Academia Barilla
Welcome back to Academia Barilla. I am Matteo Carboni. And today I would like to tell you about fresh pasta made with flour and eggs and about two specific and traditional shape of pasta that we call in Italy, maccheroni alla chitarra and garganelli.
We start preparing the yellow pasta dough that is typical for all the fresh pasta. We need a hundred grams of flour or three ounces for each egg that we are going to use. First we make a well in the flour, a bit wide. And then we start breaking the eggs into the center of the well. We start breaking the egg yolks and whisking with this fork. You can use either your hands if you like. Add a pinch of salt and one or two tablespoon of extra virgin olive oil.
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Keep whisking and add a bit of flour. Once the flour, all the flour has being added, you can start kneading with your hands in this way. Pushing with this part of your hand, the bottom of palm of your hand; pushing, turning, pushing
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The knead has to be working for at least five to ten minutes. So, you can have a smooth and uniformed dough without lumps. If it still too sticky like in this case, you can add a bit more flour. And my advice is to start with a bit less of flour per egg, like less than three ounces, or less than hundred grams because it would be easy for you to add the flour again if just the dough would be too sticky.
The dough now is smooth and homogenous and it only needs 20 to 30 minutes of resting time in a Glad wrap.
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