Egg Pasta for Tagliatelle, Pappardelle, Tagliolini, Maltagliati

Place the flour on the work surface, sprinkle with a little salt and break in the middle.

Start intridere the flour and eggs, gradually buttandone small amounts from the edges of the ' Fountain ' within the ' crater ' and kneading with your fingertips.

When the flour has completely absorbed the eggs, start working the dough obtained (at the beginning will tend to crumble a bit) with both hands, it is fanned out forward, enlarged and in turn each cake: knead dough with some energy for at least 10 minutes, until it becomes smooth and elastic.

Remember, every now and then, flour the pastry Board.

Form a dough, cover with a slightly damp cloth and let it rest for a time ranging from 30 to 60 minutes.

After this stage, you can proceed with the preparation of tagliatelle, tagliolini, pappardelle, butterflies, etc.

The procedures are different.

If you are skillful enough, you can roll out the dough into one great browse, tilling it with the rolling pin from all parts, so assottigliarla and give her a uniform thickness.

If, on the other hand, you have little experience, we recommend that you divide the dough into two or three parts and roll out sheets of tiny (but the dough waiting always well covered, because otherwise it could dry out).

As the sheets are stretched out, place on a clean, floured cloth.

When they are all ready, roll them up and cut into the desired shape.

The noodles may have a variable width from a half inch to inch or so; the noodles should be much thinner (a few mm).

These two types of paste should be cut with a knife, as well as the lasagne which must take the form of a rectangle 12 x 7 cm.

Pappardelle are cut with serrated wheel in wide strips from 2 to 3 inches.

To get the butterflies, cut pastry into strips, as if you were making the pappardelle, then cut each strip into rectangles of 4-5 cm and pinch each rectangle in the middle.

The maltagliati pasta strips are cut into lozenges.

If you want to make the dough using the machine the dough, divide the dough into several parts; You then pass the individual portions of the smooth rollers (initially quite open and then increasingly close together), until the almost rectangular sheets of desired thickness; then replace the smooth rollers with those ' stripes ' to cut the dough into desired format.

However, there are also some pasta machines where you do not need to change the rollers, but just move the plates to pass from one roller to another.

When you have prepared or other noodles, sparpagliatele on work surface, leaving them to dry for a bit before you throw them in boiling salted water.

Cooking times are generally very low and vary depending on the thickness of the dough: tagliolini and butterflies require less time than noodles, pappardelle, maltagliati pasta and lasagne.