Come preparare la pasta fresca all’uovo
di Alessia Giannino
La pasta è il fiore all’occhiello della cucina e della tradizione italiana. Si tratta non solo di un alimento della cultura popolare, ma anche di una delle pietanze più consumate sulle nostre tavole, insieme alla pizza.
Quella legata alla pasta fresca all’uovo è un’arte molto antica, un’attività che sicuramente porta tanta soddisfazione. La sua preparazione viene tramandata dalle nostre nonne, che avevano l’abitudine di conservare la pasta preparata durante il weekend per tutta la settimana successiva. Oggi si è tornati a cimentarsi nella produzione di questo prodotto genuino che, fatto con le proprie mani, è ancora più buono da mangiare. Inoltre, preparare la pasta fresca è anche sinonimo di dedizione e amore verso la cucina e i commensali, che andranno a degustare qualcosa di invitante e succulento cucinato apposta per loro.
La preparazione è molto semplice e veloce: 15 minuti per ottenere un impasto liscio ed elastico, 30 minuti di riposo e altri 15 minuti per stendere e ricavarne una sfoglia.
Vediamo insieme come fare.
Ingredienti
- 500 grammi di farina tipo 0;
- 5 uova;
- 1 cucchiaino raso di sale;
- 1 cucchiaino d’olio extravergine di oliva.
Preparazione
Disporre la farina a fontana e inserire le uova, una ad una. Aggiungere, poi, il sale e l’olio e, con una forchetta, sbattere delicatamente le uova incorporando pian piano tutta la farina. Una volta ottenuto un impasto liscio ed omogeneo, far riposare per circa 30 minuti. Dividere, poi, il panetto di pasta in più parti e stenderlo il più finemente possibile, aiutandosi con un mattarello. Una volta ottenuta una sfoglia sottile, tagliare con un coltello delle strisce dello stesso spessore. Infarinare, infine, le fettuccine in modo che non si attacchino tra di loro.
Ovviamente, esistono tantissimi formati, per cui è possibile scegliere quello che più si preferisce: dalle fettuccine alle orecchiette, dai maltagliati ai ravioli, dai tagliolini ai tortellini e così via.
La pasta fresca all’uovo cuoce molto velocemente per cui, una volta calata nell’acqua bollente, è necessario aspettare solo qualche minuto prima di scolarla.
Precedentemente, ovviamente, preparare il sugo con cui si desidera condirla: anche per questo c’è l’imbarazzo della scelta ma, soprattutto nei giorni di festa, si preferisce un corposo ragù di carne.
A questo punto, una volta che la pasta è cotta al punto giusto, condirla e servire in tavola.
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