Dough for egg pasta filled for summer 2014

In a previous post we have already been giving the keys of how to prepare a rich bowl of pasta with sauce of tuna and tuna-is that we have to say that we are true lovers of pasta is what, and more if it is egg pasta. What this rich? We want to give you now the best dough recipe to make egg pasta stuffed and enjoy a delicious dish now that summer is coming.

Dough for egg pasta filled for summer 2014

Generally, people who want to eat pasta opt to buy those that are pre-prepared, or sold in supermarkets. But there are some men dare to prepare homemade pasta that, in the final account, are the more delicious and to make ourselves sure that we know much better!

If you have some time, and you're antojado of pasta, please do not hesitate to carry out this practice recipe that serves 6 people. This is the dough to get any kind of egg pasta, such as gnocchi or ravioli.

Not only is it easy to make, but you just need to 40 minutes to have the mass list, which can be accompany with any kind of sauce: a red, four cheeses, turks, bolognese, and cream, among many others. The result, obviously, is exquisite.

Ingredients:

• 1 kilogram of flour

• 8 eggs

• 1 teaspoon of fine salt

• 3 teaspoons of water

Preparation:

In the first place, arrange the flour on a surface (table, counter, or wherever you go to prepare the dough). Make a hole in the middle, add eggs and the salt, previously dissolved in the water. Mix these ingredients until homogeneous.

Knead for 10 minutes until you get a dough. Follow amasándola for 15 more minutes, squishing with your hand and replegándola on itself. The dough should be firm and soft.

Then stretch dough until you obtain a thick fine and all in all, even. Flour the surface and perform the procedure with the dough depending on what you decide to cook. You can fill out and then cut or vice versa.

Video of how to make the dough for egg pasta filled: