living and cooking for the planet, for the health, for the animals

Pasta fresca – let’s do some Italian basics 

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Having chickens which provide us with eggs is a bliss. The only thing is: being used to a vegan diet (which lasted 2 years) I’m still not very fond of boiled eggs. However, if you have an average of 3 eggs per day (thanks to Luana, Brigitta, Maria…) you suddenly and up with 12 eggs in the fridge and you have to do some kitchen action!
For fresh made pasta for two people you use 2 eggs, yeah! It’s not only super easy to do but tastes also very good! You can do it more often or once and prepare for more. Once the pasta is dry you can keep it for quite a time. Eccola! You need:

  • 200g organic whole wheat flour 
  • 2 eggs 

With the flour you create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first but will be smooth. Knead the dough, wrap it and let it sit at room temperature for an hour. With the dough having rested you only need to bring out you pasta machine and here we go!

The pasta doesn’t need to dry if you want to eat it immediately but if you want to keep it stored you leave the pasta (eg Tagliatelle) hanging at room temperature. They won’t stick together and will be done in ca 6 hours. We, fortunately, have a “stufa”, an oven in which throughout the winter a fire is burning and it took only 1 hour to dry. 

   
   
   

   

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Author: cupsandteaspoons

Plant based food enthusiast and vegan “curiouseur”

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