Why not learn to make fresh pasta at home? There are plenty of online video-tutorials, which became very popular during the lockdown, showcasing the traditional methods and typical techniques used by some of the greatest Chefs. But what’s the easiest way to prepare homemade pasta? Fresh egg pasta, for example, is great for oven-baked or filled pasta, and especially perfect for creating some of the most common shapes like spaghetti and tagliatelle. Then there’s durum wheat semolina, which has fewer ingredients and is therefore much simpler and faster to make. In both cases, the key ingredient is flour: 300 grams of La Casa del Grano Type-00 Flour for fresh egg pasta, or of La Casa del Grano Durum Wheat Semolina for the egg-free type, to be kneaded with a tablespoon of evo oil, salt to taste, half a glass of water if necessary and, naturally, one egg for every 100 grams of flour for fresh “yellow” pasta. Once the dough is smooth and elastic, leave it to rest for a few minutes, perhaps even while the sauce is cooking or for the time it takes to prepare a delicious sauce, then work the dough into small portions until obtaining the desired shape. A bit of grated lemon peel added to the pasta could be the secret ingredient!
