and wrap tightly in cling film. Refrigerate for 30–60 minutes.
Let warm slightly
Remove the dough about 20–30 minutes before rolling so it is easier to work.
Roll gradually thinner
Pass dough through the hand-cranked pasta machine, starting at the widest setting and gradually reducing thickness. Use the cutter for ribbon pasta or retain sheets for lasagne.
https://sapidus.no/en/oppskrifter/pasta-fresca-all-uovo
About portions and timing
Cuisine: Italian-inspired
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Mix finely milled durum wheat and whole eggs into a dough. Adjust according to consistency, as egg sizes vary. Add only a few drops of water if needed. The dough should be firm and supple, not sticky.
Knead the dough thoroughly by hand for 10–15 minutes.
Shape into a ball and wrap tightly in cling film. Refrigerate for 30–60 minutes.
Remove the dough about 20–30 minutes before rolling so it is easier to work.
Pass dough through the hand-cranked pasta machine, starting at the widest setting and gradually reducing thickness. Use the cutter for ribbon pasta or retain sheets for lasagne.
About this version
The method is confirmed by the user. 400 g flour and 4 large eggs for 4 portions are a provisional basic recipe; we do not know whether these were the old measurements. The machine’s cutting widths have not been measured.
Good to know before you cook
100 % durum
Do not replace this dough with a 50/50 flour mixture. All-durum dough can be firmer to work; thorough kneading and resting are part of the method.
Three cutting widths
The machine has three cutting widths. We need to bring it out before giving exact widths and names for the pasta shapes.
Basic recipe under development
This covers the dough and method. Instructions for individual pasta shapes, thickness and cooking times still need testing.